Usuba
Meat Solyanka with Bacon and Pickled Cucumbers
A thick and aromatic soup with beef broth, smoked bacon, pickled cucumbers, olives and black olives. Aromatic herbs and tomato paste give the dish a rich flavor and deep aroma. A classic Russian dish for a hearty lunch.
- Total
- 60 min
- Standard serving
- 1,103.2 g
Ingredients
Total 15- Beef broth
750 ml≈ 3 cup - Carrot
62.5 g≈ 2/3 pcs - Onion
37.5 g≈ 1/4 pcs - Pickled cucumbers
55 g≈ 3/4 pcs - Olives
37.5 g≈ 3 tbsp - Olives
37.5 g≈ 8 pcs - Tomato paste
25 g≈ 1.5 tbsp - Bay leaf
0.25 g≈ 1/2 pcs - Butter
16.484 ml≈ 3 slice - Capers
3.75 g≈ 3.5 pcs - Olive oil
10 ml≈ 2 tsp - Smoked bacon
62.5 g≈ 4 slice - Cilantro (Coriander)листья
2.5 g≈ 2.5 tsp - Basil
2.5 g≈ 1 tbsp - Parsley
2.5 g≈ 1.5 tsp
Instructions
- 1
Step 1
Bring the beef broth to a boil, then reduce the heat to the lowest setting.
- 2
Step 2
Peel and cut the carrots and onions into thin strips. Fry them separately in a mixture of olive and butter oil until soft.
- 3
Step 3
Cut the pickled cucumbers into thin strips and braise them separately with a small amount of brine.
- 4
Step 4
Sauté the tomato paste in butter until fragrant.
- 5
Step 5
Dice the smoked bacon and fry it in a pan until crispy.
- 6
Step 6
Add the fried carrots, onions, stewed cucumbers and tomato paste to the boiling broth. Simmer for 5–7 minutes over low heat.
- 7
Step 7
Add capers, olives, capers, bay leaf, fried bacon. Salt and pepper to taste. Simmer for another 2–3 minutes.
- 8
Step 8
When serving, sprinkle the solyanka with fresh cilantro, basil, and parsley.
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