Russian Solyanka Stew Recipe

Solyanka (russ.: солянка) – a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In Russian Solyanka means "salty", derived from the word соль - [sol] (salt).

  • 2 litres (=8 cups) rich meat or bones stock
  • 500 g (=1.1 lb) different sorts of meat (smoked pork chops, gammon, sausages, cooked meat from the stock, chicken)
  • 2 onions
  • 2 pickled cucumbers
  • 100 ml (=1/2 cup) brine
  • 2 tbsp tomato paste
  • bay leaf
  • black peppercorns
  • lemon
  • oil or butter
  • fresh herbs (dill, parsley)

  1. Make meat stock (as for borsch), strip meat off bones and chop it in fine pieces.
  2. Preheat a pan, add oil or butter. Cut the onions in semi-rings and stir until transparent.
  3. Cut pickled cucumbers in stripes. Put the cucumbers and the tomato paste into the pan and stir for a couple of minutes.
  4. Chop the meat in fine pieces.
  5. Boil the stock up, add stirred onions, cucumbers, meat, brine, peppercorns and the bay leaf and simmer for about 10 minutes.
  6. Serve with a piece of lemon, fresh herbs and sour cream.

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