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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon


300 g boiled or roasted meat; 50 g smoky bacon; 1l beef stock; 1 cup cucumber brine; 2 salted cucumbers; a handful of sauerkraut; olives; salted mushrooms; 1 onion; 1 bay leaf; allspice; whole black peppercorns

Meat Solyanka (Мясная солянка)

Peel the cucumbers (set aside the peel) and dice them finely. Quarter the lemon, remove the flesh and finely chop it. Cut the streaky lard into cubes and fry it gently until the fat runs. Slice the onion into semi-circles and soften it in the lard. Add the finely chopped sauerkraut (drained beforehand) and fry it gently for 30 minutes. Add the smoky bacon, cucumbers, and stock and bring it to the boil. Simmer for 15 minutes. Meanwhile, place the cucumber skins in a saucepan and cover with cucumber brine, bring it to the boil and simmer for 15 minutes in a closed saucepan. Add the drained brine to the broth. Add the meat, whole olives, finely chopped lemon, salted mushrooms (thoroughly washed beforehand), bay leaf, peppercorns and salt if necessary. Bring the broth to the boil once again, remove it from the heat and leave to stand with the lid on for 10 minutes. Remove the bay leaf and serve with sour cream or flavoured oil.

Meat Solyanka (Мясная солянка)