Solyanka is a thick, spicy and sour dish of Russian cuisine.
There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms. Meat solyanka is the most common, however, and it usually includes an assortment of meats ranging from beef, veal, ham, sausage, to liver. The primary ingredients of all variations include pickled mushrooms or cucumbers, cabbage, and of course sour cream and dill, Russia’s stand-by garnishes. Regardless of how it is made, the most characterizing aspect of solyanka is its saltiness; which might be guessed from
This dish needs time and your patience.
Ingredients (for 6 servings):
A half-kilo beef shoulder cut
A couple of chicken breasts
Smoked pork ribs
Smoked chicken leg
1 large carrot
2 tablespoons of tomato paste
200-300 grams of pitted olives
Several small parsley roots
A few grains of allspice
Here's how we do it:
1) The first thing to do is boil the broth. We take a beef shoulder cut and pour in some water. As soon as it comes to the boil, we turn down the heat and leave it to simmer for 2-3 hours. To season the broth, we add bay leaf, parsley root, allspice, and a touch of cardamom.
2) While the broth is boiling, we’ll chop the remaining ingredients.
3) We fry the smoked products in one frying pan. And the onions, carrots, and chicken in another.
4) After removing the beef from the broth, we strain the liquid and cut the beef into small pieces.
5) ALL the ingredients go into the strained broth! Once all the ingredients are in place, we let the soup stew for about 10 minutes more and give it time to brew. Solyanka acquires its optimal taste the following day, but if you can’t wait...
6) Add a little dill, sour cream, and a slice of lemon — that’s what rounds off a truly good solyanka. Since solyanka already contains many salty ingredients, we add only a tiny pinch of salt.
Solyanka soup is great
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