Mixed Meat Solyanka

Mixed Meat Solyanka

thick soup with smoked meat and sausages.

Oxana Putan
Serves: 4
0.3 lb ham
0.3 lb smoked pork butt
0.3 lb smoked sausages
2 tablespoons capers
1 onion
1-2 tablespoons tomato paste
3-4 tablespoons vegetables (sunflower) oil
0.5 teaspoon salt
Green onions or fresh dill sprigs
A few bay leaves
Half a lemon
4 tablespoons sour cream
8 olives (black)
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Slice the pork butt and ham into large cubes. Cut the smoked sausages into circles.

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 Place all the meat into a baking sheet and cook in the preheated oven (400F) for 10-15 minutes.

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Chop the onion into small cubes. Sautee in the vegetable oil for 10 minutes, stirring periodically with a spatula.  

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Add the tomato paste.  

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Stir to mix with the onions and cook for 1 minute.

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Pour 1 quart of water into a medium pot and bring to a boil.

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Transfer the meat from the oven into the boiling water with a slotted spoon (to let the extra fat drain into the baking sheet).

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Add the onion-tomato paste mixture.

As soon as the soup boils again – add the capers.

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Let the soup boil for 5 minutes and take off the stove.

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Add finely chopped green onions (can be substituted with fresh dill sprigs) and a few bay leaves. Cover and let stand for 10-15 minutes.

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Serve in individual bowls.  

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Add a dollop of sour cream, 2 olives and 1-2 thin lemon slices to each serving.

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