Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for the cabbage and meat solyanka recipe.
It is best to use meat with a small amount of fat, which will become soft and juicy when stewed. Pork is perfect. If you choose meat with a small layer of fat, it will give the hodgepodge the necessary juiciness and richness of taste. Beef is also a good choice, especially if you prefer thicker meat. But the cooking time may be longer. For those who want a lighter option, you can use chicken breast or thighs.
I recommend using white cabbage that is mature but not too old. It should be fresh, dense and juicy. Old heads of cabbage can give hodgepodge an unpleasant bitterness, so try to choose medium-ripe cabbage. It is not necessary to choose a head of cabbage with perfect leaves, but it is important that it is not too loose or damaged.
I recommend using high-quality tomato paste, preferably without adding unnecessary preservatives and sugar. Choose pasta with a minimum amount of additives; it is better if it contains only tomatoes and, perhaps, a little salt. This will give a more natural and rich taste.
You don't have to use pickles, but they add a nice kick and texture to the dish, so I recommend giving it a try!
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Step 2
Choose a deep frying pan that is suitable for making hodgepodge and pour vegetable oil into it.
Heat over medium heat. I prefer to use refined sunflower oil, but you can also choose olive oil, corn oil, grape seed oil, or other options to suit your taste.
Peel the onion, rinse it thoroughly and dry it gently with a paper towel. Cut the onion into quarters, half rings, or choose another cutting method that is convenient for you. Then add the onion to the pan with heated oil.
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Step 3
Fry the onion over moderate heat, stirring occasionally, for about 4-5 minutes. The onion should turn a little golden.
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Step 4
The carrots need to be peeled, then rinsed and dried with a paper towel to remove excess moisture. After that, grate it on a coarse grater and add it to the pan with the onions.
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Step 5
Fry over medium heat for 3-4 minutes, stirring occasionally. The carrots should soften a little during this time.
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Step 6
Rinse the meat well with running cold water. Dry with a paper towel. I use pork pulp. Cut into portions. Add to the pan with the rest of the ingredients.
Online culinary school: how to choose the right meat
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Step 7
Fry over medium heat for about 8-10 minutes, stirring occasionally.
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Step 8
Cut the pickles into cubes or, if you prefer, you can grate them on a coarse grater for a finer texture. Add cucumbers to the pan with the remaining ingredients and mix thoroughly. They will give the dish a pleasant sourness and a light crispy texture.
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Step 9
Then add tomato paste.
Tomato paste: a recipe for the winter at home
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Step 10
Fry over moderate heat for 1-2 minutes, stirring so that all ingredients are coated with a layer of paste and saturated with each other's aromas.
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Step 11
Rinse the cabbage thoroughly under cold water, then pat dry with a paper towel or leave for a few minutes to drain off excess moisture. Cut it into thin strips, trying to make the cutting even. After this, add the cabbage to the pan.
How to store cabbage?
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Step 12
Fry over moderate heat for about 10 minutes, stirring until the cabbage warms up well, reduces slightly in volume and becomes softer. As the cabbage cooks, it will begin to release juice, which will add a rich flavor to the dish. Make sure it doesn't burn, adding a little oil or water if necessary to make the process more even.
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Step 13
Reduce heat to low and simmer covered for another 8-10 minutes. Open the lid periodically and stir. If the vegetables yield little juice during the stewing process, you can pour in a little boiling water.
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Step 14
Add salt and pepper to taste. Add chopped garlic. Fresh garlic can be replaced with dried garlic. At this step, you can select spices based on your taste. Mix well. Simmer over low heat for another 4-5 minutes.
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Step 15
Cabbage solyanka with meat according to the classic recipe is ready.
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Step 16
Bon appetit!
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