Meat solyanka (soup) recipe with photos step by step

Ingredients

	Meat — 250 gr.
	Potatoes — 2 pcs .
	Sausage and smoked meat — 150 gr.
	Onion — 1 pc .
	Pickles — 2 pcs .
	Vegetable oil — for frying
	Tomato paste — 2 tbsp.l.
	Olives — 100 gr.
	Salt — to taste
	Ground black pepper — to taste
	Butter — 1 tbsp . l .
	Bay leaf — 2 pcs.

It is easier to cook this soup after the holidays, when there are a lot of products left: smoked meats, olives, sausage of various kinds.

2 pcs. Potato

150 gr. Sausage and smoked meats

1 PC. Onion

2 pcs. Pickles

for frying Vegetable oil

2 tbsp Tomato paste

100 gr. Olives

Salt to taste

to taste ground black pepper

1 tbsp butter

2 pcs. Bay leaf

How to cook Meat solyanka (soup)

Solyanka is one of the dishes of Russian national cuisine. The composition of the soup includes pickles, olives, olives, lemon. This soup has a salty-sour-spicy taste. A real hodgepodge should be — thick, practically, so that the spoon stands. To make the soup richer, we will prepare a broth from meat that is available, no matter chicken or pork or beef.

It is easier to cook this soup after the holidays, when there are a lot of products left: smoked meats, olives, sausage of various kinds.

Step-by-step recipe

1.	Rinse the meat, put it to cook in salted water. Remove the foam with a slotted spoon during formation.
2.	Sausage and smoked meats that are available, cut into thin sticks.
3.	Peel the potatoes, wash them with cold water, cut them into cubes and send them to meat broth.
4.	Cucumbers cut into cubes.
5.	Heat up the frying pan, pour vegetable oil, spread cucumbers, fry a little, then add water and start stewing them for about 20 minutes. Stirring.
6.	We will also fry sausage and smoked products, but without oil. As soon as the fat appears, you can remove it from the fire. Do not pour out the fat! We will fry onions on it.
7.	Peel the onion, slice and fry in oil from the sausage. Bring to a soft state and add 3 tablespoons of tomato paste. Sprinkle a little sugar.
8.	Remove the meat from the broth, when it cools down, cut into cubes and send it back to the pan.
9.	In the broth we spread smoked meats, sausage, cucumbers (without the liquid in which they were cooked, we will add it gradually to the soup for taste), fried onions.
10.	We try it with salt, a little pepper, if necessary, add a couple of tablespoons of water from under cucumbers. We cut the olives and add a piece of butter to our soup along with laurel leaves. Cook for another 5 minutes and turn it off.
11.	Let it brew. Pour on plates. You can put a slice of lemon to the finished dish.
12.	The meat hodgepodge is ready. Bon Appetit!

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