Meat Solyanka

Ingredients

• Bone-in Beef 20 oz
• Beef 10 oz
• Carrot 2 pieces
• Onion 2 heads
• Bay leaf 1 piece
• Green peppercorns to taste
• Allspice berries to taste
• Ham 5 oz
• Sausages 5 oz
• White Cabbage 10 oz
• Cucumber Brine 10 fl oz
• Passata Tomato Sauce 0 oz
• Pickled Cauliflower 2 pieces
• Pickled Chanterelles 5 oz
• Olives stuffed with lemon 0 oz
• Vegetable Oil 5 fl oz
• Dill 0 oz
• Parsley 0 oz
• Sour Cream to taste
• Capers 0 oz
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour 5 liters of water over the beef with the bone, bring to a boil, remove the foam, and reduce the heat. Add an onion, one carrot, a bay leaf, black peppercorns, and allspice berries, and simmer on low heat for 2–3 hours.

Step 3

Then strain the broth.

Step 4

Slice 300 grams of beef into thin pieces and sauté them on all sides until golden brown.

Step 5

Cut the roasted meat into small cubes, and also dice the boiled meat from the broth, ham, and sausages.

Step 6

Chop the cabbage into cubes and add it to the boiling broth. Meanwhile, bring the cucumber brine to a boil, skim off the foam, and pour it into the broth. Cook for 15–20 minutes.

Step 7

In a skillet, sauté diced carrots and onions, stirring, for 3–4 minutes. Then, add tomato paste and cook for another couple of minutes. Add the sautéed mixture to the soup.

Step 8

Dice the pickled cucumbers and mushrooms into small cubes, slice the olives into rings, and add them to the soup. Also, add all the prepared meat. Season with salt and pepper to taste.

Step 9

At the very end, season with salt, add chopped herbs, and remove from heat.

Step 10

Serve with sour cream.