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Solyanka team of birds
1 serving
Cook broth from bird bones and offal, strain. Clean the onions, rinse, grind, put in a pan with the warmed butter and fry until golden brown. After that, introduce tomato puree and simmer for 10 - 15 minutes. Peel the pickles from the skin and seeds and cut into cubes. Put fried onions, cucumbers, capers, poultry and game meat cut into boiling strained broth, peppers and bay leaves, salt and cook for 10-15 minutes. When serving, put 2-3 olives in each plate, a circle of lemon without skin, 1 tablespoon of sour cream, crushed greens and pour over the pickles.
Cook broth from bird bones and offal, strain. Clean the onions, rinse, grind, put in a pan with the warmed butter and fry until golden brown. After that, introduce tomato puree and simmer for 10 - 15 minutes. Peel the pickles from the skin and seeds and cut into cubes. Put fried onions, cucumbers, capers, poultry and game meat cut into boiling strained broth, peppers and bay leaves, salt and cook for 10-15 minutes. When serving, put 2-3 olives in each plate, a circle of lemon without skin, 1 tablespoon of sour cream, crushed greens and pour over the pickles.
meat broth - 3 l, chicken - 100 g, goose - 100 g, duck - 100 g, grouse - 1 pc., or partridge - 0.5 pcs., or pheasant - 0.3 pcs., onions - 2 pcs., salted cucumbers - 2-3 pcs., capers - 1.5 tbsp. spoons, olives - 5-6 pcs., tomato puree - 2 tbsp. spoons, butter - 1 tbsp. spoon, sour cream - 0.5 cups, lemon - 0.5 pcs., greens - 1 bunch, dill - 1 bunch, bay leaf - 1 pc., Black pepper - 2-3 peas, salt to taste
