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Recipes Russian Cuisine (Kitchen)

Mixed Meat Solyanka

(Мясная сборная солянка, Myasnaya sbornaya solyanka)

Serves: 4

0.3 lb ham

0.3 lb smoked pork butt

0.3 lb smoked sausages

2 tablespoons capers

1 onion

1-2 tablespoons tomato paste

3-4 tablespoons vegetables (sunflower) oil

0.5 teaspoon salt

Green onions or fresh dill sprigs

A few bay leaves

Half a lemon

4 tablespoons sour cream

8 olives (black)


Slice the pork butt and ham into large cubes.

Cut the smoked sausages into circles.

Place all the meat into a baking sheet and cook in the preheated oven (400F) for 10-15 minutes.

Chop the onion into small cubes.
Sautee in the vegetable oil for 10 minutes, stirring periodically with a spatula.

Add the tomato paste.

Stir to mix with the onions and cook for 1 minute.

Pour 1 quart of water into a medium pot and bring to a boil.

Transfer the meat from the oven into the boiling water with a slotted spoon (to let the extra fat drain into the baking sheet). Add salt.

Add the onion-tomato paste mixture.

As soon as the soup boils again – add the capers.

Let the soup boil for 5 minutes and take off the stove.

Add finely chopped green onions (can be substituted with fresh dill sprigs) and a few bay leaves.

Cover and let stand for 10-15 minutes.

Serve in individual bowls.

Add a dollop of sour cream, 2 olives and 1-2 thin lemon slices to each serving.

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Added 18.02.2014

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