{"id":12,"date":"2010-06-28T01:01:55","date_gmt":"2010-06-27T15:01:55","guid":{"rendered":"http:\/\/patmore.net.au\/food\/?p=12"},"modified":"2015-11-24T10:09:27","modified_gmt":"2015-11-23T23:09:27","slug":"solyanka-recipe","status":"publish","type":"post","link":"https:\/\/patmore.net.au\/food\/2010\/06\/solyanka-recipe\/","title":{"rendered":"Solyanka (A Russian Soup)"},"content":{"rendered":"<p>Solyanka is a Russian soup. I based my recipe on a <a href=\"http:\/\/www.foodista.com\/recipe\/3FB4XW3R\/solyanka\">Solyanka recipe<\/a> I happened to stumbled across on foodista.com, and thought my hubby may like (as he has an obsession with pickled onions, and the soup features pickled cucumbers). According to a number of sites, you can vary the meat to whatever you like, but the more variety the better. He liked it so much that when I asked if he thought it was a good idea to serve it to guests as a entree the following night, he said he wanted leftovers to himself :-) What a sweetie, hehe.<\/p>\n<p style=\"text-align: center;\"><a href=\"\/food\/wp-content\/uploads\/2010\/06\/solyanka.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13 aligncenter\" title=\"http:\/\/cloud.foodista.com\/content\/images\/3FB4XW3R_med\" src=\"\/food\/wp-content\/uploads\/2010\/06\/solyanka.jpg\" alt=\"Solyanka\" width=\"240\" height=\"180\" \/><\/a><\/p>\n<p><strong>Ingredients (Serves 4)<\/strong><br \/>\n* 400g Beef rump steak<br \/>\n* 200 grams smoked bacon, diced<br \/>\n* 2 sausages (any kind)<br \/>\n* 500g pickled cucumbers, diced<br \/>\n* 1 brown onion, diced<br \/>\n* 1 cup chicken stock<br \/>\n* 2 tablespoons Tomato Paste<br \/>\n* 1 tomato, peeled and diced<br \/>\n* 1 cup olives, sliced<br \/>\n* Season-all<br \/>\n* Ground Pepper<br \/>\n* Ground Sea Salt<br \/>\n* 3 Bay Leaves<br \/>\n* Approx 2 teaspoons of dill (1 for cooking, rest for optional garnish)<br \/>\n* Capers (to garnish)<br \/>\n* Sour cream (to garnish)<br \/>\n* Lemon slices (to garnish)<\/p>\n<p><strong>Directions<\/strong><br \/>\n1. Put steak in a pot with 5 cups of water. Bring to a boil, cover and simmer until done. Remove the steak and dice, then return to the pot with heat off.<br \/>\n2. Fry bacon lightly, and add to the pot.<br \/>\n3. Fry sausages, slice, and add to the pot.<br \/>\n4. Fry onion with a sprinkle of season-all until translucent. Add tomato paste and cucumbers, and stir fry the mixture for a few minutes.<br \/>\n5. Add cup of stock to the pan and simmer for about 5 min.<br \/>\n6. Pour tomato-cucumber mixture into the pot together with a teaspoon of dill and the bay leaves, and bring to a slow boil. Just before it boils, add the olives and tomato.<br \/>\n7. Add salt and pepper to taste whilst cooking.<br \/>\n8. Serve, if desired, with a dollop sour cream, a teaspoon of capers, lemon slices and a sprinkle of dill.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Solyanka is a Russian soup. I based my recipe on a Solyanka recipe I happened to stumbled across on foodista.com, and thought my hubby may like (as he has an obsession with pickled onions, and the soup features pickled cucumbers). According to a number of sites, you can vary the meat to whatever you like, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,12,5],"tags":[35,33,52,14,34,10],"class_list":["post-12","post","type-post","status-publish","format-standard","hentry","category-mains","category-recipes","category-savouries","tag-bacon","tag-beef","tag-gluten-free","tag-pan-fried","tag-sausage","tag-soup"],"_links":{"self":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/12"}],"collection":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/comments?post=12"}],"version-history":[{"count":26,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/12\/revisions"}],"predecessor-version":[{"id":523,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/12\/revisions\/523"}],"wp:attachment":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/media?parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/categories?post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/tags?post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}