The team Salonka is known to everyone since childhood, because it is an incredibly satisfying and tasty dish is available even in winter. Classic Solinsky Recipe assumes the mandatory use of several types of meat, lemon, olives and roasters. Because of the abundance of original recipes on the Internet, it is already difficult to allocate the very classic grandmother's recipe, but in this article you will learn the basic principles of cooking homemade soup Solyanka and see the full course of action with clarifying details. Please take your loved ones and guests, having treated them with a rich dish of Russian cuisine.
What is needed for cooking home soyanka
You will need an impressive list of products, since Solyanka's saturation implies her density. Recommend this list:
- Smoked sausage or servelat 200 gr.
- Beef on bone 100 gr.
- Hunting sausages or other smoked meats 100 gr.
- One and a half liters of water.
- Two large bulbs.
- Tomato paste 2 tablespoons.
- Marinated cucumbers 2 large pieces.
- Olives without a bone or with filler at will.
- Sour cream.
- Half lemon.
Of course, you will need basic spices: pepper, salt, bay leaf, as well as vegetable oil for frying.
Please note that in Solyanka, as a rule, two types of smoked meat and only one is boiled. It is better to use boiled beef, and for smoked chicken sausages, servelats, pork ribs. It all depends on your taste and will not be a violation of the recipe.
Recipe home Solyanka
Cooking occurs in three stages, as with most soups: roasted roasted, bouquet of broth, assembling soup in a saucepan. Look at the detailed recipe below.
- First you need to put the beef on a strong fire. Close the saucepan with a lid so that the broth turns out to be welded and fragrant. At the same stage, it is better to add a bay leaf. Let beef boil while you are engaged in other products. The time of her cooking is 20-25 minutes.
- At this time, cut the fine onions, send it to a preheated frying pan in oil. The fire on the stove should be above average so that the bow is golden.
- As soon as the whole bow takes the desired color, add tomato paste to it, mix well. Continue to fry about seven minutes.
- At the same time, put all smoked meat from your arsenal straw. Try to do thin lines, as in Solyanka everything should be sliced \u200b\u200bthin straw.
- Get beef from the broth. Remove the foam from the surface so that the broth is not muddy.
- Beef separate from the bone and also chop in straw.
- Now get two cucumbers and cut them too.
- You need approximately half the banks of olives. They do not need to cut, it is better to put entirely.
- Now bring the broth from beef to a boil. Wait about five minutes and add to it a joine and tomato paste. Mix well.
- Send to smoked meat soup. After that, you need to give a soup to weld about ten minutes so that it is saturated with aroma.
- Only at the end add beef, olives, cucumber.
- After five minutes of cooking on medium heat, turn off the soup.
Lemon in Solyanka is placed when serving on the table, but it will not change his taste if you immediately approve half of the lemon in it with thin half rings.
Sour cream and greens at will.
This classic recipe has a pleasant meat fragrance, and taste combines saturated smoked and soft sourness from lemon and olives. If you put in soup are not olives, but olives, then the acid will increase. Try changing the recipe in your own way, and you will receive all the new gamuts of taste.
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