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Mixed Meat Solyanka in a Multicooker
Instructions
I prepare the pork kidneys (2 pcs) – this is the "secret" component of an authentic solyanka. I soak them in cold water for 1 hour to remove the unpleasant smell. Then I cut each kidney in half and remove the ureters and membranes with a sharp knife. I boil them twice for 1–2 minutes, draining the water each time – this completely removes the specific smell.
I prepare the pork (250 g) and beef (150 g) – I wash them thoroughly and pat them dry with a paper towel. I remove the membranes and excess fat. I use good-quality meat without gristle – "broth" cuts (brisket, meat on the bone) give a rich broth.
I remove the natural casing from the hot dogs (2 pcs) and smoked sausage (100 g) – during cooking it would curl up into unpleasant pieces. Use good-quality hot dogs and smoked meats – cheap "chicken" ones will spoil the taste of the solyanka. Hunter's sausages, cervelat and boiled ham are ideal.
I prepare the onion (2 pcs) – I peel off the skin. Pickled cucumbers (4 pcs) – do not pour off the brine, it will be needed for the "secret" tang. Use exactly barrel-style pickled cucumbers (or classic ones pickled with vinegar) – salted cucumbers will give a different taste.
I cut the boiled kidneys not too large – into small 1.5 cm cubes or thin slices. A thin cut works better in the soup – the kidneys do not "stand out" as separate pieces and give an even flavour across all portions. Cut freshly boiled kidneys when they are cold for a neat cut.
I cut the pork and beef into cubes of about 3 cm – this size quickly releases its flavour into the broth during frying and stewing, and is convenient to eat in the finished soup. Pieces that are too small fall apart into fibres, ones that are too large take a long time to cook.
I cut the hot dogs and smoked sausage into small 1–1.5 cm cubes – the same size as the kidneys, for harmony in the soup. You can cut them into thin half-circles for a variety of shapes. The sausage gives a "smoky" taste and aroma, the base of the solyanka.
I cut the pickled cucumbers into thin strips of 3–5 mm – the "classic" cut for solyanka. Strips work better in the soup than cubes – they give "texture" in every spoonful. Do not pour off the marinade from the cucumbers – keep 100 ml for the final seasoning.
I cut the onion into medium 5–7 mm cubes – this cut gives sweetness and aroma and does not "stand out" in the finished soup. Onion cut too small will "eat itself up" during the long cooking, too large and it stays as separate pieces. A medium cube is the optimum for solyanka.
I prepare the spices and olives: bay leaf (2 pcs), allspice (5 pcs), sugar, salt, ground black pepper, dried garlic, pitted olives. Olives are the "face" of solyanka – even a single olive turns an "ordinary soup" into a "solyanka". Greek black "Kalamata" olives are ideal.
I switch the multicooker to the "Frying" mode with vegetable oil (2 tbsp). First I fry the pork and beef for 10 minutes until golden, then I add the smoked sausage and hot dogs and keep frying for another 5 minutes. Then I add the boiled kidneys – another 3–5 minutes.
I add the chopped onion to the multicooker bowl and stew for 5 minutes until translucent. I add the tomato paste (70 g) and fry it with the vegetables for 2–3 minutes to bring out the aroma. I pour in half a glass of water (100 ml) and stir thoroughly – the tomato paste should fully "combine" with the meat and onion.
I add the chopped pickled cucumbers and pour in 2 litres of hot water. I add bay leaf (2 pcs), allspice (5 pcs), salt (1 tbsp), sugar (1 tsp to balance the acidity of the tomatoes), dried garlic (1 tsp). I close the lid and cook for 40–50 minutes on the "Soup" mode with the valve closed.
After the ready signal I wait 10 minutes – let the pressure equalise and the solyanka "rest" under the lid. This is an important stage – the meat becomes even more tender and the flavours finally combine into a single harmonious whole. I open the valve and wait for all the steam to escape before opening the lid.
I ladle the finished solyanka into deep bowls. To each one I add 1 tbsp of sour cream, 3–4 pitted olives, a thin slice of fresh lemon and a pinch of chopped herbs (parsley, dill). The final decoration and serving is the "trick" of a restaurant presentation of solyanka. The mixed solyanka in the multicooker is ready!
Tips
- 1
Be sure to soak the kidneys for 1 hour and boil them twice – this removes the specific "kidney" smell that puts many people off.
- 2
You can add a glass of cucumber brine (200 ml) at the end of cooking – for those who like a rich tang in their solyanka.
- 3
Use 4–5 different kinds of smoked meats – the more variety, the "richer" the taste of the soup. I cook meat solyanka on a similar principle.
- 4
Always serve it HOT with lemon, olives, sour cream and herbs – this is the main rule of authentic solyanka serving.
FAQ
Can solyanka be made without kidneys? +
Yes, if you don't like kidneys you can leave them out altogether or replace them with extra meat (beef or pork) or smoked meats (smoked ribs, hunter's sausages, smoked turkey). Without kidneys the solyanka will be less "rich" in its "Russian" character, but still tasty. Many modern recipes do without kidneys – the flavour of the dish is preserved. If you want to try it with kidneys but are worried about the smell, soak them thoroughly in cold water with milk for 2 hours and boil them twice, and the problem will disappear.
How long does the finished solyanka keep? +
The finished solyanka keeps in the fridge for up to 3 days in a tightly closed pot. On the second and third day the flavour only improves – the flavours finally combine, the meat becomes even more tender, and the cucumber brine soaks more deeply into the soup. Before serving, reheat over low heat or in the microwave until fully warmed through. Do not bring it to the boil repeatedly many times – this worsens the taste. You can freeze it in portions for 1–2 months – before eating, defrost it fully in the fridge and bring it to the boil. It is ideal for cooking ahead.
Can solyanka be cooked without a multicooker? +
Yes, in an ordinary pot on the stove it is cooked in the same way. First fry the meat and sausages in a frying pan until golden (10–15 minutes), transfer to a pot with water and cook the meat for 1–1.5 hours until tender. Then add the onion and cucumbers fried with tomato paste and cook for another 30 minutes over low heat. The cooking time will increase to 2–2.5 hours instead of 90 minutes in the multicooker. The cooking principles are the same – frying, stewing with tomatoes, cooking in water, resting before serving. The multicooker-pressure cooker saves time.
What to serve solyanka with? +
Classically with a slice of lemon, pitted olives, a tablespoon of sour cream and parsley. For "snacks" – pickled mushrooms, barrel cucumbers, rye croutons from Borodinsky bread, garlic toasts. For a family lunch – with homemade bread and sauerkraut. For drinks – kvass, fruit drink, light beer (a classic combination), strong tea. For a festive table – with vodka or horilka in the Russian tradition. It is ideal in winter – a warming, filling, "restaurant" soup for a heartfelt family lunch.
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