Meat Solyanka

Prepare the meat and make a beef broth with it. Cut the onions into small pieces, roast them in fat until golden and stew them together with the paradeis pulp until soft, adding a little bit of beef broth.

Peel the pickled cucumbers, cut them in half and slice them. The cooked or roasted meat products such as ham, roast, boiled meat, sausages, kidneys, tongue are cut into thin slices or small pieces, put into the saucepan with the prepared onions, add salt, gherkins, capers and bay leaf seasoning.

Fill with clear soup and cook for 5 to 10 min at low temperature. You can add sliced tomatoes. When the solyanka is served, pour a little sour cream on the plate and garnish with peeled and cored lemon pieces, finely weighed dill or parsley.

Sprinkle with parsley (dried herbs can be used as well). Serve with crème fraîche, about 1 teaspoonful per plate.

Serve with fluit with herb butter. For this purpose, cut the fluit in a section of about 3 cm deep, put a slice of herb butter about 1 cm thick in each cut. Bake in the oven at 180 degrees until the herb butter has melted and serve warm with the solyanka.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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