Solyanochka a La
Slightly modified recipe from a German restaurant. I will not name, so as not to reveal the secret of this institution. The difference is that instead of pork meat and bacon I used smoked knuckle.


  • Meat

    250 g

  • Sausages

    1 piece

  • Sausage

    2 piece

  • Onion

    2 piece

  • Beans

    1 can

  • Cucumber

    2 piece

  • Tomato paste

    1 Tbsp

  • Butter

    50 g

  • Dark beer

    1 cup

  • Greens

  • Allspice

  • Bay leaf

  • Olives

    0.333 can

  • Carrots

    1 piece

  • Lemon

    0.5 piece


The recipe is for the pan 5 - 6. I did all the cooking in the cauldron with non-stick coating. Slice briskets, sausage and sausages arbitrarily cut and put on a small fire in a cauldron (a frying pan) without oil, the fat of the shank has melted.
Then add a piece of butter.
As all are browned, pour a glass of beer and some stew.
Meanwhile, cut onions, cucumbers and olives.
Carrots cut small cubes. I have cut the stems of dill and parsley.
Beer podymaetsja, lay the vegetables and saute, stirring regularly. Longer add the tomato and pickle. I took half a Cup of cucumber and half a Cup of olives. And, in General, the taste is not to overdo. Please note that we do not use salt.
Well, at the final step, put the beans out of the jar, add chopped lemon (by the way, you can do it after turning off the fire, but I fucking love sourer), pepper, Bay leaf and tormented on low heat for another 20 minutes. When serving, season with herbs and sour cream. Daz ist fantastish! :))
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