Meat Brine Recipe – Recipes –

Solyanka is a soup made with rich broth, which can contain more than a dozen meat ingredients. However, brine can be both meat and fish, and even mushrooms.

Our recipe today is a team of pickled meat, a dish that has taken a worthy place not only in home cooking, but also in restaurant menus. By the way, solyanka is becoming especially relevant in relation to a number of upcoming New Year and Christmas parties, because it is a good way to use the leftover sliced ​​meat from a party.


  • 1 kg of beef in the bone
  • 200 g of smoked ribs
  • 200 g of ham
  • 200 g of smoked sausage
  • 200 g of game sausages
  • 200 g of sausages
  • 4-5 pickles
  • 2 light bulbs
  • 1 carrot
  • 1 jar of olives
  • 2 tablespoons capers
  • 1 lemon
  • 3 liters of water
  • 1 cup brine
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 8-10 black pepper peas
  • 4-5 Jamaican pepper peas
  • sour cream
  • green
  • vegetable oil
  • sal


Pour cold water over the veal and boil the broth, adding whole carrots and 1 onion. 15 minutes before the broth is ready, add the bay leaf and black peas and paprika.

Strain the prepared broth, remove the meat from the bones and cut into pieces.

Chop the remaining onion, fry in vegetable oil until translucent, add the diced pickles and simmer for 7-10 minutes. Then add the tomato paste, pour in brine and boil for 5-7 minutes.

Separately fry sliced ​​sausages, smoked ribs and ham.

Bring the strained broth to a boil, add the vegetable mixture and cook for 5-10 minutes, then add the boiled beef and the fried smoked meat and cook for another 10 minutes.

At the end, add the sliced ​​sausages, if necessary, salt and cook for 5-7 minutes. Add the capers before turning off the heat.

Let the finished brine infuse for 15-20 minutes.

When serving, add olives, herbs, sour cream and a slice of lemon to each dish.

In a side note

Do not salt the broth during cooking, it is better to bring the brine to taste at the end of cooking. It contains a lot of smoked meat, pickles, olives, capers, brine, so the salt is easy to exceed.

Pickled cucumbers are not suitable for brine, you need savory.

Brine can be used with cucumber or olives.

The wider the range of meats, the tastier the brine will be. Any meat is suitable for this: beef, veal, pork, goose, duck, game, many people add to the brine tongue and canned meat. Use a variety of sausage and smoked meat, such as carbonates, pork, bacon, pastrami, smoked thighs, salami, servlet.

Also read:

Eintopf: German soup “everywhere”

Onion soup: a classic French recipe

Cabbage with mushrooms: a delicious and rich soup for lunch

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