This Meat Solyanka. Recipe for Tasty Food

The most favorite men's soup is a solyanka, very tasty and satisfying, a joy for any meat-eater. Preparing a meat solyanka, the recipe of which we will describe, is very easy, you can only spoil it by buying substandard ingredients. This dish is also good for those who adhere to the protein diet, precisely because it includes several varieties of meat and sausages that are prescribed as authorized products.

How is the meat salted meat prepared? The recipe for cooking is discussed in detail below. Choose the most delicious option, taking a little longer than dishes cooked on chicken and sausage.

Meat Sausage, Cooking Recipe , Ingredients

Broth for saltwort, ingredients:

- 570 g of fresh beef on bone;

- 300 g of fresh chicken thigh without skin;

- 180 g smoked pork shank or ribs;

- six peas of black pepper;

- purple lettuce bulb;

- 2.6 litas of clean water.

Vegetable fry for saltwort, ingredients:

- two strong carrots;

- three non-sour, salted (marinated) cucumber;

- two purple salad bulbs;

- two fleshy tomatoes;

- 30 ml of tomato paste.

Meat component of the saltwort, ingredients:

- 100 ml of boiled, without fat, sausages;

- 100 ml of smoked sausage ;

- 100 g of ham;

- 100 grams of salami;

- 100 g of hunting sausages;

- 200 g of the tongue.

The quantity of meat products chosen should not exceed 700 g, the ingredients themselves can vary according to your preferences in order to get the desired soup.

Dressing for salt, ingredients:

- 130 g of olives or olives;

- 120 g capers;

- one juicy, ripe lemon;

- 15 g of sugar and large salt according to preference;

- basil, dill and parsley - a small bunch;

- two large laurel leaves.

Meat solyanka, the recipe for cooking:

1. We prepare a deep container, pour water into it, wash the meat for broth of saltwort and put it inside. Boil for five minutes and drain the water, rinse the meat and again pour water, leading to a weak boil. Permanently remove the foam to make the broth transparent. After nine minutes, we lay the smoked pork and the peeled whole purple bulb, do not salt! Preparing the meat solyanka, the recipe of which we describe, without salt, it is added only at the very end of the cooking, if the ingredients are not given enough salt.

Boil the contents of the container 55 minutes, then add the chicken meat and cook another 37 minutes, then we take out all the meat and put it into a prepared container to cool. We cut with medium brusochkami, removing all available bones and veins, and broth filter through gauze or a very small sieve.

1. To refill the saltwort, you need to peel the purple onions and tomatoes from the skin and cut into small pieces, and grate the carrots on a large grater. Cucumbers cut into thin petals. We spread the onions in a frying pan with vegetable oil and fry until four minutes, after laying the carrots, stew for another 6 minutes, then add the tomatoes and pasta and fry for five minutes, then pour out the cucumbers and wait for six minutes.
2. Finished meat delicacies cut into slices / brusochkami / straws, lightly fry without oil, since the fat will give off fatty components. It is better to cook in a frying pan with non-stick coating, then nothing will burn. Then we remove a part of the cut delicacies, the rest is browned, adding there beef and chicken from the broth.
3. In the prepared, strained light broth we lay the roast for the saltwort and the rest of the ingredients prepared by us, there we pour 35 ml of marinade from olives with salt and sugar. We cook for about ten minutes with the addition of bay leaves, then we take it off - the soup of hodgepodge meat is ready! Capers, lemon and sour cream with greens are added as an ornament after you pour the hodgepodge over the plates.