Solanka with Tom Yum Paste and Lemongrass
Soups • Pan-Asian
Description
A hybrid of meat solanka and fish solanka with the addition of flavors not known in Soviet cuisine — the acidity and spiciness of lemongrass and tom yum paste.
Ingredients
- Boiled Veal 0 lbs
- Porcini Mushrooms 5 oz
- Shrimp 20 oz
- Onion 3 heads
- Celery stalk 1 piece
- Carrot 1 piece
- Capers 12 pieces
- Pickled Cauliflower 5 oz
- Olives stuffed with lemon 5 oz
- Lemongrass 4 stalks
- Lemon 1 piece
- Tom Yum Chili Paste 1 tablespoon
- Cilantro 0 oz
- Passata Tomato Sauce 2 spoons
- Vegetable Oil 0 fl oz
- Parsley 0 oz
- Bay leaf 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Green peppercorns 6 pieces
Step-by-Step Guide
Step 1
Pour 3 liters of water over the veal, add the onion, carrot, and celery to the same pot. Bring to a boil, then reduce the heat to medium, skim off any foam, and add lemongrass and peppercorns. Simmer for at least two hours, then strain the broth, remove the meat from the bone, and cut it into small cubes.
Step 2
In a pot, sauté two finely chopped onions in oil until soft, then add tomato paste and pepper paste. Sauté for a minute, pour in the broth, and add mushrooms and diced cucumbers. After five minutes, add chopped capers, olives, minced parsley, pieces of veal, and shrimp. Season with salt and pepper.
Step 3
Cook the solyanka until the shrimp are done, then season with cilantro and lemon juice before serving.
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