Solyanka - very tasty, hearty and flavorful dish. Cook this soup can every woman, the main thing - to know a few secrets that we shared with you in this recipe. So, let's go to the kitchen and start cooking!
Preparation:
For halophytes well suited beef on the bone or smoked beef ribs, as they give saturated flavored broth. But you can use any other meat.
Fill the meat 3L. water, add one onion (whole, cut is not necessary), a few peas allspice and cook for about an hour. Five minutes until cooked add the bay leaf.
When our broth ready, remove the meat from it and filtered to not remain therein onions, peppers and bay leaf. After straining broth again put on the stove. By this time the meat has cooled slightly, cut it into pieces, remove the seeds and send back into the pan.
Next, cut into strips all that is in the refrigerator for meat - smoked and cooked sausage, sausage, ham, etc. and also throw in the soup. After that, in a frying pan lightly fry a finely chopped onion with 2 tablespoons of tomato paste and send in a saucepan.
On this same pan five minute simmer 2 pickles, sliced into thin strips, and the ladle broth. A couple of tablespoons of cucumber brine can also add to the soup. However, if you are not salted and pickled cucumbers, then it is better not to do.
To add to the taste of a saturated 5-7-bag olives, sliced into thin slices, and cook together for 5 minutes. Serve hodgepodge with a slice of lemon, herbs and sour cream.
Bon Appetit!
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