Ural Meat Solyanka
Soups • Russian
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Beef 30 oz
- Veal 5 oz
- Chicken fillet 5 oz
- Ham 5 oz
- Sausages 2 pieces
- Wheat Flour 1½ tablespoons
- Pickled Cauliflower 2 pieces
- Pickled Chanterelles 5 oz
- Olives stuffed with lemon 12 pieces
- Capers 1½ tablespoons
- Sour Cream 1½ cups
- Bay leaf to taste
- Allspice berries to taste
- Ground Black Pepper to taste
- Salt to taste
- Carrot 1 piece
- Parsley 1 piece
- Onion 2 pieces
Step-by-Step Guide
Step 1
Wash the beef, place it in a deep pot, cover with cold water, and boil, periodically skimming off the foam that forms.
Step 2
After 30 minutes, add the peeled, washed, and coarsely chopped carrot, parsley root, and one onion.
Step 3
2–3 minutes before the meat is ready, add bay leaf, allspice pepper, ground black pepper, and salt to taste to the soup.
Step 4
Remove the cooked meat from the pot and strain the broth thoroughly.
Step 5
Put the broth back on the heat and add the washed chicken meat, ham, and sausages.
Step 6
Cook until done, then cut the chicken into small pieces and chop the ham and sausages.
Step 7
Then return everything back to the broth.
Step 8
Peel the remaining onion, wash it, finely chop it, and sauté it with the flour in heated butter.
Step 9
Then dilute with a small amount of hot broth and pour it into the pot with the solyanka.
Step 10
Add the diced and lightly sautéed cucumbers, finely chopped pickled mushrooms, olives, and capers.
Step 11
Bring to a boil, then reduce the heat and cook for 10–15 minutes.
Step 12
1–2 minutes before the end of cooking, add sour cream.
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