Solyanka with cabbage and potatoes

Solyanka with cabbage and potatoes can become the main dish of your table.
How to cook Solyanka with cabbage and potatoes
Step 1

Peel the potatoes and cut into cubes.
Step 2

Grate the carrots on a coarse grater.
Step 3

Finely chop the onion.
Step 4

Cut the beef into even, medium-sized cubes.
Step 5

Heat a frying pan with vegetable oil. Fry the meat on both sides.
Step 6

Add onion and carrot to the meat. Fry everything together.
Step 7

Add a little more vegetable oil and put in the potatoes. Stir.
Step 8

Add cabbage, stir, pour in some water and simmer under a closed lid. Salt and pepper to taste.
Step 9

Add tomato paste, finely chopped pickles and spices to taste a few minutes before cooking is complete.
Step 10

Serve the solyanka, garnished with chopped herbs.
Solyanka with cabbage and potatoes - FAQ About Ingredients, Baking Time and Storage
Yes, chicken works well as a leaner alternative. Use boneless, skinless thighs or breasts cut into cubes, and adjust cooking time slightly since chicken cooks faster than beef.
Replace the beef with hearty vegetables like mushrooms or eggplant, and use vegetable broth instead of water for deeper flavor. Add beans or tofu for protein if desired.
Store cooled solyanka in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of water to prevent drying out.
Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.
Add a pinch of red pepper flakes, a dash of hot paprika, or finely chopped fresh chili when sautéing the onions and carrots for extra heat.
Serve with crusty bread, a dollop of sour cream, or a simple cucumber salad for a refreshing contrast to the rich flavors.
Yes! Replace 2 tbsp tomato paste with 1 cup diced ripe tomatoes. Simmer longer to thicken the sauce, or blend for a smoother texture.
Double or triple ingredients evenly, but cook in batches if your pan is small to avoid overcrowding, which can make veggies soggy.
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