Recipe for Classical Solyanka - tasty, nutritious, useful!

Meat classic solyanka is one of the most popular first dishes, it differs with satiety and richness. The recipe for a classic saltwort is known not only in our country, this soup is popular all over the world. Anyone who has ever tried it - will never be indifferent to him.

Especially suitable is the hodgepodge in the cold season, as it warms well and restores strength. The recipe for the classic saltwort has two secrets: the first - to make the solyanka tastier, you need to use as many different types of meat as possible, and the second - a hodgepodge is always served with sour cream, olives and lemon.

Preparation of a classic saltwort begins with the preparation of the necessary ingredients. Solyanka can be of several types - meat, fish and mushroom. Solyanka meat classic includes the following set of products:

Beef 300-500 gr (better on the bone)
Water 3 liters
Assorted meat not less than 5 titles of 50 g each component
Potatoes 3 pieces (preferably red, unfertilized)
Carrots 1 piece (preferably flat)
Parsley (root) 1 piece
Onion 2 pieces
Cucumbers of medium size, salted or marinated 2 pieces (preferably without seeds)
Tomato paste 3 tablespoons
Pickled cucumber 2 cups
Butter 50 g (can be olive, corn or sunflower)
Salt, pepper (black, can be white) to taste
Bay leaf bright green 2 pieces
Cardamom and sweet pepper for 2-3 grains
Lemon with thin skin
Black marinated olives 1 jar
Capers (if any)
Greenery
Spoon of flour

Preparation of a classic saltwort should be started with broth. For its preparation, beef meat or bones are washed, placed in a pan with cold necessarily water and put on fire.

When the future soup boils, the foam is removed from the broth and the fire is reduced. If you missed the moment of removing the foam, do not get discouraged, add a little cold water and the foam will rise again. Salt, sweet pepper and cardamom are added twenty minutes before meat is ready.

If desired, you can add parsley root to the broth. While the broth is being cooked , the meat assortment is cut into cubes. From the sausage is good for tea or doctor, sausage. In the hodgepodge add a loin, boiled pork, balyk, can beef kidneys - in this case sausage is not used, otherwise it will be too thick.

In order to make the soup more rich and aromatic, there is one condition that must be fulfilled: the recipe for a classic saltcup must include smoked products, at least one ingredient. It is best to use a pork bar or a thick half-smoked sausage. And that the broth turned out clean and transparent, it must be filtered, after removing from it meat, bones and vegetables and again put on fire.

While the broth boils, wash and peel the potatoes, cut into small pieces and throw them into the boiling broth. Then, peel and chop onions, carrots and cucumbers. Cucumbers and carrots can be cut into strips, and onions - rings or half rings.

While the potatoes are brewed, the onions are let in butter until golden, after which add the carrots, and in the end - a spoonful of flour. When the carrots are ready - add to the boiling broth. Next, fry cucumbers, then pour into a skillet of a spoon two or three broths, add the tomato paste and stew for 5-7 minutes under the lid, and also add to the broth.

Now you can add meat assortment and cut into pieces of beef, olives, capers and pickle. One part of the olives should be cut into rings, and the other - add whole. At the end of cooking, squeeze half a lemon into a saucepan, salt, add a leaf of laurel and ground pepper. Solyanka meat classic is almost ready, it only takes 5-10 minutes to cook.

After the solyanka is cooked, it is necessary to let it brew for 10 minutes, then the taste will be richer. Before serving, a spoon of sour cream, a slice of lemon, and - for beauty and aroma - greens are added to each plate. You can decorate the hodgepodge with circles of olives. The recipe for a classic saltwort with small variations is found in almost all eastern, as well as European cuisines. If you've never cooked this wonderful soup before, then definitely try it, you'll like it!