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Solyanka with smoked meats classic meat team
12 servings2 hours 20 min
Beef - 500 gr, Water - 3 l, Smoked ribs - 300 gr, Hunting sausages - 300 gr, Pickles - 300 gr, Tomatoes - 200 gr, Olives - 100 gr, Butter - 80 g, Onions - 2 pcs., Carrots - 1 pc., Lemons - 0.5 pcs., Capers - 2 tbsp., Tomato paste - 1 tbsp., Bay leaf - 2 pcs., Allspice - 5 pcs., Salt - to taste
How to cook a delicious team of meat solyanka with smoked meats? Very simple. You just need to follow the recipe. First, prepare the necessary ingredients according to the list. I have a beef shin, but you can take any other part on the bone. Hunting sausages can be replaced with regular smoked sausage. 
Put the washed beef on a bone, smoked pork ribs, peeled whole onion, olives and peppercorns into boiling water. Cook over a medium heat, removing the foam, 1 an hour. Adjust the amount of water to your liking. If you want a thicker soup, take about 2. 5 liters of water, taking into account that part will evaporate during cooking. 
While the stock is cooking, prepare the rest of the ingredients. Cut hunting sausages into circles. 
Cut the carrots into semicircles. If the diameter of the carrot is small, you can simply cut it into circles. 
Dice the cucumbers. If you have cornichons like mine, then you can cut them into circles. Pickles, if desired, can be replaced with pickled ones. 
Peel the second onion and cut into small cubes. 
Grate the tomatoes on a fine grater, cutting off the skin. can use canned cut tomatoes in your own juice. 
Remove pork ribs and beef from the stock. Separate the meat from the bones and cut into small pieces. Throw the bones away. 
Return the chopped meat to the stock and bring to the boil again over a medium heat. 
In a frying pan, heat a third of the butter and fry the carrots for 5-7 minutes. Then transfer it to a saucepan. 
Next, preheat another third of the butter and fry the onions to a clear finish. Also transfer it to a saucepan. 
Next, add the chopped sausages and capers. Simmer for 15 minutes. 
In a pan, heat the remaining oil, place the crushed tomatoes, chopped pickles and tomato paste. Simmer, stirring for 5 minutes. 
Transfer the roasting to a saucepan. Add the bay leaves, salt to taste and simmer the soup for 30 minutes. If desired, pour in some brine from olives or cucumbers. 
Remove the pan from the stove, cover and let the pickle stand for 10 minutes. 
Then pour the soup into plates, adding a slice of lemon and some greens to each. Enjoy your meal!