Solyanka
The Quirky Foodster Team
Ingredients
- Mixed meats (smoked sausage, ham, beef), diced — 300 g (10.5 oz)
- Onion, chopped — 1
- Pickles, diced — 2
- Pickle brine — 2 tbsp
- Tomato paste — 2 tbsp
- Pitted olives — 35 g (1.25 oz)
- Beef stock — 1.4 L (48 fl oz)
- Oil — 2 tbsp
- Lemon, sliced — 1
- Sour cream and chopped dill, to serve
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and sauté the onion until softened.
- Add the tomato paste and cook briefly.
- Add the diced meats, pickles, pickle brine and stock, and bring to a simmer.
- Simmer for 20–25 minutes to let the flavours meld.
- Stir in the olives and season with salt and pepper.
- Serve hot, topped with a slice of lemon, a dollop of sour cream and chopped dill.
Introduction: A rich, tangy soup with mixed meats, pickles and olives, one of Russia's most distinctive and beloved traditional dishes.
Cultural Background: Solyanka reflects Russia's love of bold, layered flavours, its combination of smoked and cured meats with pickles and olives creating a uniquely tangy, savoury soup enjoyed as a hearty lunch or restorative meal.
Tips: Use a good variety of cured and smoked meats for the most authentic, complex flavour. Balance the tang carefully, tasting and adjusting the pickle brine to preference.
Variations: Use fish in place of meat for a variation called rybnaya solyanka. Adjust the olive and pickle quantities to taste.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: What makes solyanka distinctive?
A: Its combination of tangy pickles, olives and a variety of cured and smoked meats gives it a bold, savoury-sour flavour unlike most other soups.
Q: Can solyanka be made with fish?
A: Yes, rybnaya solyanka is a popular fish-based variation, using a mix of fish in place of the meats.
- Mixed meats (smoked sausage, ham, beef), diced — 300 g (10.5 oz)
- Onion, chopped — 1
- Pickles, diced — 2
- Pickle brine — 2 tbsp
- Tomato paste — 2 tbsp
- Pitted olives — 35 g (1.25 oz)
- Beef stock — 1.4 L (48 fl oz)
- Oil — 2 tbsp
- Lemon, sliced — 1
- Sour cream and chopped dill, to serve
- Salt and pepper — to taste
Please log in to leave a comment.