Meat Solyanka

Name: Meat Solyanka
Total time: 2 h
Yield: 6
Ingredients: bay leaf — 2 шт; beef — 500 г; lemon — 1/2 шт; olives — 60 г; onion — 1 шт; parsley — 1/2 пучок; pickled cucumbers — 200 г; smoked beef sausage — 200 г; sour cream — 3 ст. л.; tomato paste — 1 ст. л.; salt — по вкусу; sunflower oil — 2 ст. л.; water — 2 л

Russian cuisine

Editorial 2 h 6 servings

Master 67 kcal/100 g updated November 13

A rich, tangy and salty soup on beef broth with smoked sausage, pickled cucumbers and olives. Served with lemon and sour cream.

Method

Cover the beef with cold water (about 2 L), bring to a boil, skim the foam and simmer over low heat for 1.5 hours with a bay leaf.
Remove the meat, strain the broth and return it to the heat. Cut the meat, sausage and cucumbers into small cubes and slice the olives into rings.
Fry the onion in oil for 3–4 minutes until soft, add the cucumbers and fry for 3 more minutes. Add the tomato paste and simmer for 2 minutes, stirring.
Add the meat and sausage to the boiling broth and cook for 5 minutes. Add the fried mixture from the pan and cook for 5 more minutes.
Add the olives, season with salt to taste (the cucumbers and olives are already salty) and simmer for 5 minutes, then turn off the heat.
Ladle the solyanka into bowls and add a lemon wedge, a spoonful of sour cream and chopped herbs.