Recipe: Rostov Solyanka step by step with pictures | Handy.Recipes

Rostov Solyanka

Cooked Rostov Solyanka

Time to cook: 40 minutes

Total Servings: 6

Nutritional Value

Solyanka... When I was little I thought it was a holiday dish. I guess that's how it was in the U.S.S.R. Then I grew up and started learning about recipes and I realized that it's not that complicated. For a while, hodgepodge became a "soup-utilizer" for me. I learned this recipe when I lived in the South of our country, in the Rostov region. There it is cooked on the 2nd wedding day. And we will make it for every day!

Author of the recipe

Ingredients for Rostov "Solyanka":


  • Chicken thigh - 1 pc
  • Chicken fillet (Fillet can be substituted for half a chicken, or two thighs without skin.) - 150 g
  • Sausage (Cracow (or other smoked)) - 150 g
  • Chicken stomachs - 70 g
  • Potatoes (Medium) - 2 pcs
  • Onions (Medium) - 2 pcs
  • Garlic (To taste) - 2 clove
  • Black olives (To taste) - 50 g
  • Tomato paste - 5 tablespoon
  • Greens (To taste (I have dill))
  • Lemon
  • Salt (To taste)
  • Black pepper (To taste)
  • Bay Leaf - 2 pcs
  • Allspice (To taste) - 5 units
  • Broth - 2 l
  • Pickled cucumber (0,5 (do not pour the brine)) - 1 jar.

How to cook "Rostov Solyanka" step by step with photos


Utilizer Soup... I can't get rid of it. Everything I needed was in the fridge.

I had a ready broth. If you do not have, let's make it from the thighs. Note that the fillet is not necessary, you can cook from any part of the chicken. Once the broth boiled, put the potatoes, cut into cubes (1.5 cm). Sausage is a must. And the most important thing is that it's smoked. I have Krakowska, half a ring. Cut into 0.5 cm cubes. Dice onions too.

Grate cucumbers on a coarse grater, do not pour out the brine! In a dry (!) pan fry the sausage for 3-5 minutes. If you cook it with filet, add it to the pan (it has 1 cm cubes). Mix and add onion (also 0,5 cm cube), garlic (finely chopped). Fry onion and garlic (chop them finely). Add grated cucumbers and stew (5 minutes). Add tomato paste and a couple of spoons of broth.

Boil the taggartons in a separate container. Wash them first and boil for 10 minutes after boiling. Drain and rinse. Cut into julienne strips.

Add the bellies to the roast. Braise for two minutes. Help, I told you not to pour out the brine from the cucumbers? Its time has come, pour the strained brine into the broth, let it boil, remove the foam. Let's move the bouillon into the broth, stir it. Reduce the heat to medium (a little less), cook all together for 10 minutes.

Cut olives in rings, cut 4 lemon rings 0,5 cm wide. By the way, it does not hurt to scald the lemon with boiling water. Cut lemon wedges into 4 slices. Put the lemon, olives, bay, and peppercorns. Wait for it to boil. Reduce heat to low, put lid on. Cook for 10-15 minutes. Add greens, taste for salt.

Ideally, the hodgepodge should rest overnight... I can not do so, hungry husband demands a sacrifice. If we are able to leave it all the same, we take the lemon out of the hodgepodge once it has cooled down. Bon appetit!

Nutritional Value:

Whole Dish:
Calories
2467.6 Calories
Protein
270.4 g
Fat
100.4 g
Carbohydrates
117.4 g
Per Serving:
Calories
411.3 Calories
Protein
45.1 g
Fat
16.7 g
Carbohydrates
19.6 g
100g:
Calories
72.8 Calories
Protein
8 g
Fat
3 g
Carbohydrates
3.5 g

Meat, Salt, Black Pepper, Garlic, Lemon, Sweet pepper, Potatoes, Greens, Sausage, Onions, Broth, Bay Leaf, Tomato Paste, Olives, Rich, Chicken Fillet, Pickled Cucumber, Chicken Intestines, Broths and Soups, Hot Soups

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