Solyanka Meat Team
by Editorial Staff
Cooking salt for lunch like in a restaurant.
Cook: 30 mins
Servings: 4
Ingredients
- 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)
Directions
- Products for prefabricated hodgepodge with sausages, sausages and meat in front of you.
- Peel the onion, wash, cut into strips.
- 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.
- Add the tomato to the onion.
- Stir and heat for another 1 minute.
- Cut meat products into strips.
- Cut the sausages.
- Cut the smoked sausage into strips.
- Cut the boiled beef into strips.
- Cut the cucumbers into strips.
- Open a jar of pitted olives.
- Crumble the bouillon cubes.
- Pour water into a saucepan, put on fire, bring to a boil.
- Put crumbled stock cubes, meat products, cucumbers, olives, sautéed onions into hot water. Salt.
- Cook for 5 minutes at full power. Turn off the fire.
- Let it brew for 10-15 minutes. The meat solyanka is ready.
- Wash and finely chop the herbs.
- 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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