Meat Solyanka (Solyanka – Meat Mix)

1. 1 Bologna sausagepaquete 400 g ≈ $4.00 60 g
2. 2 Hampaquete 300 g ≈ $2.91 40 g
3. 3 Chicken thighspaquete 900 g ≈ $3.81 80 g
4. 4 Pickled cucumberspaquete 680 g ≈ $3.20 60 g
5. 5 Onions≈ $1.60 por kg 40 g
6. 6 Tomato pastepaquete 140 g ≈ $1.00 15 g
7. 7 Olivespaquete 300 g ≈ $3.00 20 g
8. 8 Lemon≈ $4.65 por kg 15 g
9. 9 Sour cream 15%paquete 300 g ≈ $1.60 30 g
10. 10 Sunflower oil 8 ml
11. 11 Bay leaves al gusto
12. 12 Salt 1 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Wash the chicken³, pat dry and cut into portions about 4 cm; wash the onion⁵ and pickled⁴ cucumbers; prepare a pot about 3 liters; pour 500 ml water, bring to a boil, skim the foam, and add a bay leaf.

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

3. To the onion⁵, add tomato⁶ paste and grated cucumbers, and continue to sauté together for 5 more minutes, stirring.

4. Slice the sausage and ham² into sticks and fry in the same skillet for 3 minutes; then combine the fry with the broth and mix.

5. Boil on medium heat under a lid for 10 minutes, add olives⁷, salt to taste and stir; continue boiling to the desired broth consistency.

6. Remove the bay leaf and serve with a lemon⁸ wedge and sour⁹ cream; if desired, garnish with additional greens and serve with mustard or lemon.

En resumen

• En el planificador, este plato se prepara para dos días: caliéntalo el segundo día.