Solyanka with potatoes

soups 596 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
Solyanka with potatoes
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 3 hours
  • Calories: -
  • Difficulty: Easy
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Slices of vegetables make the soup more satisfying and thicker and slightly soften the spicy taste of smoked meats and pickles.

Ingredients

Directions

  1. Pour the beef with cold water, bring to a boil, remove the foam. Boil the broth for 2-3 hours.
  2. Remove the husk from the onion and cut into small cubes. Peel the carrots and divide into thin slices or grate on a coarse grater.
  3. Cut the cucumbers into small cubes. Peel and chop the garlic. Heat half the vegetable oil in a skillet.
  4. Fry the onions for 2-3 minutes. Add carrots, stir and cook for 3-4 minutes more.
  5. Add garlic, cucumbers and tomato paste to vegetables, stir and sauté for 3-4 minutes.
  6. Pour brine and 50 ml of broth into frying, stir and simmer for 10-15 minutes.
  7. Strain the finished broth. Cool the beef a little. Separate the meat from the bones and chop finely.
  8. Peel the potatoes, divide into small cubes and add to the boiling broth along with the meat. Cook for 10-15 minutes.
  9. Cut sausages, sausage and chicken into small pieces, olives into slices.
  10. Heat the other half of the oil in a skillet. Fry smoked meats until golden brown for 3-4 minutes.
  11. When the potatoes are tender, add bay leaves, stews, smoked meats and olives to the pot.
  12. Bring the soup to a boil and cook for 10-15 minutes. Add salt and pepper to taste.
  13. Cut the citrus into thin slices. Chop the parsley and dill. Pour the prepared soup into bowls, add lemon and herbs.

Solyanka with potatoes



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 3 hours
  • Calories: -
  • Difficulty: Easy

Slices of vegetables make the soup more satisfying and thicker and slightly soften the spicy taste of smoked meats and pickles.

Ingredients

Directions

  1. Pour the beef with cold water, bring to a boil, remove the foam. Boil the broth for 2-3 hours.
  2. Remove the husk from the onion and cut into small cubes. Peel the carrots and divide into thin slices or grate on a coarse grater.
  3. Cut the cucumbers into small cubes. Peel and chop the garlic. Heat half the vegetable oil in a skillet.
  4. Fry the onions for 2-3 minutes. Add carrots, stir and cook for 3-4 minutes more.
  5. Add garlic, cucumbers and tomato paste to vegetables, stir and sauté for 3-4 minutes.
  6. Pour brine and 50 ml of broth into frying, stir and simmer for 10-15 minutes.
  7. Strain the finished broth. Cool the beef a little. Separate the meat from the bones and chop finely.
  8. Peel the potatoes, divide into small cubes and add to the boiling broth along with the meat. Cook for 10-15 minutes.
  9. Cut sausages, sausage and chicken into small pieces, olives into slices.
  10. Heat the other half of the oil in a skillet. Fry smoked meats until golden brown for 3-4 minutes.
  11. When the potatoes are tender, add bay leaves, stews, smoked meats and olives to the pot.
  12. Bring the soup to a boil and cook for 10-15 minutes. Add salt and pepper to taste.
  13. Cut the citrus into thin slices. Chop the parsley and dill. Pour the prepared soup into bowls, add lemon and herbs.

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