Servings: - 6 +
500 gr Breast chicken
2 Onion For broth and frying
1 Carrot
3 Potato
3 Sausage
200 gr Sausage smoked
Сapers Or gherkins
Oil olive For frying
5 tbsp. Paste tomato
Olives black Or olives, add to taste
Salt Add to taste
Pepper black ground Add to taste
Bay leaf Add to taste
1 bunch Dill
1 bunch Parsley
Lemon Add to taste
Traditional solyanka in chicken broth is a delicious slavic dish. It combines a rich palette of flavors. Here spice, sharpness and sourness are in harmony and form an integral composition. This soup does not threaten to stagnate in the refrigerator. Even teenagers do not refuse this dish. This is especially true for lovers of olives.
First of all, fill the cleanly washed meat with water and put the pan on the fire. While the broth boils, peel and cut the potatoes into cubes.
If the contents of the pan gurgle cheerfully, remove the foam, salt the broth, put the peeled onion in it and reduce the heat. And yourself proceed to the preparation of frying, for which cut the onion with carrots.
Send vegetables to a heated pan with olive oil.
While the onions and carrots are sautéing, chop the capers/gherkins and chop the olives and olives. Small fruits can not be cut, but thrown into the soup as a whole.
Add chopped capers, tomato sauce and a couple of tablespoons of brine in which there were olives to the browned onions with carrots. Sweat all this beauty in a pan for another 5-10 minutes.
When the broth is ready, remove the meat and strain the liquid. You may not do this, but thanks to this procedure, the broth will acquire absolute transparency and an even amber color. We put the strained broth on the fire again and send the potatoes into it. At this stage, it is appropriate to add bay leaf, pepper and other spices.
It's time to get into meat products. Cut into small cubes all those smoked and boiled delicacies that you managed to get, and do not forget to add the meat extracted from the broth to this company.
Send the vegetables fried in tomato and the meat cut into pieces into the broth, to the boiled potatoes.
Do not forget to chop the greens - this detail will give the hodgepodge flavor and color.
Add greens and olives with olives to the soup at the same time and turn off the heat two to three minutes after boiling.
Solyanka is ready. It remains only to put a slice of lemon in a bowl of soup and garnish with a pinch of fresh herbs.
Enjoy your meal!
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