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Baked Solyanka in Pots (Mixed Meat)

A rich, aromatic mixed-meat solyanka, slow-baked in individual pots! This is a flavor I grew up with — my mom always made solyanka for the holidays, and to this day it reminds me of New Year's celebrations. Its deep, one-of-a-kind taste and aroma will impress family and guests alike. Make this hearty, incredibly tasty solyanka in pots in the oven — trust me, baked this way it comes out even richer and more fragrant than when it's made on the stovetop. (Solyanka is a classic Eastern European sour-and-savory soup loaded with assorted meats, pickles, and olives.)

alena•♫Author avatar
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Solyanka in pots in the oven, combined meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 5 g
Fats 38 % 5 g
Carbohydrates 23 % 3 g
82 kcal
GI: 100 / 0 / 0
    1. Rinse the beef well, put it in a pot, and cover with cold water. Set the pot over the heat and bring to a boil. Once it boils, skim off the foam. Simmer the beef for 2 to 2.5 hours to make a rich broth. About half an hour before it's done, season the broth with salt and add the bay leaf and black peppercorns. 2. Soak the individual baking pots in water for 15 minutes beforehand. If your pots are glazed on the inside, there's no need to soak them. 3. Lift the beef out of the broth, cut it into pieces, and divide them among the pots. 4. Peel the onion and slice it into fairly thin half-rings. Cut the bacon into strips. 5. Heat 1 tablespoon of vegetable oil in a skillet, fry the bacon for a couple of minutes, then add the onion. Sauté everything together for 5 minutes. 6. Add the rest of the sausages and cured meats, cut into strips (if using hot dogs, slice them into strips or rounds). Fry for 2 to 3 minutes. 7. Divide the skillet contents among the pots. 8. Peel and julienne the carrot, slice the pickles thin, and peel and finely chop the garlic. 9. Cut any smoked meats into strips. 10. Heat the remaining 1 tablespoon of oil in the skillet, add the carrot and pickles, and sauté for 1 minute over medium heat. Add the smoked meats and fry for another minute. 11. Stir in the tomato paste and garlic and cook everything together for 2 to 3 minutes. 12. Add the pre-cooked beans to the pots — a small handful each — then top with the skillet mixture. 13. Pour the pickle brine into a saucepan, bring to a boil, and skim off the foam. 14. Strain the meat broth through a fine sieve into the brine and bring it all back to a boil. Pour this broth into the pots. 15. Cover the pots with their lids and place them in an oven preheated to 300°F (150°C). Raise the temperature to 410°F (210°C) and wait for the contents to come to a boil (20 to 25 minutes). 16. Once the broth boils, lower the temperature to 320°F (160°C) and let the solyanka bake in the pots for 30 minutes. 17. Open the pots, stir the contents, and add the lemon juice, dividing it among them. Cover again and let them bake for another 20 minutes. When the solyanka is ready, serve it on plates or right in the pots — we prefer the pots; it just tastes better that way. Add a few lemon slices, a few olives (about 4 per serving), and chopped fresh herbs to each pot. Serve hot, with sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Sausage with fat - 436  kcal/100g
  • Pork sausage - 274  kcal/100g
  • Veal sausage - 316  kcal/100g
  • Dried meat - 264  kcal/100g
  • Veal liver sausage - 265  kcal/100g
  • Mortadella - 345  kcal/100g
  • Sausage separate - 232  kcal/100g
  • Fried veal sausage - 343  kcal/100g
  • Fried pork sausage - 364  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Olives - 166  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Pickles - 11  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Brine - 1  kcal/100g

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