Soup Solyanka
5 servings
25 minutes
Soljanka is a thick and aromatic soup filled with a wealth of flavors and a rich history of Russian cuisine. Its roots go back centuries when soljanka was a favorite dish of merchants and innkeepers. This classic variation includes tender turkey ham, tangy pickles, spicy jalapeño, and rich tomato broth, creating a harmonious blend of sour, salty, and spicy tastes. The addition of capers and cucumber brine gives the soup its characteristic tanginess, while bay leaves and pepper mix fill it with spicy notes. Soljanka is traditionally served hot, complemented by a slice of fresh bread and a spoonful of sour cream that softens the bold flavors. This dish warms on cold days and is perfect for cozy family gatherings.
1
Cut the carrot into small cubes.
- Carrot: 40 g
2
Chop the leek coarsely.
- Leek: 50 g
3
Cut the cucumbers into thick slices.
- Pickles: 80 g
4
Chop the jalapeño finely.
- Jalapeno pepper: 30 g
5
Cut the ham into strips.
- Turkey ham: 350 g
6
Add ham, carrot, and onion to the heated oil in the frying pan.
- Turkey ham: 350 g
- Carrot: 40 g
- Leek: 50 g
7
Fry on high heat for about 3 minutes, then stir, season with pepper mix, add tomato paste and chili sauce. Stir and reduce the heat slightly.
- Ground pepper mix: to taste
- Tomato paste: 1.5 tablespoon
- Chili sauce: 0.5 teaspoon
8
After 5 minutes, add cucumbers and jalapeños. Stir.
- Pickles: 80 g
- Jalapeno pepper: 30 g
9
After 1 minute, remove from heat and transfer to a deep pot.
10
Pour in the broth and set to high heat. Once boiling, immediately reduce the heat and add the bay leaf.
- Turkey broth: 1.2 l
- Bay leaf: 1 piece
11
After 12 minutes, pour in the cucumber brine and add capers. Season with salt and pepper.
- Cucumber pickle: 1.5 tablespoon
- Capers: 3 tablespoons
- Sea salt: to taste
12
Remove from heat after 3 minutes. Serve in portions.
- Turkey ham: 350 g
- Turkey broth: 1.2 l