Solyanka mixed meat with potatoes
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Solyanka is one of the most favorite first dishes in our family. I usually cook it exactly according to this recipe, using both fresh meat and smoked cuts.
I also always add potatoes to the hodgepodge, having first boiled them well in the meat broth. We love solyanka with a pronounced sweet and sour taste, but all tastes are regulated by preference.
To prepare a hodgepodge of meat and potatoes, we need the following products.
Ингредиенты
Beef - 250 g
Semi-smoked ham - 80 g
Smoked beef - 80 g
Meatloaf - 80 g
Pickled cucumbers - 3 pcs.
Potatoes - 1 pc.
Carrots - 1 pc.
Onions - 2 pcs.
Tomato paste - 1 tbsp.
Vegetable oil - 2 tbsp.
Bay leaf - 1 pc.
Salt - to taste
Sugar - 1 tsp.
Greenery
Lemon, olives and sour cream - for serving
Рецепт
1. First of all, you need to boil the meat. To do this, pour cold water over the pieces of meat, add a clean, washed onion in the peel. Bring everything to a boil, skim off the foam, lightly add salt and cook for 30-40 minutes, until the meat is easily pierced with a fork. Then discard the onion.
2. Meanwhile, cut all smoked meats into small strips. There may be boiled sausage and sausages here.
3. Fry the sliced meats in vegetable oil. I like it fried until crusty. For frying, I like to use a non-stick ladle; it has high sides, and nothing splashes on the stove.
4. While the slices are being fried, the broth is boiling, cut the potatoes into small cubes and the carrots into strips. Dip the vegetables into the broth after simmering for 30 minutes. You need to try to boil the potatoes in the broth so that when adding acid they do not become glassy.
5. Add finely chopped onions to the fried slices. Fry everything together until the onion is transparent.
6. It’s better to take medium-sized pickles; I had small ones, but barrel ones. They are preferable to pickled ones. Firstly, such cucumbers are much more sour, which is what we need, and secondly, they tend to become soft when cooked, which cannot be said about pickled ones containing vinegar. Remove the boiled meat from the broth and cut into small strips in the same way as cucumbers. Place all this in a ladle for frying meat.
7. Add tomato paste, sugar and half a glass of water so that the paste is well dissolved. Leave everything to simmer for 10 minutes.
8. Then send the entire roast into the broth where the meat, potatoes and carrots were cooked. Stir well, adding salt if necessary. Since the taste of the hodgepodge depends on the taste of the cucumbers, this taste needs to be adjusted during cooking while the pan is on the stove. Add whatever is missing - salt, sugar or sourness. If there is not enough acid for me, then I add a pinch of citric acid or lemon juice. Add a bay leaf and boil everything together for 10-15 minutes.
9. Once you are satisfied with the taste, the hodgepodge is ready.
10. It is usually customary to serve mixed meat hodgepodge with potatoes with olives, a lemon wedge and sour cream. I prefer it without sour cream and with herbs.
11. Bon appetit!