Today it can't be confused with any other dish — its rich meaty flavor with a piquant tang draws in everyone who loves to eat well. Solyanka recipes will help you make one of the most appetizing first courses without the slightest difficulty. The principle of cooking solyanka is extremely simple: in a thick-walled pot you combine at least 4 kinds of meat: turkey, chicken, pork, beef. To them you add every meat product you can find in the fridge: frankfurters, sausages, homemade or hunter's sausages, servelat, doctor's sausage.
The five most commonly used ingredients in recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Tomato paste | 28 | 5.6 | 1.5 | 16.7 |
| Lemons | 16 | 0.9 | 0.1 | 3 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Pickles | 11 | 0.8 | 0.1 | 1.7 |
| Olives | 166 | 2.2 | 10.5 | 5.1 |
The composition is rounded out with mushrooms, pickles, a sauté of carrots and onions, rings of olives, and tomato paste. Serve it hot with sour cream, fresh herbs and a slice of lemon. This ancient dish, which in olden times was considered truly rustic fare, can also be made from fish, cabbage and other vegetables. The rich soup is ideal for home meals — it has excellent flavor, satisfies for a long time and draws you in with its appetizing aroma.