Solyanka - this is not a dish in which you should look for a gentle combination of tastes. This nourishing rich, spicy and slightly sour soup is an ideal dish for a nutritious menu in the cold season.
The classic basis for the salted salad is smoked meat, so we will focus on the recipes of the dish with their use.
How to cook horseradish with smoked meat?
The basic recipe for cooking a salted salad with smoked meat should be for every mistress, from that we write down ...
Ingredients:
- beef bones - 1 kg;
- smoked bacon - 300 g;
- smoked sausage - 200 g;
- dairy sausages - 200 g;
- pickled cucumbers - 150 g;
- tomato paste - 2 tbsp. spoons;
- lemon - 1 piece;
- carrots - 1 piece;
- onions - 1 pc .;
- salt, pepper - to taste.
Preparation
Beef bones are laid out in a pan and baked at 180 degrees for 1 hour. This method will make the broth more flavorful and off-shoot smoked other ingredients. Baked bones are placed in a deep pan and poured with water. There we also send the cleaned bulb and carrots. Cook the broth 1,5-2 hours, periodically removing the foam.
Smoked bacon , sausage and sausages cut into strips and fry in a pan to open their smoked taste. Add to the fried ingredients sliced pickles and tomato paste, keep on fire for another 3-5 minutes.
Ready broth filter through cheesecloth and add it to meat sauce with cucumbers. Season the saltwort with salt, pepper and lemon juice, if required. Let the soup cook on a small fire for 30 minutes, after which we leave to brew for the same amount of time.
Solyanka with smoked meat is ready, we serve a dish with sour cream and a slice of lemon.
Assorted hodgepodge with smoked meat
The team hodgepodge can include absolutely any meat components (for that it, actually, and the national team). In our recipe, the basis for the saltwort is beef, carbonate, cold boiled pork and hunting sausages.
Ingredients:
- beef brisket on the bone - 500 g;
- carbonate - 150 g;
- cold-boiled pork - 150 g;
- hunting sausages - 150 g;
- pickled cucumbers - 100 g;
- onions - 1 pc .;
- carrots - 1 piece;
- bay leaves - 2 pcs .;
- capers - 1 tbsp. a spoon;
- olives - to taste;
- lemon - 1 piece;
- tomato paste - 4 tbsp. spoons;
- greens - to taste;
- salt, pepper - to taste.
Preparation
Beef brisket is washed and pawned in a pan along with onions and carrots. Fill the contents of the pan with water and cook the broth for 1.5 hours, without forgetting to remove the formed foam.
While broth is brewed, we will be engaged in meat components, in fact how to prepare a hodgepodge with smoked products without smoked? Cold boiled pork, carb and hunting sausages are cut randomly and fried in vegetable oil until golden brown. Add the sliced cucumber, capers and tomato paste to the frying pan. For a greater aroma and a peculiar sourness, a glass of cucumber brine can be added to such a "dressing". Season the contents of the pan with salt and pepper to taste.
Now back to the broth, it must be filtered through gauze, and from the boiled beef brisket to separate the meat. Return the broth to the plate and look at its turbidity, if it turned out not sufficiently transparent, then whip the egg white into the foam and pour it into the solyanka, wait until the protein coagulates, and then strain the broth again through 2-3 layers of gauze. Now in the clear soup we add smoked meat with tomato paste, carefully mix everything and season it to taste, if necessary. Cook the hodgepodge on a small fire for half an hour, then leave to stand. We serve a meat solyanka with smoked meats and olives in the company of sour cream and lemon slices.