Solyanka in Georgian

A hearty, thick and fragrant hodgepodge for cold winter days! Solyanka in Georgian differs from traditional solyanka in its unique aroma, the secret of which, it seems to me, is in the unique bouquet of Georgian wine, which, combined with cucumbers and tomato puree, gives an amazing taste.

Abigail

Recipe author

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Composition / ingredients

Servings:

Beef (pulp)

300

Meat broth

0.5

Pickles

Garlic (clove)

Onion

Tomato paste

Red wine

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 7 g

Fats 39 % 7 g

Carbohydrates 22 % 4 g

109 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1h

Step 1:
Prepare the ingredients
Step 2:
Chop onion
Step 3:
Wash the meat (pulp), peel off the tendons, cut into small pieces
Step 4:
Add finely chopped onion and fry in oil in a preheated frying pan.
Step 5:
Transfer the fried meat to a low saucepan, add the peeled and sliced pickles and a clove of garlic
Step 6:
Add tomato puree, pour in grape wine and meat broth
Step 7:
Cover the pan with a lid, simmer for 30-40 minutes.
Step 8:
Before serving, sprinkle the hodgepodge with parsley.