Soup - Solyanka with Chicken
6 servings
45 minutes
Chicken solyanka is a vibrant representative of Russian cuisine that embodies a wealth of flavors and aromas. Its history dates back to ancient tavern traditions when solyanka was prepared as a hearty dish for travelers. This chicken version stands out for its lightness and harmonious balance of smokiness, spiciness, and tanginess. Chicken fillet, bacon, and capers give the solyanka a rich taste, while pickled cucumbers and jalapeños add pleasant heat. The aromatic broth with tomato paste and spices ties all the ingredients together, creating a unique symphony of flavors. This soup not only warms but also stimulates the appetite, and serving it with lemon, parsley, and sour cream makes it truly restaurant-worthy. An ideal choice for a family lunch or cozy dinner.
1
Chop the bacon into small pieces.
- Smoked bacon: 115 g
2
Cut the chicken into cubes.
- Boneless chicken thigh fillet: 150 g
- Chicken breast fillet: 150 g
3
Slice the leek into rings.
- Leek: 50 g
4
Cut the cucumbers into sticks.
- Marinated cucumbers: 100 g
5
Heat mustard oil and 1 tablespoon of olive oil in a pan. Add the bacon.
- Mustard oil: 1 teaspoon
- Olive oil: 2 tablespoons
- Smoked bacon: 115 g
6
Fry the bacon for 3-4 minutes over high heat, stirring occasionally.
7
Add chicken fillet to the bacon. Mix.
- Boneless chicken thigh fillet: 150 g
- Chicken breast fillet: 150 g
8
Add salt and mix. Reduce the heat.
- Sea salt: to taste
9
Finely chop the jalapeño.
- Jalapeno pepper: 15 g
10
Stir after 5 minutes and remove from heat.
11
Heat 1 tablespoon of olive oil in a small pot. Add the leek.
- Olive oil: 2 tablespoons
- Leek: 50 g
12
Add cucumbers and jalapeños.
- Marinated cucumbers: 100 g
- Jalapeno pepper: 15 g
13
Shuffle.
14
After a couple of minutes, add tomato juice and chili sauce.
- Tomato juice: 60 ml
- Chili sauce: 1 tablespoon
15
Mix thoroughly and reduce the heat.
16
Heat the broth to a high temperature.
- Beef stock: 500 ml
17
Add the sautéed vegetables and chicken to the broth.
- Leek: 50 g
- Marinated cucumbers: 100 g
- Jalapeno pepper: 15 g
- Boneless chicken thigh fillet: 150 g
- Chicken breast fillet: 150 g
18
Bring to a boil, remove the foam, and reduce the heat. Cook for 20 minutes.
19
Add capers and olives.
- Capers: 30 g
- Green olives: 110 g
20
Add peppercorns and bay leaf.
- Allspice berries: 5 piece
- Bay leaf: 1 piece
21
Add brine and tomato paste, mix thoroughly and cook for 5-7 minutes.
- Pickle brine: 125 ml
- Tomato paste: 1 tablespoon
22
Pour into a plate, garnish with lemon, add parsley, and serve. You can add sour cream if desired.
- Lemon: to taste
- Parsley: to taste
- Sour cream: to taste
