Solyanka in Haiduk style
4 servings
30 minutes
Gaidutski solyanka is a dish infused with the spirit of Bulgarian traditions and shepherd's meals. Its rich flavor unfolds thanks to lamb cooked with fragrant roots, fresh mushrooms, and an unexpected touch—raspberry berries. A pine branch adds a subtle forest aroma to the soup, while greens complete the composition with freshness. Solyanka warms in cold weather and restores strength after a long day. Its thick consistency makes the dish not just a soup but a true feast where each ingredient resonates in harmony. The taste balances between salty, meaty richness and a slight acidity if you add some wine or lemon juice. An ideal option for lovers of traditional cuisine who appreciate simple yet profound flavor combinations.
1
Wash the lamb, remove membranes, tendons, and fat, separate the meat from the bones, and place the meat and bones in a pot, cover with water, and put on the fire. Bring to a boil and then simmer for an hour over medium heat, constantly skimming the foam. Remove the pot from the heat, extract the meat and bones. Strain the broth and pour it back into the pot, cool the meat and cut it into small pieces, then return it to the broth, put the pot on the fire, and cook until the meat is done.
- Mutton: 1 kg
2
Wash the parsley and celery roots and carrot, dry them, and cut into thin strips. Peel the potatoes and cut into large chunks. Wash the mushrooms and cut into large pieces. Wash the berries and pine branch and wrap them in sterile gauze. Wash the green onions and chop.
- Parsley root: 1 piece
- Celery root: 10 g
- Carrot: 1 piece
- Potato: 350 g
- Fresh mushrooms: 200 g
- Raspberry: 60 g
- Green onions: 2 stems
3
Remove the bones from the broth — they are no longer needed. In the boiling lamb broth, add roots, carrots, potatoes, mushrooms, a pine branch, and berries wrapped in cheesecloth, along with a bay leaf. Season with salt and pepper to taste, and you can also add a bit of dry wine or lemon juice for flavor. Cook the solyanka on medium heat with the lid closed for half an hour.
- Salt: to taste
4
Before serving, remove the cheesecloth with berries and a pine branch from the soup pot. Distribute the meat evenly on the plates, pour the solyanka, and sprinkle with finely chopped parsley on top.
- Chopped parsley: to taste