Assorted Solyanka with Chicken Broth
8 servings
80 minutes
Solanka on chicken broth is a fragrant dish of Russian cuisine filled with a wealth of flavors. The origins of solanka date back centuries when chefs experimented with leftover meat products to create a thick, rich soup. It combines the spiciness of pickles and capers, the tenderness of smoked chicken, sausages, and salami, as well as the sweet-sour depth of tomato paste. The harmony of ingredients makes it perfect for warming lunches or family gatherings. Serving with lemon and sour cream enhances the contrast of flavors, turning each sip into pleasure. Solanka is not just a soup but a rich and hearty culinary masterpiece that can surprise even the most discerning gourmet.
1
Slice the onion into half rings and sauté in 2 tablespoons of well-heated oil until soft. Add tomato paste and fry for 3 minutes. Add sliced cucumbers and sugar. Sauté for 2 minutes while stirring.
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
- Tomato paste: 3 tablespoons
- Pickled cucumbers: 200 g
- Sugar: 1 teaspoon
2
Transfer the vegetables to the hot meat broth, bring to a boil, and simmer for 10 minutes.
- Chicken broth: 2 l
3
Cut the sausages, sausage, and chicken into small slices and fry in the remaining vegetable oil until golden brown. Add to the soup along with olives and capers. Season with salt and pepper, add bay leaf and cucumber brine, and simmer the soup on low heat for another 10 minutes.
- Pork sausages: 150 g
- Semi-smoked sausage: 200 g
- Smoked chicken legs (quarters): 1 piece
- Vegetable oil: 3 tablespoons
- Green olives: 100 g
- Pickled capers: 1 tablespoon
- Bay leaf: 1 piece
- Pickle brine: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Remove the ready soup from the heat, add chopped parsley. Let it steep for 30 minutes, serve with sour cream and lemon wedges. Enjoy your meal!!!
- Parsley: 0.5 stem
- Sour cream: to taste
- Lemon: 0.5 piece