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  • Bacon 75 g
  • Onion 2 PCs.
  • Ham 50 g
  • Salami 50 g
  • Cooked sausage 100 g
  • Red pepper 2 PCs.
  • Carrot 1 no. (small)
  • Pickled cucumbers-4 pieces
  • Tomato paste 50 g
  • The pepper paste 30 g
  • Pickle cucumber 0,25 l
  • Sauerkraut (or fresh, optional) 1 handful
  • Broth 1 l
  • Lemon 1 PCs.
  • 1 clove garlic
  • Bay leaf 1 PC.
  • Gherkins 100 g
  • Sour cream for filing
  • Salt to taste
  • Pepper to taste
  • Marjoram to taste
  • Leeks 1 PC.
  • Greens-to taste
  • Oil for frying
  • Inventory:

    pan, knife, Board


    Step 1: chop the ingredients.

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    Bacon cut into cubes, other meat products will macrosite strips.
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    Cucumbers and carrots cut into slices, finely chop the peppers and the onions. Slice the greens. Shred the cabbage.

    Step 2: prepare zazharku.

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    Melt the butter on the bottom.
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    Send the onions and carrots, fry until soft, stirring frequently. Add bacon and sausage, fry until Golden brown.
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    Add peppers, cabbage, cucumbers and tomato paste and pepper paste. Stir well and cook until the pasta is not going to be dark.

    Step 3: add the broth.

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    Pour in the broth and cucumber pickle, add the spices and salt. Mix well, taste enough salt (keep in mind that the next day, the bag becomes more salty, its insufficient salting better than to oversalt).
    Bring to boil and simmer 20 minutes on low heat.

    Step 4: serve a real hodgepodge.

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    Serve soup hot and garnish with herbs, sour cream and a slice of lemon.
    Bon appetit!


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