A rich meaty taste and a wide range of acids are the features that distinguish this Russian dish from other similar dishes.
Simple recipe and uncomplicated ingredients combine with richness and effectiveness of the result.
Restaurants have especially succeeded in preparing this simple dish. The list of products consists of:
boiled or fried meat ingredients – 300 g;
broth – 1-1.5 l;
pickled cucumbers – 4 pcs.;
onions - 2 onions;
tomato puree – 2 tablespoons;
oils – 3 tablespoons;
capers (optional) – 1 tablespoon;
olives – 1 tablespoon;
sour cream – 100 g;
lemon – ¼ fruit;
salts;
bay leaf – 1 pc.;
parsley and dill (to taste).
Preparation
1. Strain the broth and keep warm. Remove the meat. Chop the onion and fry until soft in oil, then add the tomato paste. Simmer the ingredients for 1 minute and pour in a ladle of broth. Simmer the mixture for another 5 minutes.
2. Cucumbers and meat ingredients are cut and placed in a saucepan along with onions, bay leaves and capers.
3. Next, add salt to the dish, pour in hot broth and cook for another 5-10 minutes.
4. The secret that will allow you to prepare a restaurant-quality solyanka is simple. When the dish is ready and the fire is turned off, do not remove the lid immediately, but let it sit for a while.
Then add sour cream, olives, peeled lemon slices, chopped parsley and dill.
