Many people know that solyanka can be considered a win-win dish: almost everyone likes it.
The secret is simple: the taste of the soup is unique and it is impossible to confuse solyanka with another dish.
However, in this case, the expert of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova, advises not to forget about several secrets.
What are the 8 main rules of an exemplary solyanka?
Enter smoked meats correctly
Many people like to add smoked meats to their soup. This gives it a special aroma and taste. But don't forget that the dish can turn out too fatty.
Therefore, smoked foods should be fried first.
Type of broth
The set of components will depend on this. If you have chosen the mushroom option, then you should also introduce the pickled product. The composition of the fish solyanka should include different types of product.
But with meat broth it’s even simpler: the variety of types of meat will determine the shades of taste.
Breez
If you have chosen meat broth as a base, you can safely prepare it in advance and, if necessary, proceed directly to cooking.
Green onions
This is a very important component of solyanka, but it is better not to add it to the pot. It is best to add greens when serving without losing taste and aroma.
Add lemons correctly
This is also an important component of solyanka, but it is worth understanding that they should be introduced correctly. It is best to send them to the plate together with onions.
Capers
This ingredient is often added to solyanka by professional chefs, using also a small amount of the marinade itself. The taste of the dish will instantly be transformed.
Do you need salt?
Many housewives ask this question without knowing the correct answer. As it turns out, there is no need to add salt. Otherwise, the soup will be oversalted.
Bay leaf
This rule is worth remembering when preparing any soups: the bay leaf should be removed from the pan.
Previously we talked about how to make a salad with Chinese cabbage and eggs .
Expert: Julia Arkhipova
