Polish Solyanka
4 servings
30 minutes
Polish solyanka is a rich and aromatic soup that embodies the traditions of Polish cuisine. Its roots go back centuries when housewives aimed to create a hearty dish from available ingredients. The soup is based on tender meat of several types, and its spiciness and rich flavor are achieved through the combination of sauerkraut, pickles, and mushrooms. Tomato paste adds a slight tanginess while spices provide refined zest. The solyanka is thick, warming, and perfect for leisurely winter dinners. It is served with a slice of lemon, herbs, and sour cream to create an exquisite balance of flavors. This dish is valued for its richness and ability to stimulate appetite. In Poland, it is traditionally prepared for family gatherings and celebrations, enjoying a rich bouquet of flavors.
1
Wash the beef bones and chicken meat, place them in a pot, add water, salt, peppercorns, and bay leaves. Cook on low heat until the meat is done. Then remove the bones and chicken from the broth, separate the beef from the bones, and chop it finely with the chicken. Strain the broth and pour it back into the pot.
- Meat bones: 350 g
- Chicken: 0.3 piece
- Salt: to taste
- Ground black pepper: to taste
- Basil: to taste
- Thyme: to taste
2
Wash the pork, dry it, and cut it into small pieces. Fry the meat in a little vegetable oil until golden brown. Then pour some broth into the pan, season with salt and pepper, and simmer over medium heat until cooked.
- Pork: 350 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
In a separate pot, heat olive oil, add sauerkraut, and sauté over medium heat, stirring constantly. When the cabbage becomes soft, add finely chopped gherkins and half a pickled cucumber, marinated mushrooms (if they are large, cut them into pieces), and tomato paste. Mix everything well and simmer for 15 minutes.
- Olive oil: to taste
- Sauerkraut: 50 g
- Gherkins: 4 pieces
- Pickles: 5 piece
- Pickled mushrooms: 5 piece
- Tomato paste: 0.5 tablespoon
4
Bring the broth to a boil, add all three types of meat and stewed vegetables with mushrooms. Bring to a boil again, then season with salt and pepper to taste, add basil and thyme, and let it simmer on low heat.
- Meat bones: 350 g
- Pork: 350 g
- Chicken: 0.3 piece
- Sauerkraut: 50 g
- Gherkins: 4 pieces
- Pickles: 5 piece
- Pickled mushrooms: 5 piece
- Tomato paste: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Basil: to taste
- Thyme: to taste
5
At this time, mix sour cream and flour in a small bowl, pour in the juice of half a lemon, and mix everything well. Pour the resulting mixture into the pot with the soup and stir.
- Sour cream: 3 tablespoons
- Lemon: 0.8 piece
6
Cook the solyanka on low heat for 15-20 minutes, and at the end, add finely chopped sausage (or sausage/sausage) to the pot.
- Boiled sausage: 40 g
7
Before serving, pour the soup into bowls, add a slice of peeled lemon, sour cream, and sprinkle chopped herbs on top.
- Lemon: 0.8 piece
- Sour cream: 3 tablespoons
- Green: to taste