Assorted Meat Solyanka

1. 1 Bologna sausagepack 400 g ≈ $4.00 60 g
2. 2 Hampack 300 g ≈ $2.85 40 g
3. 3 Chicken thighspack 900 g ≈ $3.99 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≈ $4.70 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. Rinse chicken³ thighs, cover with 500 ml cold water, and bring to a boil. Skim off foam, add a bay leaf, and simmer on low heat for 25 minutes until the meat is tender and the juices run clear.

2. Remove chicken³ and let cool slightly. Strip meat from the bones, chop into pieces, and strain the broth, keeping it on low heat.

3. Finely chop onion⁵ and slice pickles⁴ into matchsticks. Sauté onion in oil over medium heat for 5–7 minutes until golden.

4. Add pickles⁴ and tomato⁶ paste to the onion⁵, simmer for 5 minutes, stirring occasionally.

5. Slice sausage and ham² into matchsticks, add to the skillet, and fry for 3 minutes.

6. Transfer the sautéed mixture and chicken³ to the broth, add olives⁷, and season with salt. Simmer on low heat for 10 minutes.

7. Serve hot with a dollop of sour⁹ cream and a slice of lemon⁸.

In short

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