Solyanka soup
12 servings
120 minutes
Solanka is a rich and aromatic soup that embodies a wealth of flavors. Originating in Russia, it was initially prepared as a rustic dish combining meat products, pickles, and spices. Solanka surprises with its sour-salty note contributed by lemon, pickled cucumbers, and olives. The meat broth with smoked sausages, frankfurters, and spices reveals depth of flavor while tomato paste adds a slight tanginess. This soup is perfect for cold weather, warming you up and providing a feeling of fullness. Solanka is often served with a slice of lemon and sour cream to highlight its versatility. It fits perfectly into a cozy family lunch or festive table setting, delighting with its rich aroma and texture.
1
Prepare the necessary ingredients.
2
If necessary, bring the prepared meat broth to a boil, peel the potatoes, cut them into cubes or strips, place them in the pot with the broth, cook until done, and salt to taste.
- Bouillon: 2 l
- Potato: 500 g
- Green: to taste
3
Peel the carrot, wash it well, cut it into strips or small cubes, and place it in the pan.
- Carrot: 1 piece
4
Peel the onion, wash it well, cut it into strips or small cubes, and place it in a pan, adding 100 ml of vegetable oil.
- Onion: 1 head
- Vegetable oil: 100 ml
5
Fry the onion and carrot until golden. Add 300 grams of tomato paste to the pan and sauté while stirring.
- Onion: 1 head
- Carrot: 1 piece
- Tomato paste: 300 g
6
Add about 1-2 ladles of broth to the pan and simmer for another 5 minutes.
- Bouillon: 2 l
7
Cut the sausage and sausages into strips or small cubes.
- Smoked sausage: 400 g
- Sausages: 200 g
8
Cut the cucumbers into strips or small cubes.
- Pickles: 100 g
9
Put fried onions and carrots with tomato paste, 100 grams of olives, herbs to taste, sliced cucumbers, 2 lemon wedges, 1 bay leaf, 5 allspice berries, 1 teaspoon of pepper mix, sliced sausage and sausages in the pot. Peel, wash, crush the garlic and add it to the pot.
- Onion: 1 head
- Carrot: 1 piece
- Tomato paste: 300 g
- Olive: 100 g
- Green: to taste
- Pickles: 100 g
- Lemon: to taste
- Bay leaf: 1 piece
- Allspice peas: 5 piece
- Ground pepper mix: 1 teaspoon
- Smoked sausage: 400 g
- Sausages: 200 g
- Garlic: 1 clove
10
Boil all ingredients for about 10-15 minutes. Add salt if necessary. Serve the finished dish hot.
- Green: to taste