Do you want to taste real solyanka in Belarusian? It is not difficult to cook it at all. The main difference from other recipes is that the meat is pre-beaten and fried until golden brown. Thanks to this, the hodgepodge turns out very tasty and fragrant!
Ingredients
- Pork (pulp) – 300 g
- Sausages - 200 g
- Cucumbers (salty) – 4 pieces
- Tomatoes - 2 pieces
- Onion - 1 piece
- Vegetable oil - 40 ml
- Tomato paste - 3 art.l.
- Bay leaf - 1 piece
- Allspice - 2 peas
- Ground black pepper - to taste
- Salt - to taste
- Meat broth - 2,5 l
- Olives (without a bone) – 100 g
- Lemon - half
- Dill - 3 twigs
- Sour cream - 100 g
Step-by-step cooking recipe
Chop pork, lightly chop and fry on both sides until golden brown.
Add the fried meat to boiling water and cook for 30 minutes.
Chop the peeled onions, tomatoes, sausages and pickles.
In a preheated frying pan with oil, fry the onion until golden brown.
Add bell peppers, sausages and tomatoes. Cook for 5-7 minutes, stirring constantly.
Add tomato paste, 200 ml of hot broth, bay leaf and crushed allspice peas. Simmer for 5 minutes.
Pour tomato roast and pickles into a saucepan with pork. Boil the hodgepodge for another 10 minutes.
Add salt, turn off and leave under the lid for 15 minutes. When serving, add olives, sour cream, a slice of lemon and dill to the plate.
