Solyanka

Name: Solyanka
Total time: 1 h 30 min
Yield: 6
Cuisine: Russian
Ingredients: 500 g Beef or pork on the bone; 200 g Smoked sausage, sliced; 150 g Smoked ham or bacon, diced; 4 Pickled cucumbers, diced; 150 ml Pickle brine from the jar; 2 Onions, chopped; 3 tbsp Tomato purée; 100 g Black olives, halved; 2 tbsp Capers, drained; 2 Bay leaves; 3 tbsp Sunflower oil; 2.5 L Water; 1 tsp Salt; 1 lemon, 200 g Lemon, sliced, and smetana to serve

Three or four cured meats in one pot with pickled cucumbers, olives, capers and a ladle of the pickle brine — thick, sour, salty, and the classic answer to the morning after.

Источник

Автор рецепта Russian home kitchens · 🏺 Традиционное · Cabbage, potato, cucumber and dill, a pot of soup that is always on, and a spoon of smetana on top of most of it.

Russian · sour meat soup — An ownerless traditional dish, so no cook is credited. The cited article confirms the Russian origin, the thick sour character, the pickled cucumber, olive and caper base and the meat, fish and mushroom variants. It notes the dish is common across Russia, Ukraine and beyond, and that is said here rather than glossed over. Quantities and method are this book's own.

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Приготовление

Simmer the bone-in meat in the water with the bay for 1 hour. Lift it out, dice it and strain the broth.
Fry the onion in the oil for 8 minutes, add the tomato purée and cook 3 minutes until it darkens.
Add the diced pickles and cook 5 minutes so they lose their raw edge.
💡 Frying the pickles first is the step people skip. Straight into the broth they stay squeaky and taste of vinegar rather than of pickle.
Fry the sausage and ham in a separate dry pan until the edges catch, 5 minutes.
Put everything into the broth with the brine, olives and capers and simmer 20 minutes. Salt only at the end.
💡 Taste before you salt at all. Between the cured meats, the pickles, the brine and the capers, it is often salty enough already.
Serve with a slice of lemon and a spoon of smetana in each bowl.

💡 Советы

There are fish and mushroom solyankas too, built the same way. The pickles, olives and brine are the constant; the protein is not.
Use at least three different cured meats. That is what makes it solyanka rather than a good sausage soup.
It is thicker than most Russian soups — closer to a stew, and the spoon should meet resistance.