Meat solyanka

Ingredients for 12 servings:

• 1 kg pork
• 1 kg beef
• 1 kg smoked pork
• 1 jar of pickles
• 1 can sauerkraut
• 2 bell peppers, red and green
• 1 can of tomatoes, peeled
• 5 large onions
• 1 jar capers
• 2 cups sour cream
• 1 small chili pepper(s)
• 2 lemons, untreated
• 1 bay leaf
• 5 grains of allspice
• salt and pepper
• Paprika powder
• Clarified butter
• 1 tube(s) Tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

As a Soljanka fan, I have incorporated my ideas into the following recipe and it is always very well received.

We need a really large pot. Brown the meat, cut into small cubes (about 1.5-2 cm), together with the onions, also cut into small cubes, in hot clarified butter in batches. Add the chili pepper, cut into fine rings and deseeded. In the meantime, drain the cucumbers, reserving the pickle juice. Cut the cucumbers into thin slices. Wash, deseed, and chop the bell peppers. Once all the meat is browned, return everything to the pot and add the sauerkraut, bay leaf, and allspice. Season with salt and pepper. Simmer with the lid on for 10 minutes, then add the sliced ​​bell peppers and about 3 liters of water. When everything is boiling, add the pickle juice, the pickles, the roughly chopped tomatoes with their juice, and the tomato paste. Bring everything to a boil and simmer gently. After about 15 minutes, add the capers. Whisk 1 cup sour cream with 1/2 liter of water and add to the solyanka. Let it simmer over low heat until tender. Season to taste with salt, pepper, paprika, and lemon juice. Serve the solyanka in soup bowls or soup cups with a dollop of sour cream and a thin slice of lemon. This solyanka is perfect for preparing the day before a party and simply reheating the next day. It’s worth the effort!