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 Solyanka with Chicken Recipe
Traditionally, this dish is prepared on a strong meat broth, with an abundance of smoked meats. But in summer I want to take it easier, so we use chicken broth, quite a bit of bacon and fresh tomatoes - almost a dietary hodgepodge. To heal.
Course First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Pre-prepare the broth, of course, it will be a delicious rustic chicken. Remove the meat and cool it, cut into portions.
    Pre-prepare the broth, of course, it will be a delicious rustic chicken. Remove the meat and cool it, cut into portions.
  2. In a saucepan or deep saucepan, heat the oil, fry the bacon pieces on it.
    In a saucepan or deep saucepan, heat the oil, fry the bacon pieces on it.
  3. Add the onion sliced with feathers, fry until transparent. Add cucumber slices and sausage slices, fry for 5-7 minutes, stirring, over medium heat.
    Add the onion sliced with feathers, fry until transparent. Add cucumber slices and sausage slices, fry for 5-7 minutes, stirring, over medium heat.
  4. Add chicken pieces, tomato slices, sugar, fry for 5 minutes.
    Add chicken pieces, tomato slices, sugar, fry for 5 minutes.
  5. Add the olives, pour in 1.5-2 liters of broth. Boil for 5-7 minutes, add salt to taste.
    Add the olives, pour in 1.5-2 liters of broth. Boil for 5-7 minutes, add salt to taste.
  6. Wash and chop the parsley and half a lemon, add to the hodgepodge.
    Wash and chop the parsley and half a lemon, add to the hodgepodge.
  7. Let it boil and remove from heat. Let it brew for 10 minutes.
    Let it boil and remove from heat. Let it brew for 10 minutes.
  8. Serve with sour cream. Enjoy your meal.
    Serve with sour cream. Enjoy your meal.
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