Meat Solyanka
A rich, tangy-and-salty soup on beef stock with smoked meats, pickles, olives and lemon — a classic mixed solyanka of home cooking.
Ingredients
- beef250 g
- water1500 ml
- onion1 pcs
- tomato paste2 tbsp
- smoked sausage150 g
- ham150 g
- pickled cucumber3 pcs
- cucumber pickle brine4 tbsp
- olives80 g
- bay leaf2 pcs
- salt1 to taste
- black pepper1 to taste
- lemon0.5 pcs
- sour cream100 g
- dill10 g
Instructions
Simmer the beef (250 g) in 1.5 L of salted water until tender (about 40 minutes), skimming off the foam; remove the meat and cut into cubes, strain the stock.
Finely chop the onion and sauté in oil for 5 minutes until golden, add the tomato paste and cook for another 3 minutes — this is your soup base.
Cut the sausage and ham into strips, add to the base and sauté together for 3-4 minutes.
Cut the pickles into small cubes, add to the base and simmer for another 5 minutes.
Transfer the base and the cooked beef into the pot with the strained stock and bring to a boil.
Pour in the pickle brine (4 tbsp), add the olives and bay leaf, and simmer over low heat for 15 minutes.
Season with salt and pepper to taste — keep in mind the smoked meats and pickles are already salty.
Ladle into bowls, top each serving with a slice of lemon and a spoonful of sour cream, and sprinkle with fresh dill.
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