Solyanka Mjasnaja – Meat Solyanka

Solyanka mjasnaja – meat solyanka

add the paradeis pulp and simmer for 5 to 8 minutes. Prepare a strong clear soup from the bones, take out the bones and in the boiling clear soup add the onion, finely chopped cucumber and olives, meat, capers and spices form, make the whole 5 to 10 min. Put the solyanka on the plate, add slices of lemon, parsley and smetana, or offer these things separately.

Soljanka must taste hearty, the pickling liquids of cucumbers and olives and freshly ground pepper form the soup a special zing.

Tip: Stock up on a range of high-quality spices – it pays off!

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