Solyanka with Capers

Meat 682 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Solyanka with Capers
  • Serves: 7 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Medium
Print

Solyanka is a dish in the preparation of which you can show maximum imagination by experimenting with ingredients. In Russian cuisine, it is traditionally prepared with pickles; capers are "borrowed" from European cuisine. But if you put both in a hodgepodge, it will be even tastier.

Ingredients

Directions

  1. Place beef and chicken in a large saucepan, add 3 liters of drinking water and bring to a boil. Reduce heat, remove foam, add onion, parsley and spices, cover and cook for 1.5 hours. Remove chicken and cook meat for 1 hour more. Strain the finished broth into a clean saucepan. Separate the beef and chicken from the bones and cut into small pieces.
  2. Chop the cabbage finely, put in a bowl and pour boiling water over it, leave for 10 minutes, then drain the water.
  3. Peel the onion, cut into quarters into rings and fry in olive oil in a pan, taking care not to discolor.
  4. Bring the broth to a boil, add the onion and cabbage, cook for 10-15 minutes, until the cabbage is soft. Boil the brine in a saucepan and pour into a saucepan with soup.
  5. Cut ham, tongue and sausage into small cubes, sausages - into slices, pickles - into cubes, pickled mushrooms - into small pieces. Add beef and chicken, cold cuts, cucumbers, mushrooms to the boiling soup. Cook for 5 minutes. and set aside the soup for 30 minutes. Taste, salt and pepper.
  6. Bring the hodgepodge to a boil, add the olives and capers. Cut off the peel of the lemon, cut into thin circles. Finely chop the dill. Pour soup into bowls, sprinkle with dill. Serve with lemon and sour cream.

Solyanka with Capers



  • Serves: 7 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Medium

Solyanka is a dish in the preparation of which you can show maximum imagination by experimenting with ingredients. In Russian cuisine, it is traditionally prepared with pickles; capers are "borrowed" from European cuisine. But if you put both in a hodgepodge, it will be even tastier.

Ingredients

Directions

  1. Place beef and chicken in a large saucepan, add 3 liters of drinking water and bring to a boil. Reduce heat, remove foam, add onion, parsley and spices, cover and cook for 1.5 hours. Remove chicken and cook meat for 1 hour more. Strain the finished broth into a clean saucepan. Separate the beef and chicken from the bones and cut into small pieces.
  2. Chop the cabbage finely, put in a bowl and pour boiling water over it, leave for 10 minutes, then drain the water.
  3. Peel the onion, cut into quarters into rings and fry in olive oil in a pan, taking care not to discolor.
  4. Bring the broth to a boil, add the onion and cabbage, cook for 10-15 minutes, until the cabbage is soft. Boil the brine in a saucepan and pour into a saucepan with soup.
  5. Cut ham, tongue and sausage into small cubes, sausages - into slices, pickles - into cubes, pickled mushrooms - into small pieces. Add beef and chicken, cold cuts, cucumbers, mushrooms to the boiling soup. Cook for 5 minutes. and set aside the soup for 30 minutes. Taste, salt and pepper.
  6. Bring the hodgepodge to a boil, add the olives and capers. Cut off the peel of the lemon, cut into thin circles. Finely chop the dill. Pour soup into bowls, sprinkle with dill. Serve with lemon and sour cream.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.