Solyanka Soup
Solyanka soup is popular in Russia and Ukraine and is a combination of sausage, cured meats, rich broth, olives, capers, and more.
Ingredients
- 2 bay leaves
- 6 black peppercorns
- 4 allspice berries
- 10 cups water
- 4 tablespoons beef base
- ½ head cabbage (green, shredded)
- 1 cup celery (chopped)
- 1 tablespoon oil
- 2 medium onions (chopped)
- 2 carrots (peeled and chopped)
- 1 pound Polish kabanosy sausage (sliced ¼-inch thick)
- 2 cooked chicken breasts (cubed)
- 1 cup ham (cubed)
- 3 large dill pickles (chopped)
- 1 (6-ounce) can tomato paste
- 2 (14-ounce) cans stewed tomatoes
- ¾ cup black olives (sliced)
- 2 tablespoons capers
- 1 cup white wine (dry)
- Salt and pepper (to taste)
- freshly ground black pepper
- ½ cup sour cream
- ½ cup chopped fresh dill to taste
Instructions
Gather the ingredients.
Make a spice sachet by adding the bay leaves, peppercorns, and allspice in a square of cheesecloth . Tie with a long piece of butcher’s twine.
Using the ends of the butcher’s twine, tie the sachet onto the handle of a large soup pot so that the sachet hangs into the pot.
Add the water and beef base to the soup pot and bring to a boil. Add the shredded cabbage and chopped celery and return to a boil. Reduce the heat and simmer for 30 minutes.
Heat the oil in a large skillet. Add the onions and carrots and sauté until translucent. Add the sausage, chicken, ham, pickles, and tomato paste. Bring to a boil, reduce the heat, and simmer for 2 minutes. Transfer to the soup pot.
Add the stewed tomatoes, sliced olives, and capers, and bring it barely to a boil. Add the wine and simmer gently for 20 minutes.
Remove the sachet and discard. Adjust the seasonings with salt and pepper if necessary.
Ladle the soup into hot bowls and garnish with the sour cream and dill. Serve hot.
Nutrition
- Serving size
- 8-10 servings
- Calories
- 274 kcal
- Fat
- 13 g
- Saturated fat
- 4 g
- Unsaturated fat
- 0 g
- Cholesterol
- 65 mg
- Sodium
- 2199 mg
- Carbohydrates
- 17 g
- Fiber
- 4 g
- Sugar
- 7 g