Solyanka (Солянка)
soup
medium
Solyanka is a thick, spicy, and sour Russian soup that combines multiple types of meat with pickled cucumbers, olives, and capers. This complex dish dates back to the 15th century and was traditionally a way to use leftover meats. The distinctive sour-salty-smoky flavor profile comes from the interplay of pickled vegetables, meat broth, and tomato paste. Often finished with a slice of lemon and dollop of sour cream, solyanka is both a hangover cure and a celebration dish.
Prep Time
20 minutes
Cook Time
60 minutes
Servings
6
Region & Occasion
Russianwintereverydaycelebration
Ingredients
- •300 g (10 oz) smoked sausage, sliced
- •200 g (7 oz) ham or boiled beef, diced
- •200 g (7 oz) cooked chicken or turkey, diced
- •2 liters (8 cups) beef or chicken broth
- •3 large pickled cucumbers, diced
- •100 ml (1/2 cup) pickle brine
- •1 large onion, finely chopped
- •2 tbsp tomato paste
- •100 g (3.5 oz) green olives, sliced
- •2 tbsp capers
- •2 bay leaves
- •1 tsp paprika
- •3 tbsp vegetable oil
- •Lemon slices and sour cream for serving
- •Fresh dill and parsley
Cooking Instructions
- 1Heat oil in large pot. Sauté onion until golden, about 8 minutes.
- 2Add tomato paste and paprika. Cook for 2 minutes, stirring.
- 3Pour in broth. Bring to boil.
- 4Add all meats, pickled cucumbers, and pickle brine.
- 5Add bay leaves. Reduce heat and simmer for 30 minutes.
- 6Add olives and capers. Simmer for another 10 minutes.
- 7Taste and adjust seasoning. The soup should be balanced between salty, sour, and savory.
- 8Remove bay leaves.
- 9Serve hot with lemon slice on top, dollop of sour cream, and fresh herbs.
- 10Traditionally accompanied by dark rye bread.
Tags
#hearty#sour#mixed-meats#Russian
