Solyanka Soup

Elena Butuc

I'd say that the Solyanka recipe was one of the most asked for recipes on the site over the last 2 months. Everyone wants it, so here is the famous and popular Russian soup - SOLYANKA! This soup is popular there especially after the copious holidays when there are meat and sausage leftovers from the festive meal. A fragrant and sour soup is made from these leftovers. There are different variants of the Solyanka recipe, with fish, mushrooms etc. The classic and the most popular is this, with sausages and smoked meat. For a better taste, it's recommended to use 4-5 different kinds. Here I put turkey sausages, salami and smoked ribs.

I tried not to overload you with too many details because, in fact, the classic recipe is very simple. You can optionally add a little rice or 2-3 potatoes. The olives, the lemon slice and, in the modern version, the capers (optional), are the ones that make it even more aromatic, more beautiful and, of course, more delicious. Because my children don't really eat capers and olives in this way, I put them in each one's bowl as they wish and a spoonful of sour cream is a must ...

Also, for this recipe I used water filtered in a Brita pitcher from Kitchenshop. You can find the whole range of jugs on the site at affordable prices, for every pocket.

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Ingredients

Metric US

●

Beef/pork meat

500 g

bone-in or boneless

●

Smoked ham

150 g

●

Sausages

150 g

●

Salami

150 g

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Pickled cucumbers

5 pieces

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Carrots

1 piece

●

White onion

2 pieces

●

Lemon

0.5 pieces

for serving

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Pitted olives

100 g

and capers, if you like and have

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Salt and pepper

1 tsp

to taste

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Fresh parsley

1 bunch

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Sunflower oil

50 ml

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Tomato paste

1 tbsp

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Sour cream

100 g

Step by step

Step 1

First of all, we prepare the basis for the soup - a very simple meat stock. You can use bone-in or boneless meat, pork or beef.

So, in a 5 liter pan place the meat and 1 whole onion.

Step 2

Pour 2-3 liters of clean and filtered water over the meat. I used water filtered in a Brita pitcher.

Step 3

Place over heat. When it comes to the boil, skim off the foam, make a low heat and cover the pot with a lid.

Let simmer slowly until the meat is completely done.

Step 4

After this time, remove the meat and onion. Discard the onion. Cut the meat into small pieces, once it has cooled a bit.

Step 5

See here the sausages I used. We don't really consume them and I chose what seemed to me more harmless. I bought from the meat shops in Sibiu some not very fatty ribs and a homemade salami, wieners and turkey sausages. So, if you have a craving for Solyanka but don't want to use heavy sausages, I say you have solutions.

Cut the wieners and sausages into thin round slices and the salami and ribs into small pieces.