Настоящая солянка с копчёностями

Соля́нка — блюдо русской кухни. Это вкусное и сытное первое блюдо с неповторимым запахом и ароматом.

Продукты:

  • 700 грамм – говяжьей грудинки;
  • 300-400 грамм – говяжьей сахарной косточки;
  • 300 грамм – свиные копчёные ребрышки;
  • 1 штука – крупная луковица;
  • 200 грамм – копчёные колбаски;
  • 200 грамм – копчёной колбасы;
  • 3-4 штук – солёные огурцы;
  • 1 стакан – огуречный рассол;
  • 2 столовые ложки – растительного масла;
  • 15 грамм – сливочного масла;
  • 150 грамм – томатного соуса;
  • 1 зубок  — чеснока;
  • 2 штуки – лаврового листа;
  • 3 штуки – чёрный перец горошком;
  • Соль по вкусу;
  • 1 штука – перец чили (по желанию).

Для подачи – сметана, лимон, перец острый и оливки без косточки.

Пошаговое приготовление

Приготовьте бульон. В кастрюлю нужно уложить сахарную косточку и залить тремя литрами холодной воды. Довести до кипения на сильном огне.

С грудинки нужно снять плёнку. Мясо слегка отбить молоточком, чтобы разбить волокна в грудинке. После этой процедуры мясо будет сочным и мягким, затем опустите грудинку в кипяток, чтобы белок быстро свернулся, и мясо сберегло свой вкус.

Далее в кастрюлю добавляете порезанные рёбрышки, и пусть бульон закипит, а после, необходимо собрать пену. Сюда же нужно добавить лавровый лист и перец горошком. Бульон варится до 2 часов на медленном огне под закрытой плотно крышкой, пока мясо не будет мягким.

Далее готовиться поджарка. Лук должен быть нарезан соломкой. Затем в сковороду наливается растительное масло и добавляется масло сливочное, лук вместе с мелко порезанным чесноком обжаривается до прозрачного их состояния.

В поджарку добавляется томатный соус, готовится ещё минуту.

Колбасу тоже режем соломкой, на сухой сковороде её нужно обжарить около двух минут. В случае, когда с копчёной колбасы плохо снимается плёнка, её нужно залить холодной водой и оставить на пять минут, плёнка легко уберётся.

С колбасок нужно снять оболочку и нарезать их кружочками.

Огурцы очистить от кожуры и нарезать маленькими кубиками.

Огуречный рассол вскипятить в отдельной посуде. Это очень важно. Огурцы должны быть не маринованные, а солёные.

Мясо из кастрюли достать и отделить мякоть, которую нужно порвать двумя вилками.

В кастрюлю с бульоном выкладываем мясо, всю колбасу, огурцы, поджарку, и тщательно перемешиваем. Затем пробуем солянку на вкус, если она не солёная, добавляем соль.

Если в семье любят острую пищу, то  в кастрюлю добавляют перец за 10 минут до готовности солянки.

Приготовленная солянка должна настояться 15 минут, а затем удаляется лавровый лист.

Подавать на стол солянку можно с лимоном, сметаной, оливками.

Приятного всем аппетита.

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