Solyanka with olives
2 servings
35 minutes
Olive solyanka is a fragrant and rich soup infused with the spirit of European cuisine. Its history traces back to traditional Russian and Eastern European recipes, where meaty, spicy, and sour notes intertwine harmoniously. This dish combines various types of meat, pickles, olives, and black olives that give it a unique flavor with a hint of spiciness. Lemon adds freshness while sour cream provides creaminess, balancing the intensity of flavors. Solyanka is perfect for cozy family dinners or festive gatherings. Its thick texture and rich aroma warm you up and bring pleasure with every spoonful.
1
Cut the beef into medium cubes, bring the broth to a boil, add the beef, and cook over moderate heat for 10 minutes, skimming off the foam.
- Beef tenderloin: 120 g
- Meat broth: 800 g
2
Dice the onion and sausage into medium cubes, cut the bacon into thin strips, slice the cucumber lengthwise and then into thin half-rings, crush, peel and finely chop the garlic.
- Onion: 50 g
- Cooked-smoked sausage: 65 g
- Raw-smoked pork belly (bacon): 45 g
- Garlic: 1 clove
- Marinated cucumbers: 50 g
3
Cut the tomatoes into large wedges, peel them, and chop into large pieces; crush the olives and extract the pits, then chop the flesh into medium pieces.
- Tomatoes: 100 g
- Black olives: 50 g
- Green olives: 50 g
4
Fry the bacon in a hot pan for 2 minutes, add the onion and fry while stirring for another minute, add the sausage and fry for another minute, then transfer to the soup.
- Raw-smoked pork belly (bacon): 45 g
- Onion: 50 g
- Cooked-smoked sausage: 65 g
5
In the same pan, add a tablespoon of olive oil and sauté the tomatoes and cucumbers with a bay leaf over high heat for 1.5 minutes, then add to the soup.
- Olive oil: 20 ml
- Tomatoes: 100 g
- Marinated cucumbers: 50 g
- Bay leaf: 1 piece
6
Add olives and olives to the soup, simmer on low heat for 5 minutes, add garlic and 2 lemon slices, remove from heat, let it steep for 10 minutes.
- Green olives: 50 g
- Black olives: 50 g
- Garlic: 1 clove
- Lemon: 1 piece
7
Add finely chopped greens, mix, pour the soup into bowls, and serve with sour cream.
- Parsley: 5 g
- Dill: 5 g
- Sour cream: 40 g
