How To Make Solyanka Recipes

RUSSIAN MEAT SOLYANKA

Steps:

• Preheat a pan with oil or butter.
• Cut onion in thin semi rings and stir until transparent, but not browned.
• Cut pickled cucumbers in strips and add to onions.
• Add tomato paste and stir until mixed - 2-3 minutes.
• Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
• Add to Crock pot.
• Add can of stewed tomatoes and water to just the top of mixture.
• Cook on high for 4 hours.
• About 1 hour before serving add olives, mushrooms and capers.
• Add flour to thicken.
• Serve with a dollop of sour cream and lemon slice for garnish.

SOLIANKA OR RUSSIAN BEEF SOUP

Steps:

• Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
• Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
• Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

FISH SOLYANKA

Steps:

• Chop onion finely and fry in oil until light golden.
• Add tomato paste and butter and stew for 5 minutes.
• Add fish fillets.
• Pour the broth over the fish.
• Slice pickles.
• Add onion, capers, pickles, sliced tomatoes and a bay leaf to the broth.
• Cook for 10-15 minutes.
• Before serving, add sour cream, olives and lemon slices. Sprinkle with greens.

SHEET-PAN SHRIMP FAJITAS

Steps:

• Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.