How to boil soup solyanku - prescription number 1
It is not for nothing that such a hot dish is loved by many nationalities. This nutritious, nourishing and very aromatic soup literally plunges into delight - a lot of smells and tastes harmoniously combined in one dish. And in terms of usefulness, he has no equal. Consider how to prepare a hodgepodge to create a real culinary masterpiece.
Ingredients:
- meat for broth - 600 g
- smoked ham - 100 g
- tomato dressing - 200 g
- lemon - 1 pc
- onion - 3 pieces
- carrot - 3 pieces
- Smoked sausage - 50 g
- cold boiled pork - 200 g
- black olives - 50 g
- celery stalk - 50 g
- boiled sausage - 200 g
- capers - 30 g
- pickled cucumbers - 250 g
- pepper peas - 5 pcs.
- bay leaf - 2 pieces
- parsley
- vegetable oil - 20 ml
Cooking method:
- First put the broth to cook. For him, beef is suitable for bones - shank, neck or brisket.
- After 30 minutes add to the broth the peeled carrot, onion, bay leaf and celery.
- Leave on the fire for another 35 minutes until the vegetables are cooked.
- Then take them out and throw them away.
- When the meat is cooked, it will have to be extracted, cooled and cut into small cubes.
- Then return the beef to the broth.
- While the broth is brewed, cut the onion rings and pass it to a clear state.
- Then remove the pickles and chop the cubes.
- Transfer the cucumbers to the onions and fry them all together in the frying pan for another 5 minutes.
- In the frying pan add tomato and braise for 10 minutes. The resulting mixture is called "Bresz". This is a kind of special dressing for the saltwort.
- Pour the breeze into the broth and leave it to simmer on a low heat.
- At this time, engage in smoked products: cut cubes of meat products and pour them into a saucepan.
- Salt the broth and add capers to the water.
- Soup soup must be infused for 30 minutes.
- The dish is completely ready!
Serve the soup hot, decorating the plate with a slice of lemon or parsley. Can be seasoned with sour cream or mayonnaise.
Soup recipe, halophyte №2 - fish pleasure
The fish version of this dish is no less interesting. The combination of scented vegetables, a rich broth and tender salmon - will not leave indifferent any person. This dish is much easier and quickly digested, and therefore it can be cooked every day. So, let's consider the recipe for cooking saltwort.
Ingredients:
- celery root - 80 g
- head of fish - 300 g
- Salmon - 500 g
- onion - 3 pieces
- lemon - 1 pc
- black olives - 100 g
- capers - 2 tbsp. l.
- carrots - 3 pcs
- olives - 100 g
- pickled cucumbers - 2 pieces
- bay leaves - 10 g
- pepper peas - 5 pcs.
- olive oil - 30 ml
- dill
Cooking method:
- Initially, you need to prepare the broth: rinse the fish heads, peel 1 carrot, celery root and 1 onion. All products pour water and put on medium heat. Add the pepper and the bay leaf, and cook for 40 minutes.
- Then prepare the dressing: peel and cut the onions, carrots and roll into the frying pan. Then add 5 tbsp. l. fish broth and 1 tbsp. l. flour.
- Thoroughly mix and pour olives, capers, olives and diced pickled cucumbers.
- Remove the broth from the stove and strain through the cheesecloth.
- Then combine the contents with the dressing and put the boil over a small fire.
- While the pan is on the stove, cut slices of salmon.
- Add the fish to the broth and cook for another 15 minutes.
- The dish is ready!
Serve the soup in a hot form, decorating with greens. Bon Appetit!