Description
Very hearty and very delicious dish. Abkhazian Solyanka is very different from Russian or Ukrainian soup. She is prepared exclusively for beef and something like the Russian goulash. Though it is much sharper. Serve this soup alone, with a large number of greens and black bread.
Ingredients
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Beef
700 g
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Broth
350 ml
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Onion
2 piece
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Pickled cucumber
4 piece
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Tomato
3 piece
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Vegetable oil
4 Tbsp
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Bay leaf
2 piece
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Allspice
5 piece
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Red sweet pepper
1.5 tsp
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Adjika
1.5 tsp
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Chili
1 tsp
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Garlic
5 tooth
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Cilantro
0.5 coup
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Salt
Cooking
Onions cut by cubes, and the meat clean and cut medium-sized pieces...
The pan (or cauldron) to carefully heat the vegetable oil and fry the onions until light brown colour...
Send to the onions to the meat and fry until light brown...
Pour 200 CC of broth, reduce heat, cover and simmer 1 hour and 20...30 minutes. If necessary - the soup must be added. It took me a 350 ml...
Still want to say for the tomatoes: in the recipes that I read offered and tomatoes and tomato juice, and pasta. Pasta didn't cook. If you are preparing a juice (homemade) - pour it into the dry pan and a little viparita liquid. If the tomatoes where you want to locate them, kill the blender and also evaporate the liquid, but it will take a bit longer.
Into the pot with the meat pour the evaporated juice, add cucumbers, cut medium dice. Mix...
Add Bay leaf and pepper. Simmer for another 15 minutes...
Mix spices...
The pot will send salt, finely chopped garlic and spices (pre-remove pepper and Bay leaf). Mix. Stand a couple of minutes and turn off heat. Sprinkle chopped coriander leaves and give the infusion for about 15 minutes...20. Under the hood, of course...
Get this here dish! Bon Appetit!!! PS - and again I go back to cooking in a clay pot. Of course, this recipe is mainly for cooking in the cauldron. Nooo! It is unique, original and a pleasure to cook and serve it in a clay pan - You even can not imagine!!!
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