Certainly in the culinary Arsenal of every housewife is the first dish I wanted to cook, but not always has this been done in the right way. Today we will be talking about this wonderful dish, as meat Solyanka classic. And if you have never pampered your family with this amazingly delicious, aromatic dish, then it is time to correct the culinary flaws.
It is Proved that the bag is not only one of the most popular soups for cooking in the home kitchen, but the most popular and frequently ordered dish in restaurants and cafes. Especially popular are the thick and incredibly rich beef stew Abkhazian. It is about this recipe and will be discussed today.
As you know, cooks of the Caucasus it is well known that many recipes spicy meat dishes. Recipe halophytes in Abkhazian – not the exception. Hot, hearty and surprisingly flavorful soup with lots of chunks of various meat for many centuries, is a favorite dish of the local population. A mandatory component of soups is not only a lot of seasonings and aromatic spices, but also a slice of lemon.
In recent years, has become very popular to have a hodgepodge where in addition to meat there are and smoked sausages. The recipe of this dish seems quite complicated, but it is only at first glance.
In order to learn and experience in your own kitchen recipe soup Abkhazian, you'll need the following ingredients. Note that meat-based soups used in the preparation of the first dishes must be fresh, bought from a trusted butcher.
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Abkhazia most often for cooking soups use beef. This is the meat and fat gives excellent, such that the broth obtained at the same time thick, but not muddy. Much of the beneficial properties of this form of lean meat and can not speak. So go to a certified shop or to the butcher, to whom we trust, and we buy a kilogram of good beef. Experts recommend that for the recipe soups Abkhazian to take shoulder.
To prepare you need the vegetables:
And, of course, are indispensable in the preparation of Abkhazian Solyanka beef with aromatic spices and condiments:
Also in the recipe will be used a couple of tablespoons of flour and a little vegetable oil needed for frying vegetables.
For the development of the recipe soups Abkhazian you'll need appropriate cookware. For cooking this soup is best suited cauldron with thick walls and powerful bottom, in which nothing will burn. First in a bowl goes chopped onions. And in this recipe it isn't fried, and stewed on a slow fire in a small amount of vegetable oil for about five minutes.
While the bow is prepared, you can do the meat. Beef should get rid of films and a good wash under running water. Cut the meat into small cubes. Sent the meat pieces to the onions in the cauldron. Add the fire and roast the meat for two to three minutes. Then pour in a bowl a glass of water. The process of stewing meat quite long. The meat should stay on the stove for about 1.5 h. Water can evaporate, so don't forget to monitor the preparation and time to pour.
The Next stage of cooking soups with adjika-Abkhazian – vegetables. Cut into cubes and cucumbers. Clean and finely chop the garlic. Add the vegetables to the meat and simmer for another ten minutes. In some recipes there are capers, so if such a product is available or have the opportunity to buy it in the store, then add them.
Well, what Caucasian stew without spices and aromatic herbs! Sprinkle with salt dish, add to the Bay leaf, peas pepper, hot pepper, seasoning. You can also add hops-suneli or coriander. Now dilute in a glass of water tomato paste and pour into the cauldron. Tormented five more minutes and turn off heat. Fresh chopped herbs can be added as in a cauldron, and separately portioned into bowls.
Despite the apparent simplicity, the recipe of soup takes a lot of time and effort. The meat in the pot should always be under careful supervision and control. But what if not enough time, and cook delicious and tasty dish of Caucasian cuisine you want? One answer: use kitchen assistant – multiverse.
First pour to the bottom of the Cup multivarki a little vegetable oil. Add to the same finelychopped onion and fry in the mode “baking” about two minutes. Now in the course are all the other ingredients except the herbs and garlic. We will add at the very end of cooking. Put the slices of meat, add the tomato, salt, put pepper and capers, cucumber, Bay leaves, etc. If you want you can add any other meats or smoked sausages, which we mentioned just above. In this case, you get a real classic meat Solyanka.
Close the lid, switch mode “fighting” and forget about the bag for one hour. In some multivarok dish is prepared even faster – for 40-45 minutes. After you open the lid, add fresh finely chopped garlic and parsley. Serve soup hot necessarily recommended.
Article in other languages:
BE: https://tostpost.com/be/ezha-napo/24293-salyanka-pa-abhazskay-recept-vybar-ngredyenta.html
PL: https://tostpost.com/pl/jedzenie-i-picie/24216-solanka-abhazski-przepis-wyb-r-sk-adnik-w.html
TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/24284-solyanka-abhazski-tarifi-se-me-maddeler.html
UK: https://tostpost.com/uk/zha-napo/24261-solyanka-po-abhaz-ki-recept-vib-r-ngred-nt-v.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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