Very hearty Solyanka, on the original recipe of the Moscow restaurants in the second half of the 19th century.


  • Beef

    1.5 kg

  • Pork ribs

    0.5 kg

  • Sausage

    3 piece

  • Sausage

  • Olives

  • Lemon

    1 piece

  • Onion

    3 piece

  • Cucumber

    3 piece

  • Pepper

    3 piece

  • Tomato

    3 piece

  • Butter

    15 g

  • Vegetable oil

    15 ml

  • Carnation

    5 piece

  • Black pepper

    9 piece

  • Bay leaf

    3 piece

  • Sour cream

    10 g


To start, select meat. For cooking soups need beef on sugar bone or sacrum. Chop it and fill with cold water to get rid of excess blood. After 30-40 minutes, drain off water. Re-washed meat fill with water and drop the onion with peel, to produce a clear and not cloudy broth. Cook to boiling at maximum power. When the broth is boiling, remove the formed foam. Diminish the power plate to 1/3.
After 1.5 hours of cooking, omit spices and salt, pork ribs.
Meanwhile, prepare the filling. To do this in a heated pan melt the butter, add the vegetable oil and passeruem under the cover of the chopped onion.
Attached to it finely chopped tomato from which you previously removed the skin (to do this, make a small incision in the skin and pour over boiling water, the skin is easily removed with a boning knife), pepper and pickles.
Add a little broth and 1/3 for power plate simmer for 5 minutes. Take out meat from broth, separate from bone, finely chop. Add chopped sausage and add to vegetables. Simmer for another 10 minutes.
The filtered broth into another pot through a sieve. Add the mixture of olives into the broth and proverjaem for 5 minutes. When serving season with sour cream and lemon.
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