116 120 минут 10 порции
Ingredients for Meat Solyanka
- Beef - 0.3 kg
- Carrots - 3 PCs
- Onion - 3 PCs
- Pickled cucumber - 2 PCs
- Brine - 1 Cup.
- Sausage - 2 PCs
- Sausages - 2 PCs
- Chicken breast - 1 piece
- Lemon - 1 piece
- Green olives - 1 ban.
- Water - 3 years
- Tomato paste - 3 tbsp.
Step by step instruction of cooking Meat Solyanka
Take 1 onion, 1 carrot.
Cut into pieces and fry in a dry pan.
The pan is not mine.
In a saucepan, add 3 l of water, put a piece of beef on the bone, roasted vegetables and put on fire. A little salt and pepper. Salt do not overdo it. Will pickles and brine. While the broth is cooking, cut 2 onions, 2 carrots and 2-3 pickled cucumbers (depending on size)
Onion - half rings, carrot grate on a coarse grater, cucumbers lengthwise into 4 pieces, then into small pieces crosswise.
In the pan where you fried the vegetables add a little sunflower oil and add onions, carrots and cucumbers. After a few minutes, when the onions become a little translucent, add 2-3 tbsp of tomato paste. (to taste)
Simmer under a lid until medium soft cucumbers and carrots. As the moisture evaporates, add a ladle of broth.
You should get a thickish mixture.
While the vegetables stew, take smoked meats and sausages.
Sausage should be meat :), Soybean crush is too soft.
Every time I buy different components, depending on what is in store. But always looking for smoked sausages (hunting), smoked chicken breast, and then - to taste.
Every time there is a different set of meat.
This time like this.
The broth is cooked, the vegetables are simmered. Do not forget to remove the foam and stir the vegetables.
Cut all the meat into small pieces. The main thing is that all the pieces were cut in such a size that they can had to take one spoon of the soup, but to make it too small especially is not necessary.
The vegetables have roasted, put them in a bowl.
On the pan put sliced meat, pepper (mill, 5 peppers, a little salt). Do not add oil because the fat in the sausage, if a bit dry - a little added.
Fry until slight brown. Small is at the edges of the piece. Strongly fry do not need
Take out of the broth, carrots, onions, meat.
Put your vegetables.
Give to boil.
The meat from the broth, or chopped in soup or to eat cold in the morning.
Give to boil.
Gradually pour the brine.
Taste for salt and pepper.
You can add a little boiling water, if you want more broth.
Sometimes it is necessary, if was very thick.