Mixed Solyanka with Offal
Soups • Russian
Description
Mixed Solyanka with Offal
Ingredients
- Beef tongue 0 oz
- Beef hoof 0 oz
- Beef Kidneys 0 oz
- Udder 0 oz
- Chicken bones 5 oz
- Onion 0 oz
- Pickled Cauliflower 0 oz
- Capers 0 oz
- Pitted olives 0 oz
- Butter 0 oz
- Passata Tomato Sauce 0 oz
- Sour Cream 0 oz
- Lemon 1 piece
- Herbs to taste
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf to taste
Step-by-Step Guide
Step 1
Thoroughly rinse all offal, remove membranes and any excess, place in a pot, cover with water, bring to a boil over heat, and skim off the foam. Cook the offal over medium heat until done. A few minutes before it's ready, salt the broth. Remove the offal from the finished broth, strain the broth, and return it to the pot. Cool the cooked offal and cut it into small pieces.
Step 2
Peel the onion and finely chop it. Melt the butter in a skillet and sauté the onion for 5 minutes, stirring constantly. Then add the tomato paste to the skillet and simmer the onion for another 5–8 minutes.
Step 3
Peel the pickled cucumbers, cut them lengthwise, remove the seeds, and julienne them.
Step 4
Place the pot with the offal broth over heat and bring to a boil. Add the onion, cucumbers, capers, cut-offal, and spices to the pot. Cook the solyanka for 5–10 minutes. A couple of minutes before it's done, salt if necessary, and add the sour cream.
Step 5
Before serving, place a slice of lemon and pitted olives in each bowl, ladle the solyanka, and sprinkle with finely chopped herbs.
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