Meat solyanka with olives
4 servings
60 minutes
Meat solyanka with olives is a bright and rich dish favored in Eastern European cuisine. Its history traces back to the traditions of merchant feasts where solyanka symbolized a wealth of flavors and ingredient diversity. This recipe combines smoked chicken breast, sausage, and hot dogs, adding richness and depth to the broth. Pickles and olives add a tangy zest, while parsnip and khmeli-suneli provide aromatic spice. Solyanka has a thick, hearty consistency and warms well on cool days. It is usually served with a slice of lemon and sour cream to soften the rich taste. This dish is perfect for both cozy family lunches and festive tables, delighting guests with its rich aroma and flavor.
1
Choose a pot of 3.5–4 liters, fill it with water, and put it on the fire.
2
Finely chop the onion and add it to the boiling water.
- Onion: 1 head
3
Now we grate the carrot on a coarse grater, cut the potato into strips, and dice the bell pepper.
4
When the onion becomes transparent in boiling water, we add carrot, potato, and bell pepper.
- Carrot: 1 piece
- Potato: 8 pieces
- Bell pepper: 0.5 piece
5
While the vegetables are boiling, we will focus on the meat part of our dish. We will pour boiling water over the smoked chicken breast a few times and chop it into strips, slice the sausages into circles, and cut the smoked sausage into cubes (but this is not crucial, and you can use your preferred cutting methods).
- Smoked chicken breast: 200 g
- Sausages (wieners): 200 g
- Krakowska sausage: 150 g
6
Now we will chop the pickled cucumbers and olives.
- Pickled cucumbers: 200 g
- Pitted black olives: 100 g
7
When the potatoes are soft, add tomato paste, a teaspoon of dried parsnip root, and a pinch of khmeli-suneli to the broth, along with meat slices and cucumbers with olives. Mix well and cook for about 15 minutes, skimming off the foam.
- Tomato paste: 70 g
- Parsnip root: 7 g
- Khmeli-suneli: pinch
- Sausages (wieners): 200 g
- Krakowska sausage: 150 g
- Pickled cucumbers: 200 g
- Pitted black olives: 100 g
8
Now that the vegetables, meat, and spices have boiled well and given all their juices to the broth, you can add salt and pepper, bay leaf, and finely chopped dill. Simmer for 3-5 minutes on low heat with the lid on.
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
- Bay leaf: 3 pieces
- Dill: 1 bunch
