Solyanka "Rostov"

0.6k - 40 минут 6 порции

Hodgepodge... when I was little, I believed that this festive dish. Perhaps in the Soviet Union was. Then I grew up and started studying the recipes, and realized that it is not so difficult. For a while the bag became my "soup-heat". This is a recipe I learned when I lived in the South of our country, in the Rostov region. There it is cooked on day 2 of the wedding. While we prepare for every day!

Ingredients for Solyanka "Rostov"

Step by step instruction of cooking Solyanka "Rostov"

Шаг 1

Soup-heat... not going away this thought. Everything you need was in the fridge.

Шаг 2

Cucumbers grate on a coarse grater, pickle juice, not pour!
On a dry (!) pan fry the sausage for 3-5 minutes. If you cook with a fillet added to the pan (cut in cube 1 cm). Stir, add the onions (also 0.5 cm cubes), garlic (cut small). Fry.
Add the grated cucumber and simmer (5 minutes). Add the tomato paste and a couple tablespoons of broth.

Шаг 3

The ventricles boil in a separate container. My first, cook after boiling for 10 minutes. Pour water out, rinse.
Cut into strips.

Шаг 4

To roast put the ventricles. Simmer for just 2 minutes.
Help, I told you not to pour the brine from cucumbers? It is his time-pour in the broth and strained the brine, allow to boil, skim off the foam.
Placed in broth, fried, stir.
Fire reduce to medium (a bit less), cook all together for 10 minutes.

Шаг 5

Olives cut into rings, lemon, cut 4 ring width 0.5 cm
By the way, lemon does not interfere with scalding hot water.
Rings lemon cut into 4 wedges.
Spread the lemon, olives, Laurel, pepper. Wait for boiling. Reduce the heat to low, cover with lid.
Cook for 10-15 minutes.
Add the greens, taste for salt.

Шаг 6

Ideally, the bag should stand up night...
I did not get so hungry husband requires sacrifice.
If you still have the opportunity to stand up, then take out the lemon from the brine after it cools.
Bon appetit!