Discover the recipe for a delicious, full-bodied solian, thanks to which you will feed your loved ones once or two and at the same time surprise them with a unique taste.
Solianka is a soup that comes from Kiev Ruthenia, today’s areas of Ukraine. However, it is also known in Russia, but under the name Galimatias. Initially, the soup was prepared only from local ingredients that were cheap and easily accessible. However, with time, when more exotic spices and products began to come to Ukraine and Russia, recipes began to change. For this reason, olives, capers, lemons and tomatoes are used to prepare this unique dish today.
Solianka is a soup with a unique taste, which, as in the case of many regional dishes, has many versions. Most often, however, it is prepared with an intense decoction of beef bones and cooked meats. However, it occurs not only in the meat edition. You can also meet with fish or mushrooms. Regardless of the ingredients used for its database, the brine has a characteristic aroma that no other soup can compare.
Solianka owes its unique taste to several ingredients. First of all, it is A thick, nutritious soup, in which we will not find groats, potatoes or roux. This is a large amount of good quality meat and a strong decoction that makes it nutritious and filling. In turn, its sour, seasoned taste is obtained, thanks to the unique combination of vegetables. We find in it pickled cucumbers, tomatoes, olives and capers. Although at first glance such a combination may raise doubts, it is worth giving him a chance. The result is a soup with a unique aroma, which will taste virtually everyone. We will appreciate it not only because it is a good idea for dinner, but also for being a great remedy for a hangover – sour, salty and nutritious, it will save us in more than one situation.
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Ingredients:
- 2 beef bones,
- 2 tablespoons of oil,
- 400 g of pork beef,
- 10 grains of allspice,
- 1 tablespoon of black pepper in grains,
- 3 bay leaves,
- 1 teaspoon of salt,
- 200 g of pickled cucumbers,
- 200 g carrots,
- 150 g parsley,
- 150 g of root celery,
- 1 by,
- 1 tablespoon of oil,
- 200 g of smoked rural sausage,
- 200 g of smoked bacon without skin,
- 1 large cell,
- 5 cloves of garlic,
- 2 tablespoons of butter,
- 200 g of canned tomatoes,
- 100 g of tomato concentrate,
- 100 g of drilled olives,
- 25 g of capers,
- Additionally: a bunch of parsley and a bunch of dill.
We start by preparing beef bones. We put them on a baking tray and bake for 20-30 minutes at 200 degrees Celsius until they are browned.
Heat olive oil in a large pot, and then We completely add pork and beef. Fry, and when the meat is browned, add allspice, black pepper and bay leaves. Fry a few more minutes, add beef bones and pour a lot of water. We cook the whole covered on low heat for about 2.5 hours. During the removed scum and supplement the water if it evaporates. When the meat is soft, remove it, leave it to cool and cut into cubes. We remove the bones – we will no longer need it.
When the meat is cooked, we prepare other ingredients. We rub the pickled cucumbers on a thick grater, and then fry in butter until softened. We leave them for later.
Peel and cut carrots, celery and parsley into small cubes. We wash and cut off its white part – we will need it for the decoction. We throw the ingredients into the previously prepared decoction and cook for about 10 minutes.
Cut the sausage and bacon into cubes and fry in olive oil until they are browned. Then add to the decoction.
Cut the onion and garlic into small cubes and fry in fat, which remained after sausage and bacon. We can add a tablespoon of butter to them. When the onion is glazed, we add canned tomatoes and tomato concentrate. Fry the whole for a few more minutes. Before we add vegetables to the decoction, we check whether carrots, celery and parsley are already soft. If so, we can do it.
Finally, add fried pickled cucumbers and cooked, chopped meat to the soup. Season with sliced olives, capers and chopped parsley and chopped dill. Cook the whole for a few minutes and salt. If the soup turns out to be too sour, we can add a little water from pickled cucumbers to it.
The soup is thick, filling and aromatic. It tastes best served with a slice of lemon, a tablespoon of sour cream, sprinkled with parsley and dill. It is worth eating it with a slice of fresh bread.
Source: NowowoPuje.pl
