Solanka with Olives
Soups • European
Description
Solanka with Olives
Ingredients
- Semi-Smoked Sausage 0 oz
- Cured beef 0 oz
- Veal Tenderloin 5 oz
- Tomatoes 5 oz
- Chicken Broth 30 oz
- Lemon 1 piece
- Onion 0 oz
- Garlic 1 clove
- Parsley 0 oz
- Dill 0 oz
- Bay leaf 1 piece
- Olives stuffed with lemon 0 oz
- Kalamata olives 0 oz
- Pickles 0 oz
- Sour Cream 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Cut the beef into medium cubes, bring the broth to a boil, add the beef, and cook over medium heat for 10 minutes, skimming off the foam.
Step 2
Dice the onion and sausage into medium cubes, cut the bacon into thin strips, slice the pickles lengthwise and then into thin half-rings, crush, peel, and finely chop the garlic.
Step 3
Cut the tomatoes into large wedges, peel and chop them into large pieces; crush the black olives and olives, remove the pits, and chop the flesh into medium pieces.
Step 4
Fry the bacon in a hot skillet for 2 minutes, add the onion and sauté, stirring constantly, for another minute, add the sausage and fry for another minute, then transfer to the soup.
Step 5
In the same skillet, add a tablespoon of olive oil and sauté the tomatoes and pickles with the bay leaf over high heat for 1.5 minutes, then add to the soup.
Step 6
Add the black olives and olives to the soup, simmer over low heat for 5 minutes, add the garlic and 2 wedges of lemon, remove from heat, and let steep for 10 minutes.
Step 7
Add the finely chopped herbs, stir, ladle the soup into bowls, and serve with sour cream.
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