#ARCTIC. #SIBERIA. THIS IS TAIMYR. The solyanka soup is a traditional New Year’s dish, because it is satisfying, beautiful, rich and is often prepared from what is left over from the New Year’s table. Andrey Raduntsev, a native Norilsk resident, knows how important such a simple but tasty hot meal is in our climate:
“Generally, solyanka comes in three types: meat, fish and mushroom. Today we will make the first version. I know that some people do not put potatoes in it, but this is optional: I always do. You will also need ribs, smoked meats, sausages, chicken legs, capers, olives, barrel cucumbers, tomato paste, carrots and onions for frying”.
Andrey Raduntsev has been an employee of the Nornickel Polar Division since 1987. Today, he coordinates the large project Clean Norilsk, which has repeatedly won national awards over the past four years.
While preparing the New Year’s solyanka, the guest said that he always liked cooking. For example, in his student years, a group of his classmates often got together, and everyone tried to please their comrades with a delicious dish of their own making:
“In those years, I often baked crispy cookies. Today, I almost never make confectionery, I try to eat sugar as little as possible, but I cook meat, fish, omelettes”.
Meanwhile, work was in full swing in the kitchen – cucumbers were being fried, vegetables – prepared, potatoes – boiled. The result was a rich, aromatic solyanka. Which, as it turns out, has one significant ‘minus’: you will eat it endlessly.
You can watch the TV project’s full version at the link.
In the previous episode of the show, the director of the Nornickel company’s industrial safety and labor protection department, Nadezhda Platonova, shared the recipe and the intricacies of cooking delicious fried potatoes.
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Text: Maria Sokolova, Photo: Nornickel Polar Division’s press service
