Solyanka assorted
4 servings
60 minutes
Solyanka is a rich, aromatic soup of Russian cuisine that combines the flavors of smoked meats, meat products, and pickled cucumbers. Its history dates back to peasant feasts when leftovers of various meats were combined into a hearty and warming dish. The main feature is the sour-salty note given by cucumber brine and tomato paste. Olives add zest, while the variety of meat components provides depth and richness of flavor. It is served with a slice of lemon and sour cream, creating a perfect balance of sour, salty, and tender. Solyanka is an excellent choice for Sunday lunch or to regain strength after a festive meal.
1
Put the meat in a pot of water, bring to a boil, remove the foam, and cook until done.
- Beef: 350 g
2
Slice the onions into quarter rings.
- Onion: 2 heads
3
Cut cucumbers, sausage, and ham into thin strips.
- Pickled cucumbers: 4 pieces
- Smoked sausage: 250 g
- Ham: 250 g
4
Slice the sausages into rounds.
- Sausages (wieners): 2 pieces
5
Fry the onion in oil in a pan.
- Vegetable oil: 50 ml
- Onion: 2 heads
6
Add sausage, ham, cucumbers, and fry for 2 minutes.
- Smoked sausage: 250 g
- Ham: 250 g
- Pickled cucumbers: 4 pieces
7
Add pasta, pour in some water, and simmer.
- Tomato paste: 50 g
- Pickle brine: 0.5 glass
8
Cool the meat, cut it into strips, and add it to the broth with sauté.
- Beef: 350 g
9
Add olives. Pour in the brine and place the sausages.
- Black olives: 100 g
- Pickle brine: 0.5 glass
- Sausages (wieners): 2 pieces
10
Stir, salt, and keep on the fire until boiling.
- Salt: to taste
