Meat Solyanka with Olives
Soups • European
Description
Meat Solyanka with Olives
Ingredients
- Sausages 5 oz
- Krakow Sausage 5 oz
- Salad Potatoes 8 pieces
- Carrot 1 piece
- Onion 1 head
- Orange Bell Peppers ½ piece
- Pickles 5 oz
- Pitted olives 5 oz
- Dill 1 bunch
- Passata Tomato Sauce 0 oz
- Khmeli-suneli a pinch
- Parsnip 0 oz
- Bay leaf 3 pieces
- Salt to taste
- Lemon-Pepper Mix to taste
- Smoked Chicken 5 oz
Step-by-Step Guide
Step 1
Choose a pot of 3.5–4 liters, fill it with water, and place it on the heat.
Step 2
Finely chop the onion and add it to the boiling water.
Step 3
Now grate the carrot on a coarse grater, cut the potatoes into strips, and the bell pepper into cubes.
Step 4
When the onion in the boiling water becomes transparent, add the carrot, potatoes, and bell pepper.
Step 5
While the vegetables are cooking, we will prepare the meat part of our dish. Pour boiling water over the smoked chicken breast a few times and cut it into strips, slice the sausages into rounds, and cube the smoked sausage (but this is not critical, and you can use your preferred cutting methods).
Step 6
Now chop the pickles and olives.
Step 7
When the potatoes become soft, add the tomato paste, a teaspoon of dried parsnip root, and a pinch of khmeli-suneli to the broth, along with the meat and the pickles with olives. Mix well and cook for about 15 minutes, skimming off the foam.
Step 8
Now that the vegetables, meat, and spices have cooked well and released all their juices into the broth, you can add salt and pepper, add the bay leaves, and finely chop the dill. Simmer for 3–5 minutes on low heat under a lid.
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