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