Ukrainian solyanka, that is prepared in accordance with the classic traditional recipe of this country, is a delicious and flavored soup, which includes a variety of smoked products. At the same time we can not but mention that solyanka is considered to be both the first and the second.
The specialists are sure that the Ukrainian solyanka rarely gets the same taste. Why? – The explanation is quite simple. – You see, in many cases it is impossible to repeat the composition of all the ingredients.
At the first sight, it seems that the cooking of this dish is very troublesome activity, which is really expensive, as it takes a lot of various delicacies. However, in fact, this is not the case, especially if you prepare a homemade solyanka according to a classic recipe and take the products remaining after the feast.
Anyone who tries such a dish at least once, will always remember the original taste and flavor of Ukrainian solyanka, so tasty and delicious it is.
What products to take
- Pork – 500 g
- or calf kidneys – 2 pcs.
- Fat – 60-70 g
- Smoked sausage – 200 g
- Onion – 1-2 pcs.
- Garlic – 3 cloves
- Tomato paste – 2-3 tbsp.
- Pickled cucumbers – 3-4 pcs.
- Capers (optional) – 10-20 g
- Sour cream – to taste
- Lemon – to taste
- Ground red pepper – to taste
- Greens – to taste
- Salt – to your own taste
How to prepare this dish
Prepare the necessary products.
Meat should be washed, poured with cold water and put on fire. Remove the skim. After the meat boils, immediately reduce the heat.Cover, cook for about 1 hour.
(Beef kidneys are cleaned of films and grease and soaked in cold water for 2-3 hours. Put the kidney onto the fire, bring to a boil condition and change the water after half an hour of cooking, wash the beef kidneys thoroughly. Then cook until they are ready. As a rule, it takes about 1 hour.
Remove the meat (kidney) from the pan. Cut into slices.
Cut the fat into cubes. Sausage is cut into strips.
Onions are cleaned and washed. Cut into small cubes.
Cut the cucumbers into cubes.
Garlic should be peeled and cleaned. Grate on a fine grater or chop with the knife carefully.
Preheat the frying pan. Lay there the prepared fat. Fry stirring for 3-4 minutes.
Add the onions to the fat.
Fry all together for 3-4 minutes, stirring carefully.
Put half the meat, sausage, cucumber, tomato paste, and red pepper into the frying pan. Don’t forget to stir everything carefully again.
Add the garlic, stew for 3-5 minutes.
Put the roast in the broth and the second half of the meat. Salt to taste. Cook under the lid on the lowest heat for 5-7 minutes.
Wash the greens and finely chop it.
Into the ready-made Ukrainian solyanka put capers (if desired), slices of lemon, finely chopped greens of dill or parsley.
Ukrainian solyanka is ready. Serve with sour cream.