Homemade Meat Solyanka

Homemade meat solyanka is a wonderful dish in all respects! It doesn't limit your choice of ingredients, as the perfect soup recipe simply doesn't exist. Solyanka is simple in its essence, but extremely tasty. In addition, this soup is able to replace both the first and the second. Convenient and practical! It is interesting that for quite a long time the meat hodgepodge was prepared exclusively in taverns and restaurants, since it was considered an ideal snack with vodka. However, after the revolution, this soup began to be cooked at home, thanks to which it became just the same national property. So much so that many foreigners begin their acquaintance with Russian cuisine with a thick appetizing hodgepodge.

Ingredients

• capers - 1 tbsp l.
• sausages - 4 pcs.
• bulbs - 2 pcs.
• bay leaf
• boiled smoked sausage - 50 g
• medium pickled cucumbers - 4 pcs.
• flour - 1 tbsp. l.
• sprigs of dill and parsley - 3 pcs.
• salt, peppercorns - to taste
• beef on the bone - 450 g
• lemon - 1 pc.
• boiled-smoked brisket - 200 g
• carrots - 1 pc.
• butter - 1 tbsp. l.
• sour cream - 150 ml
• pitted olives - 10 pcs.
• tomato paste - 1 tbsp l.

Directions

1. Wash the meat for the hodgepodge, put in a saucepan, pour 3.5 liters of cold water and bring to a boil. Remove foam, add peeled carrots and one onion. Cook for 1.5-2 hours, until the meat is tender.
2. Peel the remaining onion and chop finely. Heat the butter in a frying pan and fry the onion, 6 minutes. Add flour and cook for 2 minutes. Add tomato paste and fry, stirring occasionally, for another 5 minutes.
3. Cut pickled cucumbers for homemade meat hodgepodge into small cubes. If the seeds in the fruits are too large, remove them with a teaspoon, and then chop the pulp.
4. Strain the hot broth for the meat hodgepodge through a fine sieve into a clean saucepan. Cut boiled meat, smoked meats and sausages into small cubes.
5. Bring the broth to a boil, add all the meat products, fried onions, cucumbers, capers, olives, black peppercorns and bay leaves. Cook for 8-10 minutes. At the end of cooking the hodgepodge, add salt to taste.
6. Rinse and grind greens. Cut the lemon into thin slices. Put herbs and lemon in a saucepan, warm up, 1-2 minutes. Remove from heat, let it brew, 20 minutes. Pour the solyanka into plates, serve with sour cream. You can sprinkle with fresh herbs.