Solyanka with chicken thighs and Adyghe cheese
6 servings
60 minutes
Solanka with chicken thighs and Adyghe cheese is a cozy dish of Russian cuisine that combines the tenderness of chicken, the spiciness of cheese, and the rich flavor of caramelized vegetables. Historically known as a thick soup, this version is a full hot dish that delights with its harmony of ingredients. Cabbage soaked in tomato paste acquires a slight sourness, while fragrant Provencal herbs enhance the taste of juicy chicken fillet. Adyghe cheese melts to give solanka a special creamy texture. This hearty homemade treat is perfect for family dinners or lunches in cold weather, warming and filling the home with a cozy aroma.
1
Finely chop a small head of cabbage.
- Cabbage: 1 head
2
Chop the onion into small cubes.
- Onion: 1 head
3
In a well-heated pan, combine butter and sunflower oil.
- Butter: 50 g
- Sunflower oil: to taste
4
Fry the onion.
- Onion: 1 head
5
Add a heaping teaspoon of sugar and a pinch of salt for caramelization.
- Salt: to taste
6
Grate the carrot on a large grater and add it to the onion. Fry until soft and transfer to a bowl.
- Carrot: 1 piece
7
In the same pan, fry the cabbage for about 5-7 minutes.
- Cabbage: 1 head
8
Once the cabbage softens, add a spoon of paste and pour in water. Mix well with a wooden spatula.
- Tomato paste: 1 teaspoon
- Water: 100 ml
9
Salt and pepper to taste, then add the cabbage to the carrots and onions.
- Salt: to taste
- Ground black pepper: to taste
10
Cut the chicken thighs into small cubes and fry them in the same pan as the vegetables. Add salt.
- Boneless chicken thigh fillet: 700 g
- Salt: to taste
11
Grate Adyghe cheese on a coarse grater.
- Adyghe cheese: 200 g
12
Once the fillet is ready, season with Provencal herbs.
- Herbes de Provence: 1 teaspoon
13
Transfer the vegetables to the thighs.
14
Add grated cheese and mix well until it melts. Remove from heat.
- Adyghe cheese: 200 g
15
Serve the ready solyanka hot.
