Meat solyanka - thick and flavorful soup

Шаг 1

Rinse the meat with cold water, place it in a large pot, add 2.5–3 liters of cold water, and bring to a boil over high heat. When foam starts to appear on the surface, reduce the heat so the broth simmers gently and skim off the foam until it no longer forms.

Шаг 2

After 30 minutes of cooking, add onion, carrot, celery, pepper, and bay leaf. Cook for another 30–40 minutes until the vegetables are soft, then remove and discard them. When the meat is done (cooking time depends on quality), remove it from the broth, separate from the bones, cut into 1.5–2 cm pieces, and return to the pot.

Шаг 3

While the broth is cooking, slice the onion into half-rings and sauté in a little oil until translucent.

Шаг 4

Cut the pickles into small pieces. If you have leftover brine (not marinade!), don’t discard it — it can be used later for the soup. Add the pickles to the onion, stir, and simmer over low heat for about 15 minutes.

Шаг 5

Add tomato purée or finely chopped ripe tomatoes. Cook for another 10 minutes on low heat, stirring occasionally. This mixture is called "brez" — a special dressing for solyanka. It can be prepared in advance and stored in the fridge. Now add the brez to the broth.

Шаг 6

Dice the sausage and other meats into small cubes and add them to the soup. Continue simmering over low heat.

Шаг 7

Add capers (1–2 tbsp) and olives to the broth. Taste and add salt if needed. You can also add some pickle brine.

Шаг 8

Let the finished solyanka sit for at least 30 minutes, covered. Serve hot with a slice of lemon and finely chopped fresh parsley in each bowl.