Solyanka with assorted meat is one of the most favorite soups on the Russian table.
Do you want it to be rich and tasty, like in restaurants?
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova will tell you one secret of its preparation.
Rules for preparing meat solyanka
A real solyanka should be sour. That is why it always contains some sour ingredient: pickles with brine, salted capers, tomatoes, and tomato juice or paste.
However, mushrooms can add a real twist to the soup. It is best to add salted milk mushrooms to the dish: they will give it a unique note and aroma.
And the main secret of preparing soup like in a restaurant is the following.
When the soup is ready and the fire is turned off, do not remove the lid from the pan for another 15-20 minutes. This way your solyanka will infuse, and its taste will become rich and enchanting.
Take note: the soup will taste even better the next day, so you can safely cook it in reserve.
Earlier we wrote about how to make a no-bake cake.
Expert: Arkhipova Julia
