Lemon-Infused Solyanka Soup

Rich meat soup with incredible taste! Solyanka with lemon is an incredibly appetizing first dish that will leave few people indifferent! Lemon perfectly emphasizes the taste of smoked meats, but makes the soup uniquely tasty. Try it too!
cook time: 2h
Liam Carson
Lemon-Infused Solyanka Soup

Nutrition Facts (per serving)

73
Calories
4g
Fat
2g
Carbs
5g
Protein

Ingredients (10 portions)

Bouillon:

Water 3 l
Beef 400 g
Onion 1 pc
Carrot 1 pc
Allspice 5 pc
Salt 1 tbsp

Roasting:

Salted cucumbers 3 pc
Tomato paste 3 tbsp
Brine 3 tbsp

Innings:

Lemons 1 pc
Olives 20 pc

Soup:

Boiled sausage 250 g
Smoked sausage 300 g
Pork 300 g
Potato 3 pc
Bay leaf 1 pc

Recipe instructions

Step 1

Step 1
How to cook hodgepodge with olives and lemon? First, prepare the necessary ingredients for the broth. Rinse the beef under running water. Peel the onion and rinse. Wash and peel the carrots.

Step 2

Step 2
Place beef, whole onion, roughly chopped carrots, bay leaf, allspice and salt in a large saucepan. Pour in 3 liters of water. Bring the contents of the pan to a boil and simmer over low heat for about 1.5 hours.

Step 3

Step 3
Strain the finished broth through a sieve, gauze or cotton cloth. This way it will turn out transparent and beautiful. Return the broth to the heat.

Step 4

Step 4
Separate the meat from the bone and cut into pieces.

Step 5

Step 5
Prepare the necessary ingredients for frying and soup.

Step 6

Step 6
Wash the potatoes, peel and cut into medium cubes.

Step 7

Step 7
Place potatoes in broth.

Step 8

Step 8
Cut the smoked meat into small pieces.

Step 9

Step 9
Cut the pickled cucumbers into small pieces.

Step 10

Step 10
Place the cucumbers in a heated frying pan and simmer in a small amount of brine until soft.

Step 11

Step 11
Add tomato paste and simmer for about 2 minutes more.

Step 12

Step 12
While the cucumbers are stewing, add meat and smoked meats to the broth.

Step 13

Step 13
Place the stewed cucumbers in a saucepan with hodgepodge. You can pour in a little cucumber brine. Cook the hodgepodge over low heat for about 10 more minutes, then remove the pan from the heat.

Step 14

Step 14
Let the hodgepodge brew under the lid for about 15 minutes and pour the soup into bowls.

Step 15

Step 15
Prepare the ingredients for the dressing.

Step 16

Step 16
Add a slice of lemon and a few olives to each plate. Serve the hodgepodge to the table. Bon appetit!

Additional rubrics

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