ReceptnaptárSolyanka (sour smoked meat soup)
Solyanka is a thick, sour and piquant Russian soup, with its characteristic flavour coming from smoked meats, pickled cucumber, olives and capers. Its name means 'salty' in Russian, and it is indeed a salty, sour, filling dish. Good for cold days and for a festive table alike.
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Method
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- Cook the beef in the stock for 30 minutes, skimming off the foam.
- Meanwhile, fry the onion in the oil, add the sausage and ham, and fry for 5 minutes.
- Stir in the tomato purée and fry for another 2 minutes.
- Add the fried meats to the stock, then add the cucumber, pickle brine and bay leaf.
- Cook for another 15 minutes, then stir in the olives and capers.
- Serve with sour cream, a slice of lemon and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The pickle brine gives the soup its sour tang, so don't leave it out.
- Only add salt at the end, as the smoked meat, olives and cucumber are already salty.
- Put a slice of lemon on the plate when serving, as its fresh acidity balances the fattiness of the meats.
- It's even better the next day, once the flavours have come together.
Frequently asked questions
Can it be made with fish?
Yes, fish solyanka is also a classic, cooked in fish stock with pieces of perch or salmon.
What is it served with?
With sour cream, fresh dill and dark bread. Lemon is part of it too.
Similar recipes
- Fish solyanka (rybnaya solyanka) · Russian
- Cucumber Sauce · Hungarian
- Assiette de charcuterie (mixed charcuterie platter) · French
- Rouladen (beef rolls with bacon and pickled cucumber) · German
- Spaghetti alla puttanesca (olive and caper spaghetti) · Italian
- Wurstsalat (sliced sausage salad with vinegar-onion dressing) · German
More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Okroshka (cold kefir soup)
- Shchi (Russian cabbage soup)
- Rassolnik (pickle and barley soup)
- Tokmach (Tatar noodle soup with chicken)
- Tyurya (rye bread and onion kvass soup)
- Mushroom soup with pearl barley (gribnoy sup)
- Split pea soup with smoked meat (gorokhovy sup)
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