Solyanka with barley "Taezhnaya" is the first dish prepared in the best traditions of Siberian cuisine. "Taiga" solyanka with pearl barley will warm you in cold winter and restore strength, cheer you up and fill the house with warmth and comfort.
Cooking time 1 hour 30 minutes
Water 3, 5 l
Pork on the bone 500 g
Unrefined sunflower oil TM "Aleika" 3 tbsp. l.
Cucumber pickle 300 ml
Smoked brisket 100 g
Ham 100 g
Onion 2 pcs
Pickled cucumbers 2 pcs
Carrot 1 pc
Canned olives without pits 30 g
Tomato paste 2 tbsp l.
Capers 1 tsp
Adjika 1 tsp
Dill and parsley for serving
Lemon slices for serving
Rinse and dry the meat on the bone, peel the onion.
Put the meat and onion in a saucepan. Pour in 3, 5 liters of water and cook until boiling.
Remove foam, reduce heat and cook for 1 hour, covered.
Cover the barley with warm water and leave for 30 minutes.
Add finely chopped onion, grated carrots. Fry for 1-2 minutes.
Add 2 chopped pickles into strips, cook for 2-3 minutes.
Add 2 tablespoons of tomato paste, a pinch of sugar and 300 ml of cucumber pickle.
Simmer vegetables with cucumbers under the lid for 10-12 minutes.
Remove the onion from the finished broth and discard. Remove the meat and cool.
Strain the broth and add the swollen barley, cook for 20 minutes.
Add vegetables and cucumbers to the pan.
Cut the meat into pieces, cut 100 grams of smoked brisket and 100 grams of ham into small pieces.
Add meat to the pan.
Add 1 teaspoon of adjika, 30 grams of chopped olives and 1 teaspoon of salted capers.
Let the hodgepodge brew for 10-12 minutes.
Solyanka with barley "Taezhnaya" is ready. Pour into bowls, add chopped herbs and a slice of lemon. Serve to the table.
TM "Aleika" pearl barley, from the generous fields of Altai - fragrant, "grain to grain", with a rich taste that will set off the main dish or will become the main one on your table.