Cabbage solyanka with pork meat

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Take fresh, seasonal vegetables, preferably of a new harvest, - this especially applies to cabbage. Be sure to take pickled cucumbers - pickled cucumbers will not fit here. You can take any part of pork: neck, ham, and brisket. In addition, it is not necessary to use pork - it can be veal, beef, and even poultry meat. Or you can also take sausages or sausage - just for imagination!

2. Step 2:

   

   Peel the onion and cut into cubes. In order for the onion to be cleaned better and not sting your eyes, pre-soak it in cold water for 20-30 minutes.

3. Step 3:

   

   Peel the carrots, - it is best to use a vegetable peeler for this purpose, - it cuts the skin very thinly. Grate the carrots on a medium grater.

4. Step 4:

   

   Wash the pork well, cut into medium-sized pieces.

5. Step 5:

   

   Heat vegetable oil in a frying pan: it can be any vegetable from sunflower to olive. But since we will fry in oil, use refined types of oils so that it does not burn in the pan. Add the onion, fry on low heat for 5 minutes.

6. Step 6:

   

   Add the carrots and fry for another 5 minutes.

7. Step 7:

   

   Then add the meat. The roasting time is about 10 minutes.

9. Step 8:

   

   Wash the cucumbers, cut off the buttocks, grate and also add to the pan.

10. Step 9:

    

    Then add tomato paste. If suddenly there was no tomato paste available, it can be replaced with tomato juice or ketchup. Put out all together for 5-7 minutes.

11. Step 10:

    

    Wash the cabbage well, remove the top 2-3 leaves and chop.

12. Step 11:

    

    Add the cabbage to the pan. Stirring intensively, fry everything together for another 7-10 minutes.

13. Step 12:

    

    Peel the garlic, chop it and add it to the pan. I put a clove of garlic through the press, but you can also grate it or chop it with a knife.

14. Step 13:

    

    Mix all the ingredients, add salt, let it brew for 10-15 minutes so that the cabbage becomes softer.

15. Step 14:

    

    Serve the dish to the table hot. Bon appetit!