Meat Solyanka with Sauerkraut
Soups • Russian
Description
Meat Solyanka with Sauerkraut
Ingredients
- Meat 5 oz
- Pickles 2 pieces
- Onion 2 heads
- Sauerkraut 35 oz
- Tomato Puree 3 tablespoons
- Wheat Flour 1 tablespoon
- Capers 1 tablespoon
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Shred the cleaned cabbage, place it in a pot, add a tablespoon of oil, 0.5 cup of water or meat broth, cover the pot with a lid, and simmer for 40 minutes.
Step 2
Then add the sautéed onion, tomato puree, vinegar, sugar, salt, bay leaf, pepper, and simmer until ready — about 10 minutes.
Step 3
When the cabbage is ready, add the flour sautéed in oil to the pot, stir, and bring to a boil.
Step 4
At the same time, cut the meat products (boiled meat, canned meat, sausage, hot dogs) into small slices, lightly sauté with the onion, add the chopped pickles, capers, 2–3 tablespoons of broth, cover with a lid, and simmer for a few minutes.
Step 5
Spread half of the stewed cabbage evenly in a frying pan, place the prepared meat with the garnish on top of the cabbage, cover with the remaining cabbage, smooth it out, sprinkle with breadcrumbs, grease with oil, and bake in the oven for 10–15 minutes.
Step 6
When serving, the solyanka can be garnished with sprigs of parsley, olives, lingonberries, and more.
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