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!!!!