The most delicious solyanka soup for a hearty lunch: 2 options

Solyanka is a tasty, thick, rich soup that is very easy to prepare. It would seem that you just need to take everything in the fridge and combine it correctly. However, it is very important to cook the broth properly, as well as make a good tomato dressing with garlic to make the dish truly delicious.

The FoodOboz editorial team has prepared 2 recipes for solyanka for a hearty lunch that will definitely turn out to be successful and flavorful.

1. With smoked meat

Ingredients:

• any meat - 450 g
• ham, sausage - 300 g
• lemon - 1 pc
• garlic - 2-4 cloves
• onions - 2 pcs
• pickled cucumbers - 2-4 pcs
• olives - 10 pcs
• any greens - 1 bunch
• tomato paste - 1 tbsp
• sour cream - 2-3 tbsp
• salt, pepper - to taste
• bay leaf - 1-2 pcs

Method of preparation:

1. Wash the meat, cut into medium pieces, put in a saucepan, cover with water, add a whole onion, and cook until boiling.
2. When the meat is ready, chop the ham and sausage and add to the pot. Stir.
3. Chop pickles and olives, add to the broth, and bring to a boil.
4. Chop the onion with the garlic and fry in vegetable oil, add the tomato paste, salt, pepper and simmer for about 10 minutes.
5. Add the cooked sautéed onions to the broth, stir and cook for another 5-10 minutes.

Let the dish stand, and add sour cream and lemon to the plates before serving.

2. With capers

Ingredients:

• veal - 300 g
• smoked sausages - 100 g
• salami - 100 g
• onions - 3 pcs
• olives - 10 pcs
• lemon - 1 pc.
• capers - 50 g
• cilantro, dill, parsley - 30 g each
• tomato paste - 200 g
• salt, pepper - to taste

Method of preparation:

1. Wash the meat and cut it into medium-sized pieces. Cover with water and put on the fire.
2. Cut the olives in half and add to the meat.
3. Boil the broth until the meat is cooked through.
4. Wash the lemon, squeeze the juice out of one half and chop the other. Add the juice to the broth.
5. Cut the onion into rings, cut the sausages and salami into small cubes, fry everything until golden brown, and add the tomato paste and chopped capers.
6. When ready, add everythin to the broth, season with salt and pepper, bring to a boil, and then cook for another 10 minutes.
7. Add chopped herbs at the very end.

The dish is best eaten hot. Add lemon slices before serving.