Solyanka (russ.: солянка) – a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In Russian Solyanka means “salty”, derived from the word соль – [sol] (salt).
|2 litres (=8 cups)||rich meat- or bones stock|
|500 g (=1.1 lb)||different sorts of meat (smoked pork chops, gammon, sausages, cooked meat from the stock, chicken)|
|100 ml (=1/2 cup)||brine|
|2 tbsp||tomato paste|
|oil or butter|
|fresh herbs (dill, parsley)|
Solyanka – step by step
Make meat stock (as for borsch), strip meat off bones and chop it in fine pieces.
- Solyanka tastes very good with capers and black olives. Add shortly before serving to your taste.
- Solyanka is often made with mushrooms. Stir 100 g salted or pickled mushrooms together with onions and cucumbers and cook with other ingredients.
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