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Prefabricated meat hodgepodge in cast iron on coals

Mixed-Meat Solyanka in a Cast-Iron Pot over Coals

Wonderfully unusual, hearty, tasty, and not at all hard. This recipe is especially handy if you have an outdoor oven setup or a Russian masonry stove — it's much easier than on a regular home gas stove.

The Patricks channel

Recipe author

Prefabricated meat hodgepodge in cast iron on coals

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Composition / ingredients

Servings:

Smoked ribs

500

Smoked sausage

250

Hot dog franks

250

Bell pepper

Pickles

300

Onion

Tomatoes

300

Potatoes

600

Water

Tomato paste

150

Olives

Ground black pepper

Allspice

Hot chile pepper

Table salt

Lemon

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 55 % 6 g

Carbohydrates 27 % 3 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Prep the ingredients before loading the pot. Cut the potatoes into large wedges.
Step 2:

Cut the onion into half-rings, removing the core first.
Step 3:

Cut the bell pepper into long strips, removing the seeds.
Step 4:

Trim the ends off the pickles and slice them into rounds.
Step 5:

Slice the tomato into rounds.
Step 6:

Slice the smoked sausage into rounds, too.
Step 7:

Slice the franks into rounds.
Step 8:

Separate the ribs into individual pieces.
Step 9:

Load the ribs into the cast-iron pot first, then the potatoes, onion, bell pepper, and hot pepper. Season with salt and pepper.
Step 10:

Next add the pickles,
Step 11:

and the sausage on top of the pickles.
Step 12:

Add the tomato paste and the tomatoes.
Step 13:

Add water to within about 2 centimeters of the rim.
Step 14:

Cover and put it in the oven for at least four hours.
Step 15:

After that time, the dish is ready. Don't forget to serve the solyanka with sour cream, fresh herbs, olives, and of course a slice of lemon!

This mixed-meat solyanka is hearty, fragrant, and appetizing, with a one-of-a-kind flavor — we're sure you'll make it more than once. It's cooked in a cast-iron pot in an outdoor oven, but if you don't have one, you can make it in a regular kitchen, in a slow cooker or on a gas stove. What makes this particular recipe special is that all the ingredients go into the pot at once, in a single layer. Slow-braised soups always taste different from ones simply boiled on the stove, and this is no exception — the aroma is incredible. Add the olives either at the start, with everything else, or at the end before serving — whatever you prefer. These days a lot of people avoid franks, considering them, to put it mildly, not very healthy. In that case I'd suggest pre-boiling some meat (beef is best), dicing it small, and using it in place of the franks; you can even use the meat's cooking broth instead of plain water for a richer, heartier result. By the way, pickles can be sweetish or salty — the salty kind suits this dish. And if you don't have a masonry stove, you can make the soup in a slow cooker set to a slow-braise (low) mode.