Collected meat solyanka In Russia, any thick soup, made from the remains and cuttings of different products with the addition of pickles and cabbage, was called "Selyanka". She became the progenitor of the modern saltwich, which can be meat, mushroom, and fish. The main distinguishing feature of any saltwort is an acute-acidic piquant taste and a thick consistency. In addition to pickled cucumbers, olives, olives, capers, lemon slices, fragrant greens are often added to it, but the potato in the solyanka will be superfluous. Cooking solyanku is best in thick-walled utensils - a cast-iron cauldron, a whitewater, a brazier, so that the soup is not cooked in it, but languished. If you have a large clay pot, try making a hodgepodge in it by putting the pot in the oven, and after cooking, leave it in the oven until it cools. With the taste of such a saltwort nothing compares anything. Usually this dish is cooked on strong meat or fish broth, but you can do without it, especially if you use a sufficient amount of smoked products, sausages or other basic ingredients, depending on the type of saltwort. Here is just one of the many options for this remarkably nourishing soup, which you can cook with us.
Ingredients:- Beef tenderloin 1000 g
- Balyk boiled-smoked 150 g
- Balyk raw smoked 80 g
- Marinated marinated mushrooms 50 g
- Carrot 1 pc.
- Onion 2 pcs.
- Tomatoes 3 pcs.
- Pickled cucumbers 2 pcs.
- Lemon 1 pc.
- Bay leaf 1 pc.
- Olives without pits 50 g
- Pepper fragrant 5 pcs.
- Sunflower refined sunflower oil 3 tbsp. l.
- Parsley fresh 0.5 bunch
- Pepper black ground 1 pinch
- Salt 1 pinch
- Step 1 The following products are needed for preparing the saltwort. Balyk s / k can be replaced with smoked sausage, as well as use other types of smoked products.
- Step 2 Cut the beef tenderloin or brisket thoroughly into large pieces. Carrots clean and wash.
- Step 3 Put the meat in a deep saucepan, add the chopped carrots, sweet pepper and bay leaf. Pour all 3 liters of cold water, bring to a boil and cook over low heat for 2 hours, taking off the foam.
- Step 4 2 peel the onions and cut into half rings.
- Step 5 Preheat 2-3 tablespoons in a frying pan. of vegetable oil and fry the onions.
- Step 6. Wash and peel the tomatoes, then finely chop.
- Step 7 Then add the tomatoes to the onions and simmer all together until the excess moisture evaporates.
- Step 8 Cut the balyk straw.
- Step 9 When the broth is cooked, take out all of it and filter it off - boiled beef is cut into strips.
- Step 10 Cut the salted cucumbers with straw.
- Step 11 Cut the large mushrooms in half and cook 2 circles of lemon, after removing the skin from it.
- Step 12 In the strained broth, add onions with tomatoes and let the soup boil.
- Step 13 After spreading the beef into the broth and again bring to a boil.
- Step 14 Then go pickled cucumbers - after each bookmark of the new ingredient, bring the soup to a boil.
- Step 15 After a couple of minutes we spread the balyk.
- Step 16 And at the very end we send mushrooms with a lemon to the pan and let the soup be left for 3-5 minutes. Then add salt and pepper to taste.
- Step 17 Remove the hodgepodge from the fire and let it brew for 20-30 minutes. Serve by adding to each plate 2-3 olives, a handful of finely chopped parsley and a slice of lemon.