Solyanka (Sour Meat Soup)
The Quirky Foodster Team
Ingredients
- Mixed cooked meats (ham, smoked sausage, beef), diced — 400 g (14 oz)
- Beef or chicken stock — 1.5 L (6 1/3 cups)
- Onion, finely chopped — 1
- Carrot, grated — 1
- Dill pickles, diced — 3
- Pickle brine — 100 ml (1/3 cup + 1 tbsp)
- Tomato paste — 2 tbsp
- Pitted black olives — 80 g (1/2 cup)
- Capers — 1 tbsp
- Bay leaves — 2
- Sunflower oil — 2 tbsp
- Lemon, sliced, and sour cream, to serve
Method
- Sauté the onion and carrot in oil for 5 minutes until softened.
- Stir in the tomato paste and cook for 2 minutes, then add the diced pickles and cook for a further 3 minutes.
- Pour in the stock, add the bay leaves, and bring to a simmer.
- Add the diced mixed meats, olives and capers, and simmer gently for 20 minutes.
- Stir in the pickle brine and simmer for a final 10 minutes, adjusting the sourness to taste.
- Serve hot, topped with a slice of lemon and a spoonful of sour cream.
Introduction: Solyanka is a thick, tangy soup built on a mix of cured and smoked meats, olives and pickles, reflecting Ukraine's tradition of using preserved foods through the winter months.
Cultural Background: Solyanka is a thick, tangy soup built on a mix of cured and smoked meats, olives and pickles, reflecting Ukraine's tradition of using preserved foods through the winter months. Its distinctive sour-salty flavour, from pickle brine and lemon, makes it a favourite hangover cure as much as a hearty family meal.
Tips: Balance the sourness gradually by adding pickle brine a little at a time and tasting as you go. Use a mix of at least two different cured or smoked meats for the most authentic depth of flavour.
Variations: Make a fish solyanka using a mix of white fish and smoked fish instead of meat. Add sliced mushrooms for extra earthiness. Not commonly made vegetarian, as the dish relies on a mix of meats for its signature flavour. Not applicable.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat for 8 minutes, stirring occasionally.
FAQs:
Q: Why is solyanka so sour?
A: The characteristic sourness comes from pickle brine, pickles and lemon, which balance the richness of the meats.
Q: Can solyanka be frozen?
A: It is best enjoyed fresh, as the pickles can lose their texture after freezing and thawing.
- Mixed cooked meats (ham, smoked sausage, beef), diced — 400 g (14 oz)
- Beef or chicken stock — 1.5 L (6 1/3 cups)
- Onion, finely chopped — 1
- Carrot, grated — 1
- Dill pickles, diced — 3
- Pickle brine — 100 ml (1/3 cup + 1 tbsp)
- Tomato paste — 2 tbsp
- Pitted black olives — 80 g (1/2 cup)
- Capers — 1 tbsp
- Bay leaves — 2
- Sunflower oil — 2 tbsp
- Lemon, sliced, and sour cream, to serve
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