Assorted Meat Solyanka

1. 1 Bologna sausagepack 400 g ≈ $4.00 60 g
2. 2 Hampack 300 g ≈ $2.91 40 g
3. 3 Chicken thighspack 900 g ≈ $3.81 80 g
4. 4 Pickled cucumberspack 680 g ≈ $3.20 60 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Tomato pastepack 140 g ≈ $1.00 15 g
7. 7 Olivespack 300 g ≈ $3.00 20 g
8. 8 Lemon≈ $4.65 per kg 15 g
9. 9 Sour cream 15%pack 300 g ≈ $1.60 30 g
10. 10 Sunflower oil 8 ml
11. 11 Bay leaves to taste
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Rinse the chicken³, pat dry, and cut into 4cm (1.5-inch) portions; rinse the onion⁵ and pickled⁴ cucumbers; use a 3-liter pot; add 500ml water, bring to a boil, skim off foam, and add a bay leaf.

2. Heat a skillet over medium, melt the butter, and sauté the onion⁵ until soft and golden (about 5–7 minutes); remove from heat and set aside.

3. Add the tomato⁶ paste and grated cucumbers to the onion⁵, simmer together for another 5 minutes, stirring occasionally.

4. Slice the sausage and ham² into thin strips, sear in the same skillet for 3 minutes; then combine with the broth and stir.

5. Simmer covered on medium heat for 10 minutes, add the olives⁷, season with salt to taste, and stir; continue cooking until the broth reaches your preferred thickness.

6. Remove the bay leaf before serving; plate with a slice of lemon⁸ and a spoonful of sour⁹ cream; garnish with fresh herbs if desired, and serve with mustard or lemon on the side.

In short

• In the planner this dish is cooked for two days: reheat on day two.