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Georgian meat solyanka differs from the classic recipe that is usually prepared in Russia. In Georgia, this is a fragrant and spicy hot dish based on beef, pickles, vegetables and spices. If desired, this solyanka can be made thick or thin. Its consistency is regulated by the amount of broth. Traditionally, Georgian solyanka is eaten scooped up with lavash.

Step 1

Peel the potatoes and cut into cubes.

Step 2

Peel the carrots and grate them on a coarse grater.

Step 3

Peel the garlic and onion. Finely chop the garlic, cut the onion into 4 parts and cut into strips.

Step 4

Cut the gherkins into circles.

Step 5

Cut the beef into oblong pieces.

Step 6

Place the beef in a saucepan, add water and let the broth simmer until the meat is done (about 30 minutes).

Step 7

Fry the onion in a preheated frying pan.

Step 8

Add tomato paste, chopped gherkins, grated carrots, boiled beef and seasonings to the fried onions. Stir and add broth so that it covers all the ingredients.

Step 9

Simmer on low heat for 20-30 minutes. Then add chopped garlic and potatoes and continue to simmer for another 15 minutes.

Step 10

Dilute the solyanka with broth to the desired consistency and simmer for 10-15 minutes.