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Solyanka soup

Solyanka traditional Russian appetizer soup with cured meats for parties
Solyanka soup is an explosion of taste and an unbelievable mix of ingredients – olives, capers, pickled cucumbers and lemon. This great appetizer can be served at parties as a starter. Its bright colours would lift up everybody’s spirit too! Solyanka soup can be made either with meat or fish. Meat Solyanka can be served with sour cream smetana.

There is another meal with the same name – Solyanka cabbage stew.

Solyanka soup

By myRussianFoods.com Published: November 24, 2013

    [ezcol_2fifth id="" class="" style=""][/ezcol_2fifth] [ezcol_3fifth_end id="" class="" style=""]Solyanka soup is an explosion of taste …

    Ingredients

    • 350 grams beef
    • 250 grams various smoked meets
    • 1.5 carrots
    • 1 onion
    • 100 grams pickled cucumbers
    • 2 tbs tomato paste
    • 1 tbs capers
    • 2 bay leaves
    • 3 tbs pickled cucumbers brine
    • olive oil
    • lemon
    • herbs dill or parsley
    • black pepper

    Instructions

    1. Boil the meat until soft - 1 hr
      (discarding the first boulion after approximately 15 minutes of boiling, washing the meat off the foam and pouring 2 litres of water)

    2. Switch the heat off. Take the meat out, allow to cool and cut into small cubes.

    3. Chop up the onion, pickled cucumbers, smoked meats and grate the carrots

    4. Slightly fry up the meats, set aside

    5. Fry up onions, then add carrots
        Add pickled cucumbers and fry about 2 minutes on small heat.
      Add tomato paste and braise 5-7 minutes

    6. Get back to the boulion – switch on the heat, bring to boil and add smoked meats and beef cubes, boil for about 5 minutes

    7. Add capers
      Add carrots, cucumbers and onion mix
      Add 3 tbs of pickled cucumbers brine or olives brine and boil for 5 minutes
      Add 3 tbs of pickled cucumbers brine or olives brine and boil for 5 minutes
      Then add bay leave, pepper and herbs.
      Allow to infuse for about 15 minutes. Remove the laurel.

    8. Serve with a piece of lemon and whole or cut olives.

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