Abkhazian Solyanka

1 . Stage

Dice the onion, and peel the meat and cut it into medium slices...

2 . Stage

Heat a frying pan (or cauldron) well with vegetable oil and fry the onion until slightly golden...

3 . Stage

Send the meat to the onion and fry until lightly crusted...

4 . Stage

Pour 200 cubes of broth, reduce the heat, cover and stew for 1 hour and 20...30 minutes. If necessary - the broth must be added. I needed 350 ml.

5 . Stage

I want to say something about tomatoes: the recipes I've read suggest tomatoes, tomato juice, and pasta. I haven't made it with pasta. If cooking with juice (homemade) - pour it into a dry pan and boil off the liquid a bit. If with tomatoes - skin them, beat them with a blender and the same way evaporate the liquid, but it will take longer...

6 . Stage

Pour the evaporated juice into the bowl with the meat, add the cucumbers, cut into medium cubes. Stir...

7 . Stage

Add bayroot and pepper. Braise for another 15 minutes...

8 . Stage

Let's mix the spices...

9 . Stage

In a bowl we send salt, finely minced garlic and spices (previously remove the pepper and bay leaf). Stir. Keep a couple of minutes and turn off the heat. Sprinkle with chopped coriander and let stand for 15 ... 20 minutes. Under the lid, of course ...

10 . Stage

You get a dish like this! Bon Appétit!!! P.S. - and again I come back to cooking in earthenware. Of course, this recipe is intended primarily for cooking in a cauldron. Butooo! How delicious, original and enjoyable it is to cook and serve exactly in a clay pan - you can't even imagine!!!!