Solyanka in Georgian from Ilya Lazerson
3k 90 минут 4 порции
Brutal recipe from chef Ilya Lazerson, who, in turn, tasted this dish in one of the institutions of Sochi and shared with us on your channel page impressions and, of course, by a recipe. As simple as possible in cooking and available ingredients.
Ingredients for Solyanka in Georgian from Ilya Lazerson
- Meat - 500 g
- Onion - 4 PCs
- Pickled cucumber - 4 PCs
- Vegetable oil - 6 tbsp.
- Tomato paste - 2 tbsp
- Utsho-suneli - 1 tsp.
- Cilantro - 1 Puig.
- Sugar - 2 tsp.
- Black pepper - 1 tsp.
Step by step instruction of cooking Solyanka in Georgian from Ilya Lazerson
For this soup I took low-fat beef, although lamb or pork, I think, national traditions cannot be broken.
Cut the meat in cubes 2 - 4 cm
Pickles and onions are taken in that ratio
Pickles, the author recommends the grate
Onions can be cut as one likes. I always cut along the bulb. But one bulb left to feed.
For cooking I decided to use the cauldron. The author of the meat was roasted in a pan and onions and cucumbers in a separate pan, then all mixed. But I decided to consistently fry everything in a pot, the more this method of cooking is also characteristic of Georgian cuisine. For example, "Kharcho Megrelian".
In a well-heated oil sent the meat and fry over high heat until browned. At this stage add salt. It is recommended that meat be salted immediately, otherwise, then we eat the meat separately with salt separately )))
As the meat brown, I spread the onions and pickles. Continue to fry. At this stage add sugar. It will help Luke to maximally extract the juice and simultaneously, will act as a flavor enhancer.
As the onions caramelized, add, Ocho systems (you can try and Khmeli-suneli), tomato paste and pepper to taste. Instead of pasta to take the tomatoes in their own juice. The author added the pepper, I used seasoning 1 tsp. Lower the fire and passerby tomato for 5 minutes
Then pour boiling water on low heat cook under the lid for about an hour until tender meat.
As meat has become soft turn off the fire and add finely chopped fresh herbs (cilantro is preferable). Give it brew for 15 minutes - 20.
When serving, finely cut bulb onion half rings and add a slice of lemon. Can be served with sour cream or yoghurt. Bon appetit!