How to cook a meat salting

Solyanka is a dish, the recipe of which leaves the maximum freedom of imagination of the cook. After all, you can add any kind of meat, sausages, smoked goods (in a word, everything that you have left in the refrigerator).





However, as with any dish, salt has its secrets.





"Site" will tell you about the intricacies of preparing a classic hodgepodge, which could not know even those to whom it is well known.

How to cook a meat salting

1. broth
   Amazing feature of the soliak: the broth can be cooked in advance, and the soup itself can be quickly "brewed" from finished products that do not require heat treatment
   
   
   
   Salt broth It should be cooked on the slowest heat so that it has time to be saturated with all the aromas and slightly thickened. When boiling the broth, do not forget to remove the foam, otherwise the soup will turn out cloudy.
   
   
2. Cucumbers
   The taste of salt depends largely on the quality of cucumbers. Connoisseurs advise taking barrel pickles, not pickled from a jar. In large cucumbers, the skin should be cut off, and if they are rigid, pre-extinguish.
   
   
   
   It is often asked whether pickles can be replaced with pickles. It can be replaced, but there are a number of points that need to be taken into account.
   
   Cucumbers are marinated, usually with vinegar, and lemon is already used in the sodium, so you risk getting too sour soup. Alternatively, pickled cucumbers should first be thoroughly washed and slightly fried.
   
   To make the salt turn out to be more tasty, it is sometimes poured boiled cucumber brine (but not marinade).
   
   
3. Slicing ingredients
   Cut the ingredients so that they can fit comfortably in a spoon. They are usually cut in cubes or a short straw.
   
   
   
4. Refueling
   Fill the sodium with the so-called “break”, consisting of onions roasted in oil, sliced cucumbers and tomato sauce. The secret of tasty salt is that all components are stewed in the oven for an hour with the addition of broth and a pinch of sugar.
   
   
   
5. The finishing touch
   At least four types of meat products are used in solyak: meat, sausage, sausages, bacon. Smoking is better to roast beforehand to melt excess fat.
   
   
   
   For saturation and enhancement of taste, olives and capers are added to the salt. However, these ingredients cannot be digested, capers can give bitterness, and olives will lose their savory taste.
   
   To avoid this, put capers and olives at the very end of cooking. And lemons and green onions - directly to the plate when served on the table.
   
   

Recipe for Meat Solak



The ingredients

• 400g meat (pork and beef)
• 500 g of meat products (sausage, sausage, ham)
• 150g pickles
• 2 bulbs
• 1 carrot
• 1 lemon
• 50g olives
• capers (if desired)
• vegetable-oil

Preparation

1. To get an excellent brisk broth, pick up a calf brisket with cartilage and pork ribs. Put the meat in a pan and pour cold water, bring to a boil, remove all the foam, add peeled carrots and an onion. Cook broth for at least 1.5 hours on low heat. After that, remove carrots and onions from the broth: you will not need them anymore. Take the meat off the bones and cut it in cubes.
   
   
2. All meat delicacies cut with a short straw and lightly roast in a pan.
3. Cut the onions finely, cut the cucumbers with cubes or straws.
4. Slightly fry the onions in oil, then send them cucumbers. Cook your vegetables for another 3-5 minutes.
5. Turn down the fire, add tomato and carcasses for 10 minutes. The result will be the same groove.
6. Mix the razor with broth, add meat and delicacies. Let the soup boil and darken for another 5 minutes.
   
   
   
7. At the very end, you can add capers or olives.
8. Slices of lemon add to the plates when served on the table.
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9. Delicious meat salt ready. Bon appetit!

Putting salt in the plate, do not forget to add a spoonful of sour cream, a slice of fresh lemon and your favorite greens. Along with rye bread, you can serve several sharp red peppers. After all, salt should be sharp and hearty, stimulate appetite and prepare the body for a luxurious lunch.