Solyanka Meat Team

by Editorial Staff

Cooking salt for lunch like in a restaurant.

Cook: 30 mins

Servings: 4


  • Smoked sausage – 200 g
  • Sausages – 2 pcs.
  • Boiled beef – 100 g
  • Broth cubes – 2 pcs.
  • Water – 5 glasses
  • Bulb onions – 2 pcs.
  • Vegetable oil – 2 tbsp
  • Tomato puree – 2 tbsp
  • Pickled cucumbers – 2 pcs.
  • Pitted olives – 12 pcs.
  • Sour cream – 2 tbsp
  • Lemon – 0.5 pcs.
  • Salt (optional) – 0.5 teaspoon (to taste)


  1. Products for prefabricated hodgepodge with sausages, sausages and meat in front of you.
  2. Peel the onion, wash, cut into strips.
  3. Preheat a frying pan, pour in vegetable oil. Place the onion in hot oil. Saute the onion in oil at full power without changing color, about 2 minutes.
  4. Add the tomato to the onion.
  5. Stir and heat for another 1 minute.
  6. Cut meat products into strips.
  7. Cut the sausages.
  8. Cut the smoked sausage into strips.
  9. Cut the boiled beef into strips.
  10. Cut the cucumbers into strips.
  11. Open a jar of pitted olives.
  12. Crumble the bouillon cubes.
  13. Pour water into a saucepan, put on fire, bring to a boil.
  14. Put crumbled stock cubes, meat products, cucumbers, olives, sautéed onions into hot water. Salt.
  15. Cook for 5 minutes at full power. Turn off the fire.
  16. Let it brew for 10-15 minutes. The meat solyanka is ready.
  17. Wash and finely chop the herbs.
  18. When serving in each plate of the hodgepodge of the meat team, put a mug of lemon, sprinkle the hodgepodge with chopped herbs, and season with sour cream.

Enjoy your meal!

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