Solyanka with meat, poultry, game, tongue,
kidneys, ham and sausage.
and Cooking Instructions:
Take boiled or roaster meat, poultry, game, tongue, kidneys, ham, sausage in equal proportions to make up 400 grams ( 14 oz), and cut into pieces. Thinly slice some salted cucumbers. Then chop a brown onion and fry until golden.
Put the meat, cucumbers and onion into one saucepan, add some olives and 200 grams (7 oz) of tomato puree, mix and bring to the boil.
Put 400 grams (14 oz) of steamed cabbage in the bottom of baking dish, put the meat and vegetables in a layer on top, and cover with the same amount of cabbage again. Level the surface and cover with a mixture of grates cheese and bread crumbs, pour over some melted butter and bake in the oven until a crisp crust has formed on the top.
Garnish the solyanka with slices of lemon, pickled berries and olives, and finely chopped parsley and dill.
Mushrooms can also be added to solyanka. Solyanka can be made in the same way with fish, by taking the appropriate amount of sturgeon, starred sturgeon or great sturgeon instead of the meat.