Solyanka with chicken broth
12 servings
180 minutes
Solanka on chicken broth is a vibrant embodiment of Russian cuisine, encompassing a wealth of flavors and aromas. This hearty soup features layered notes of smoked meats, saltiness, and a hint of acidity with roots in the history of Russian taverns where the combination of meats and spices created rich dishes. Chicken broth makes this solanka gentler than the classic version due to its soft and fragrant base for a complex flavor palette. Smoked sausages, pickled cucumbers, tomatoes, and capers create a contrasting harmony while dill and lemon refresh and complement the dish. It is served with sour cream, making the taste even more velvety and rich. This is not just a soup – it's a gastronomic journey that evokes memories of warm family lunches and cozy evenings.
1
In a pot with 3 liters of cold water, we place the chicken breast and bones (by bones, I mean the base of the chicken breast; part of the meat is used for another dish, while the skin and bones can be used for soup). We bring it to a boil, remove the foam, reduce the heat, and simmer for 2 hours, adding a whole peeled onion to the pot after an hour of cooking.
- Chicken bones: 300 g
- Chicken fillet: 100 g
- Onion: 2 pieces
2
While the broth is boiling, let's prepare the mirepoix. Peel and dice the remaining onion. Clean and dice the celery stalk. Peel and grate the carrot. Peel and mince or crush the garlic.
- Onion: 2 pieces
- Celery stalk: 3 pieces
- Carrot: 1 piece
- Ground dried garlic: 1 teaspoon
3
Heat vegetable oil in a pan and first add garlic, frying for 2-3 minutes over medium heat until it turns golden. Then add onion, cook until golden, then add celery and fry for another 3-4 minutes. Next, add carrot and continue frying for 5 minutes. Then remove from heat and set aside.
- Ground dried garlic: 1 teaspoon
- Onion: 2 pieces
- Celery stalk: 3 pieces
- Carrot: 1 piece
4
After 2 hours, we take the meat out of the pot (tear it by hand into fibers and set it aside). We discard the onion and bones, strain the broth, and put it back on the stove. We add salt.
- Salt: to taste
5
We clean the potatoes, cut them into cubes, add them to the broth, bring to a boil, reduce the heat, and cook until the potatoes are ready.
- Potato: 6 pieces
6
Then we add mirepoix to the broth.
7
Cut the boiled sausage and servelat into thin strips (or cubes, as you like) and fry until lightly crispy. Drain excess fat and add to the broth. Also, add the boiled chicken fillet.
- Boiled sausage: 100 g
- Cervelat: 100 g
- Chicken fillet: 100 g
8
Add tomato paste, mix. Add bay leaf.
- Tomato paste: 50 g
- Bay leaf: 2 pieces
9
Chop the pickled cucumbers into cubes and add them to the soup.
- Pickles: 5 piece
10
Add capers. Open the olives and add them to the soup, also pouring in the olive juice. Bring to a boil and remove from heat. Add dried garlic and black pepper. Let it steep for 30 minutes.
- Capers: 20 g
- Pitted olives: 70 g
- Ground dried garlic: 1 teaspoon
- Ground black pepper: to taste
11
We add chopped dill.
- Dill: 4 tablespoons
12
If the soup tastes sour to you, you can 'balance' the flavor with a tablespoon of sugar.
13
Serve with lemon and sour cream.