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Solyanka meat team with potatoes
4 servings2 hours 30 min
Beef - 200 gr, Pork - 200 gr, Chicken - 200 g, Potatoes - 3 pcs., Water - 2.5 l, Laurel leaf - 2 pcs., Boiled sausage - 200 g, Smoked sausage - 200 g, Brine - 150 ml, Pickles - 4 pcs., Onions - 1 pc., Tomato paste - 1 tbsp., Vegetable oil - 1 table, Bay leaf - 2 pcs., Ground black pepper - to taste, Salt - to taste, Lemons - 0.5 pcs., Olives - 100 g
How to cook a tasty salt meat team with potatoes? You just need to follow the recipe. First, prepare the necessary ingredients according to the list. It is better to take beef or pork on a bone - the broth will be more saturated and rich. I have pork on the bone and beef and chicken as flesh. You can take parts of the chicken to your liking. I have fillet. 
In a saucepan, boil 2. 5 litres of water. Lay out the washed beef, pork, chicken and two bay leaves. Cook over medium heat until tender, removing the foam, for at least 1 hour. If desired, you can add a whole peeled onion to the broth, which can be thrown out when straining the broth. 
Remove the meat from the stock, separate from the bones and cut into strips. 
Peel and cut the potatoes into medium cubes. 
Strain the stock and return to the stove for medium heat. Put the potatoes in the stock along with three types of meat. Cook for 15 minutes until the potatoes are cooked. 
While the potatoes are cooking, prepare the roasting. Sausage can be taken raw smoked or boiled smoked. I have boiled-smoked sausage. Sausage can be supplemented or replaced with other smoked meats to your liking. Cucumbers can take pickled or pickled. 
Cut two types of sausage into strips. 
Also cut the pickles into straws. 
Cut the onion into small cubes. 
In a frying pan over medium heat, heat the vegetable oil. Lay out the onions, both types of sausage and bay leaves. Stir fry for 5 minutes. 
Add the pickles and fry for a further 2-3 minutes. 
Lay out the tomato paste and simmer everything together 1 a minute. Tomato paste can be replaced with fresh tomato mash or ketchup. 
Transfer the roasting to a saucepan. Pour in the brine. Adjust the amount of brine to your liking. Salt the soup, pepper. Cook over medium heat for another 10 minutes. 
When cooked, cover the pan with a lid and let the soup brew for 20 minutes. 
When served, the solyanka is usually supplemented with olives or olives and lemon slices. 
Pour the soup into plates, optionally adding lemon and olives to each slice. Enjoy your meal!