Stomach Balm. Solyanka Meat
by Editorial Staff
Solyanka always confidently held the primacy among my favorite dishes “for the first time”, falling into the category of festive dishes, because I try to cook it infrequently, so as not to become boring. Over time and the amount of cooked hodgepodge, I came to approximately one recipe for the hodgepodge of the meat team.
Cook: 3 hours
Servings: 10
Ingredients
- (For 3 liters of water)
- Beef brisket – about 1.2 kg
- Small onions – 4 pcs.
- Medium tomatoes – 4-5 pcs.
- Tomato paste (good, tasty, for the sake of color) – 1 teaspoon
- Smoked meats (3-4 types are enough for me, I definitely take smoked ribs) – 300-400 g (100 grams)
- Pickled cucumbers in barrels – 2-3 pcs. (if large, take less)
- Pickled or salted mushrooms (we don’t have our own, so we buy at the bazaar; store-bought mushrooms are quite suitable) – 2-4 tbsp
- Vegetable oil – 1-2 tbsp
- Lemon – 2-3 circles
- Salt to taste
- Sugar to taste
- Additionally (to taste and desire):
- Olives (olives)
- Capers
- Greens
- Sour cream (and other bonus)
- For broth (optional)
- Roots (parsley, etc.) – 2 pcs.
- Carrots – 2 pcs.
- Bay leaf – 2 pcs.
- Black peppercorns – to taste
Directions
- Peel the brisket from the films and cook ordinary broth from it. Fill with water, wait for a boil and remove the foam in several stages. Then you can put a couple of roots and carrots, bay leaves and black peppercorns. Here at will.Fire – at a minimum. Let the broth simmer under the covered lid for about 2 hours. (Recently, I’ve been making broth with chicken thighs as well. Mine like that better, and I don’t mind extra meat.)
- While the broth is boiling, you can continue the process. Cut the onion into thin half-rings and sauté with a little oil over medium heat, avoiding browning. Adjust the temperature and cook for a few minutes, until the onions are translucent.
- Remove the peel from the tomatoes, as usual (pour boiling water for this for a minute). Finely chop the peeled tomatoes and add to the onion. Continue cooking until the tomato juice has evaporated.
Add tomato paste (just a little – a teaspoon). At this stage I try, and if the tomatoes give a little acidity, I add a little sugar. - Let’s assume that the broth is ready. Now the meat can be removed, and the broth can be carefully filtered.
Now you can add the tomato and onion stir-fry to the broth - The next stage is the laying of meat products.
- You can cut the smoked meats as you like, but usually, they are straws.
- In my case, the meat consisted of boiled-smoked brisket, “hunting-mini” sausages and ribs.
- When the beef brisket has cooled, cut it as well and return it to the broth along with the cartilage.
- Now it’s the turn of the cucumbers. Cut them in the same way, into strips.
- At the final stage, you can add a couple of circles of pitted lemon and zest. And a couple of spoons of mushrooms. I love mushrooms, so I put them on a spoon or two more.
- Almost all. Now everyone adjusts the salt/sugar hodgepodge for himself.
And then, despite the desire and appetite, you need to let the hodgepodge brew. - As it is infused, everyone adds whatever their heart desires to their plate: another circle of lemon, olives and olives, capers, sour cream. Chopped greens, after all.
- In this form (here, however, without chicken thighs) I cook and love hodgepodge. Well, then … it’s up to you to decide.
Enjoy your meal!
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