Soup - Solyanka with Chicken

6 servings

45 minutes

Chicken solyanka is a vibrant representative of Russian cuisine that embodies a wealth of flavors and aromas. Its history dates back to ancient tavern traditions when solyanka was prepared as a hearty dish for travelers. This chicken version stands out for its lightness and harmonious balance of smokiness, spiciness, and tanginess. Chicken fillet, bacon, and capers give the solyanka a rich taste, while pickled cucumbers and jalapeños add pleasant heat. The aromatic broth with tomato paste and spices ties all the ingredients together, creating a unique symphony of flavors. This soup not only warms but also stimulates the appetite, and serving it with lemon, parsley, and sour cream makes it truly restaurant-worthy. An ideal choice for a family lunch or cozy dinner.

Energy value per serving

• Calories: 283.1
• Proteins: 16.3g
• Fats: 22.1g
• Carbohydrates: 5g

Ingredients

• Chicken thigh fillet: 150 g
• Chicken breast fillet: 150 g
• Smoked bacon: 115 g
• Leek: 50 g
• Pickles: 100 g
• Tomato juice: 60 ml
• Tomato paste: 1 tbsp
• Chili sauce: 1 tbsp
• Olive: 110 g
• Capers: 30 g
• Lemon: to taste
• Beef broth: 500 ml
• Cucumber pickle: 125 ml
• Olive oil: 2 tbsp
• Mustard oil: 1 tsp
• Sea salt: to taste
• Allspice peas: 5 pc
• Bay leaf: 1 pc
• Pink pepper: 1 tbsp
• Jalapeno pepper: 15 g
• Sour cream: to taste
• Parsley: to taste

Cooking steps

1. Chop the bacon into small pieces.

   Required ingredients:

   • Smoked bacon: 115 g

2. Cut the chicken into cubes.

   Required ingredients:

   • Chicken thigh fillet: 150 g
   • Chicken breast fillet: 150 g

3. Slice the leek into rings.

   Required ingredients:

   • Leek: 50 g

4. Cut the cucumbers into sticks.

   Required ingredients:

   • Pickles: 100 g

5. Heat mustard oil and 1 tablespoon of olive oil in a pan. Add the bacon.

   Required ingredients:

   • Mustard oil: 1 teaspoon
   • Olive oil: 2 tablespoons
   • Smoked bacon: 115 g

6. Fry the bacon for 3-4 minutes over high heat, stirring occasionally.

7. Add chicken fillet to the bacon. Mix.

   Required ingredients:

   • Chicken thigh fillet: 150 g
   • Chicken breast fillet: 150 g

8. Add salt and mix. Reduce the heat.

   Required ingredients:

   • Sea salt:  to taste

9. Finely chop the jalapeño.

   Required ingredients:

   • Jalapeno pepper: 15 g

10. Stir after 5 minutes and remove from heat.

11. Heat 1 tablespoon of olive oil in a small pot. Add the leek.

    Required ingredients:

    • Olive oil: 2 tablespoons
    • Leek: 50 g

12. Add cucumbers and jalapeños.

    Required ingredients:

    • Pickles: 100 g
    • Jalapeno pepper: 15 g

13. Shuffle.

14. After a couple of minutes, add tomato juice and chili sauce.

    Required ingredients:

    • Tomato juice: 60 ml
    • Chili sauce: 1 tablespoon

15. Mix thoroughly and reduce the heat.

16. Heat the broth to a high temperature.

    Required ingredients:

    • Beef broth: 500 ml

17. Add the sautéed vegetables and chicken to the broth.

    Required ingredients:

    • Leek: 50 g
    • Pickles: 100 g
    • Jalapeno pepper: 15 g
    • Chicken thigh fillet: 150 g
    • Chicken breast fillet: 150 g

18. Bring to a boil, remove the foam, and reduce the heat. Cook for 20 minutes.

19. Add capers and olives.

    Required ingredients:

    • Capers: 30 g
    • Olive: 110 g

20. Add peppercorns and bay leaf.

    Required ingredients:

    • Allspice peas: 5 piece
    • Bay leaf: 1 piece

21. Add brine and tomato paste, mix thoroughly and cook for 5-7 minutes.

    Required ingredients:

    • Cucumber pickle: 125 ml
    • Tomato paste: 1 tablespoon

22. Pour into a plate, garnish with lemon, add parsley, and serve. You can add sour cream if desired.

    Required ingredients:

    • Lemon:  to taste
    • Parsley:  to taste
    • Sour cream:  to taste