Solyanka with Potatoes

Ingredients

• Pork Skewers 20 oz
• Salad Potatoes 20 oz
• Carrot 1 piece
• Onion 1 head
• Garlic 2 cloves
• Olives stuffed with lemon 5 oz
• Pickles 5 oz
• Herbs to taste
• Passata Tomato Sauce 10 oz
• Allspice berries 5 pieces
• Mixed Ground Peppers 1 teaspoon
• Salt to taste
• Bay leaf 1 piece
• Vegetable Oil 5 fl oz
• Semi-Smoked Sausage 0 oz
• Lemon to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the meat thoroughly, place it in a pot, cover with water, add salt to taste, bring to a boil, skim off the foam, add 5 allspice peas, and cook until done, about 40–50 minutes. Carefully remove the cooked meat from the broth, let it cool, and strain the broth through a colander.

Step 3

Peel the potatoes, cut them into cubes or strips, add them to the pot with the broth, and salt to taste. Cook the potatoes until done.

Step 4

Separate the cooled cooked meat from the bone and cut it into small cubes.

Step 5

Peel the onion and carrot, wash them well, cut them into strips or small cubes, and place them in a frying pan with 100 ml of vegetable oil.

Step 6

Fry the onion and carrot until golden. Add 300 g of tomato paste to the frying pan, sauté for a bit (5 minutes), stirring, add 1–2 ladles of broth, and simmer for another 5 minutes.

Step 7

Cut the cooked meat into small cubes and add it to the broth with the cooked potatoes. Optionally, add a few cartilage pieces from the ribs.

Step 8

Cut the smoked bacon into small strips or cubes and add it to the pot.

Step 9

Add the fried onion and carrot with tomato paste to the pot, 100 g of olives, herbs to taste, sliced pickles, a couple of lemon wedges, 1 bay leaf, 1 teaspoon of mixed peppers, 5 allspice peas, and salt to taste. Peel and wash the garlic, press it through a garlic press, and add it to the pot.

Step 10

Cook all the ingredients for about 10–15 minutes. Serve the finished dish hot.