Georgian Beef Solyanka
Vitamin C
Vitamin K
Vitamin B12
cobalt (Co)
copper (Cu)
selenium (Se)
Description
Rich and spicy soup with beef, pickles, walnuts and herbs. A true Georgian recipe.
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Lamb (shoulder) — 100 г
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Pickled cucumbers (field) — 0.25 шт
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Bell pepper (red) — 0.25 шт
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Tomatoes — 1 шт
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Walnuts — 5 г
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Chili pepper (fresh, hot) — 0.25 шт
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Cilantro (coriander, fresh) — 3 г
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Tomato paste — 1 ч.л.
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Garlic — 2 зубчик
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Parsley (fresh) — 4 г
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Onion — 0.25 шт
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Khmeli-suneli (Georgian spice mix) — 0.5 ч.л.
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Sunflower oil (refined) — 5 мл
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Dried bay leaf — 0.25 шт
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Table salt — 1 щепотка
- Cover the beef on the bone with 500 ml of cold water, bring to a boil and simmer over low heat for 40-50 minutes, skimming the foam.
- Add bay leaf and half of the onion to the broth, season with salt. Cook for another 20 minutes.
- Remove the meat, separate it from the bone and cut into small pieces. Strain the broth.
- Finely chop the remaining half of the onion and fry in a heated pan with sunflower oil until soft.
- Add finely diced bell pepper and tomato paste, cook for 3-4 minutes.
- Dice the tomato, add to the vegetables and cook for another 5 minutes.
- Transfer the vegetable mixture to the pot with the strained broth.
- Add sliced gherkins, khmeli-suneli, chopped garlic and the meat pieces. Simmer for 10 minutes over low heat.
- Lightly toast the walnuts in a dry pan and crush them in a mortar.
- Add the walnuts to the soup along with chopped cilantro, parsley and finely chopped chili pepper.
- Remove from heat, cover and let it rest for 10-15 minutes before serving.
380
102 kcal / 100 g
kcal
20.5 g
5.5 g / 100 g
Protein
16.4 g
4.4 g / 100 g
Carbohydrates
26.8 g
7.2 g / 100 g
Fats
3.7 g
1.0 g / 100 g
Ash
4.5 g
1.2 g / 100 g
Fiber
81.5%
Water
6.6 g
1.8 g / 100 g
Sugars
1.3 g
0.3 g / 100 g
Starch
0.7 g
0.19 g / 100 g
Omega-3
5.59 g
1.5 g / 100 g
Omega-6
9.3 g
2.5 g / 100 g
SFA
