The assembled hodgepodge can not be called a budgetary dish. But it is so full and nutritious that it does not require supplementation with the second and third courses. Its royal taste, divine flavor and original serve allow it to occupy a place of honor in the restaurant menu and is very popular among consumers.
Meat picking ham - recipe with potatoes and sausage
Ingredients:
- sausage smoked - 250 g;
- smoked ribs - 320 g;
- beef on the bone - 480 g;
- sausages - 250 g;
- potato tubers - 3-4 pieces;
- carrots - 95 g;
- bulbs of medium size - 2 pcs .;
- pickled cucumbers - 3-4 pcs .;
- olives - 75 g;
- tomato paste - 95 g;
- vegetable refined oil - 70 ml;
- purified water - 3 liters;
- laurel leaves - 2 pieces;
- peas of sweet pepper - 3-5 pcs .;
- salt;
- ground black pepper;
For submission:
- olives;
- wedges of lemon;
- fresh greens of parsley and basil;
- sour cream.
Preparation
Smoked ribs and beef are washed well, we place them in a pot of purified water and put them on a stove. After boiling, collect the foam, lay one pre-cleaned bulb, screw the fire to a minimum and cook the broth for one and a half to two hours.
We extract the ribs with meat from the broth, remove the bones and cut the pulp with straws. Broth filter and return to it already sliced meat.
Smoked sausage shredded straws, and sausages mugs, browned in a frying pan with vegetable oil and also sent to a pan.
Grind straws or cubes of pre-peeled carrots and a second onion and pass on vegetable oil until soft. Then add the marinated cucumbers, tomato paste, pour in a little broth and let it sit under the lid for five minutes. In the meantime, get rid of the peel and cut into small cubes of potato tubers and put in a pan with broth along with a ready toast with tomato and cucumber.
We put the saucepan and the dish on the fire, throw the chopped olives, salt, pepper, sweet pea and laurel leaves to taste. We warm the solyanka to a boil and boil it on moderate fire for twenty-twenty-five minutes.
When serving in each plate, put on a slice or two lemons, a few olives, a spoonful of sour cream and fresh leaves of parsley and basil.
The classic recipe for the national team of solyanka
Ingredients:
- smoked products - 780 g;
- beef or veal - 480 g;
- carrots - 95 g;
- bulbs of medium size - 95 g;
- pickled cucumbers - 175 g;
- olives - 45 g;
- capers - 50 g;
- tomato paste - 95 g;
- olive oil - 95 ml;
- purified water - 3 liters;
- laurel leaves - 2-3 pieces;
- peas of sweet pepper - 2-3 pcs .;
- salt;
- ground black pepper;
For submission:
- olives;
- lemon;
- fresh greens;
- sour cream.
Preparation
Beef or veal boil to the full readiness in purified water, a little cold, cut into small cubes or straws and return to broth, which we put again on the fire. We throw the laurel leaves, peas of sweet pepper, bring to a boil and reduce the fire to a minimum.
Smoked meat, which can be smoked sausage or bacon, hunting sausages or sausages, as well as ham or
In the same frying pan, let the onion oil and the carrots be tenderly dipped in olive oil, add the finely chopped and pickled cucumbers and tomato paste and fry for another five minutes. We shift the contents of the frying pan into a bowl with a dish, throw capers, sliced olives, season it with salt, ground with black pepper and cook for seven minutes.
Finished solyanke let us brew for ten minutes, and serve, sour with sour cream, fresh herbs and putting in each plate on a slice of lemon and a few olives.