Solyanka
A delicious combination of smoky, salty, and sour, Solyanka soup is made with a variety of meats, pickled vegetables, and a rich beef broth, creating an exciting symphony of flavors.
Ingredients
- 6 ounces smoked bacon , cut into lardons
- 12 ounces kielbasa sausage , sliced (or other flavorful smoked or cured sausage)
- 12 ounces smoked pork (Kassler) or smoked ham , cut into small strips or diced
- 2 medium chicken breasts or 12 ounces lean beef , cut into cubes
- 1 tablespoon oil
- 1 large yellow onion , chopped
- 2 ribs celery , diced (for a more genuine European flavor use 1 cup of diced celeriac instead)
- 2 medium carrots , peeled and julienned or diced
- 3 cups shredded green cabbage
- 1 cup drained German sauerkraut (unless you can find a brand that is fermented and not pickled with vinegar, otherwise it's overpoweringly tangy)
- or homemade sauerkraut (click link for my recipe)
- 6 ounce can tomato paste
- 4 large German or European style pickles , (about 1 1/2 cups) cut into small strips
- 1 cup whole pitted olives or 3/4 cup sliced olives , black or green according to preference, rinsed and drained
- 2 tablespoons capers , drained
- 10 cups beef broth
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- sour cream , for serving (omit if dairy free)
- chopped fresh dill, green onions or parsley , for serving
- lemon slices , for serving
Instructions
- In a large soup pot, fry the bacon over medium-high heat until it is crispy, then add the kielbasa and fry until starting to brown. Transfer to a bowl and set aside, leaving the remaining fat in the pot.
- Fry the chicken or beef until cooked on the outer surface but not entirely cooked through. Add the smoked pork or ham and cook for another minute. Add this to the bacon kielbasa mixture and set aside.
- Add the oil to the pot and cook the onions until soft and translucent, 5-7 minutes. Add the celery, carrots and shredded cabbage and cook for another 5 minutes. Stir in the tomato paste and sauerkraut. Add the pickles, olives, capers, bay leaves, paprika, salt, pepper and the beef broth. Return the meat to the pot. Bring it to a boil, reduce the heat to simmer, cover, and simmer for 30 minutes. Add salt and pepper to taste and a little pickle juice if you like.Ladle the soup into bowls, add a dollop of sour cream, a sprinkle of fresh dill, green onions or parsley, and a half slice of lemon. Will keep in the fridge for 3-4 days.
Nutrition
Calories: 354kcalCarbohydrates: 12gProtein: 29gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 79mgSodium: 2987mgPotassium: 982mgFiber: 4gSugar: 6gVitamin A: 3476IUVitamin C: 20mgCalcium: 93mgIron: 3mg
Tried this recipe?Let us know how it was!