Solyanka from cabbage with meat- a step-by-step culinary recipe.
- 400 g pork neck;
- 300 g pork "Knaker";
- 150g of finished beef tongue;
- 2 smoked sausages;
- 4 pork sausages for frying;
- 1 large head of cabbage;
- 1 large onion
- 200 grams of grated tomatoes;
- 1 tbsp. l. tomato paste;
- 1 tbsp. l. flour;
- 5-7 Art. l. vegetable oil;
- 2 laurel leaves
- 1 tsp. black peppercorns;
- salt, freshly ground black pepper.
First you need to prepare raw meat. Cut the pork neck with a sharp knife into cubes with a side of about 2 cm. Season with freshly ground black pepper and lightly rub the pepper into the meat with your fingers.
Onion peeled, cut lengthwise in half. Then cut across as thin as possible half rings. Remove the damaged upper leaves and the stalk from the cabbage; chop the rest finely. Sprinkle the cabbage with salt, mix and gently knead.
Over high heat in a large saucepan with a thick bottom or in a deep frying pan, heat 4 tbsp. l. vegetable oil. Portions fry the meat in butter until golden brown. Important! Do not put a lot at once - the meat should be fried, not stewed. Put the fried pieces of pork on a plate.
When all the meat is ready, return it to the pan and pour in the remaining oil. When the contents of the pan warms up and the oil becomes very hot again, put the chopped onion into the pan. Reduce heat to medium and cook, stirring occasionally, until golden onion, 10 min.
Add prepared cabbage to the pan, mix everything thoroughly. Increase the heat and cook, stirring all the time so that the cabbage roasts but does not burn, 5-7 minutes. Again, reduce the heat to medium and cook, continuing to stir, about 5 minutes more.
Put the grated tomatoes in a bowl. Add tomato paste and 1 cup cold water. Mix thoroughly until smooth. Pour the mixture into a saucepan with cabbage and meat.Stir to distribute the tomato mass evenly. Close the lid, cook on low heat, stirring occasionally.
After 15 minutes put a laurel leaf in the pan (one leaf should be crushed and the other one put whole) and slightly crushed peas of black pepper. While the cabbage is stewing, prepare the remaining ingredients. Cut the tongue and pork "Knaker" into cubes like pork neck.
Cut the pork sausages into circles 1-1.5 cm thick. The knife with which you cut should be very sharp. He must cut the soft sausages, and not crumple them. If desired, pork sausages can be cut into just small cubes - the taste of the soup will be a little different. Smoked sausages cut into circles 1-2 cm thick.
Pour into a small saucepan or bowl half a cup of boiled water at room temperature or a little warmer. Pour or sift flour into a saucepan and stir well with a whisk so that there are no lumps. Let the mixture stand for 10-15 minutes, so that the flour swelled.
When the cabbage in the pan becomes completely soft (about 50-60 minutes after the tomato mixture is poured), remove the bay leaf.Quickly whisk the flour dressing and pour it into the pan in a very thin stream, stirring all the time. Close the pan with a lid, cook another 2-3 minutes.
Add sliced tongue with baked ham and both types of sausages to the hodgepodge, mix gently. Increase the fire slightly. Sausages do not need to be cooked for long - warm up well enough. It takes 10 min. Periodically mix the hodgepodge, each time closing the lid. Spread the hodgepodge spread on the heated plates and immediately serve. &Nbsp;
Solyanka of cabbage with meatis ready.
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