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9 Cooking Siberian Solyanka And Lenten Rassolnik

Cooking Siberian Solyanka And Lenten Rassolnik

Posted on November 23, 2010 by team


Solyanka is a spicy soup of vegetables and meat, popular among many regions in Russia and neighboring countries. There are lots of different recipes of solyanka but today we’ll tell how to cook Siberian solyanka on mutton broth.

To cook it we need: mutton broth, veal, bacon, ham, sausage, one tomato, tomato-paste, pickled cucumbers, olives, lemon, two ceps, onion, salt, pepper and sour cream.

We cut all the meat – veal should be cut into small pieces, all the smoked foods – into bigger ones.

Then we do the same with onion.

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9 Responses to “Cooking Siberian Solyanka And Lenten Rassolnik”

  1. Maraudon says:

    Very tasty soup actually, nomnomnom

  2. hajduk split says:

    too much kolesterol, not good

  3. Left SR says:

    Another episode of “Cooking with ER.”

  4. asteroid no. 444 says:

    I draw the line at squid. Don’t like to look down at a meal and see “tentacles”.

  5. Andrew says:

    Delicia!
    irei fazer para experimentar!

  6. B says:

    I’ve been wanting to try making Solyanka forever, had it everytime I was in eastern Germany. I don’t remember it having gherkin but maybe it just wasn’t as noticeable when cooked.

    The Germans used a great dense sour cream product called schmand that you can’t find in the US. It doesn’t break down or melt as quickly when you add it to a hot soup or other dish. Oh how I miss schmand.

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