Solanka with Potatoes

Ingredients

• Bone-in Beef 20 oz
• Water 5 qt
• Onion 2 heads
• Carrot 1 piece
• Semi-Smoked Sausage 5 oz
• Krakow Sausage 5 oz
• Potato 15 oz
• Pickled Cauliflower 5 oz
• Cucumber Brine 0 fl oz
• Olives stuffed with lemon 0 oz
• Passata Tomato Sauce 0 oz
• Bay leaf 1 piece
• Allspice berries 3 pieces
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Place the beef in a pot of water, bring to a boil, reduce the heat, and skim off the foam.

Step 3

Add the halved onion and carrot, bay leaf, and allspice. Simmer gently for 1.5 to 2 hours.

Step 4

Chop the remaining onion and cucumbers into small cubes.

Step 5

Heat vegetable oil in a skillet and sauté the onion until translucent.

Step 6

Add the cucumbers and tomato paste to the skillet, and sauté, stirring, for another 3 minutes.

Step 7

Peel the potatoes and cut them into thick strips.

Step 8

Strain the broth, return it to the stove, and add the potatoes. Cook for 5 minutes.

Step 9

Finely chop the meat from the broth, cut the cooked sausage into strips, and slice the Krakowska sausage into thin half-moons.

Step 10

Add all the chopped meat products, the sauté, and the brine to the broth. Cook for another 5 minutes or until the potatoes are tender.

Step 11

Finally, add the olives, season with salt and pepper to taste, remove the solyanka from the heat, and let it steep for 30 minutes.

Step 12

Serve the solyanka garnished with fresh herbs.