Beef Solyanka with Mushrooms and Cauliflower
Beef provides complete protein, iron, and vitamin B12, while cauliflower adds fiber. Pickles, olives, and lemon give the rich broth a bright tangy-salty flavor.
Boil the beef gently (420 g) in the water (1200 g) on a low stove setting with table salt (to taste) and black pepper (to taste) until tender.
Remove the beef, cut it into strips, and strain the broth.
Cut the pickles (100 g), champignon mushrooms (100 g), and onion (30 g) into strips. Fry them in ghee (30 g) until softened.
Finely chop the colored cauliflower (100 g).
Bring the broth to a boil, add the cauliflower, and cook until partly tender. Add the beef, fried vegetables, olives (100 g), and paprika (2 g); adjust the salt if needed and bring back to a boil.
Take the solyanka off the stove and let it stand for 5–7 minutes.
Ladle the solyanka into bowls and finish with olive oil (15 g), parsley (5 g), and lemon (20 g).
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