Solyanka Soup: A Russian Classic
Soup
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Cook Time
1 h 30 min
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
Solyanka Soup, a star dish of Russian cuisine, is an explosion of sweet and sour flavors that will transport you to the cold steppes. This recipe, inspired by tradition, combines varied meat, pickled cucumbers, olives and capers in a rich and comforting broth. Perfect for cold days, this soup is a hearty main course full of history. Go ahead and try this delight, ideal to share with family or friends at a special dinner. A touch of sour cream and a few lemon slices further enhance its flavor!
Ingredients (24 ingredients)
-
1 kg varied cooked meat
-
1 l meat broth
-
500 g kidney
-
2 piece carrots
-
1 piece onion
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6 piece small pickles
-
200 g cured pork shoulder
-
2 cucharadas oil
-
250 g sauerkraut
-
1 cucharada concentrated tomato
-
3 cucharadas fried tomato
-
1 piece grated natural tomato
-
1 cucharadita sweet paprika
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200 ml brine
-
1 cucharadita black peppercorns
-
2 hojas bay leaf
-
1 piece dried chili pepper
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200 g green/black olives
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3 cucharadas capers
-
1 pinch salt
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1 pinch sour cream
-
1 pinch parsley
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1 pinch dill
-
1 piece lemon slices
Preparation (10 steps)
Initial preparation of the kidney
Remove all the fat from the kidney and leave it soaking for at least 1 hour. Then, place the kidney in the Mixtopf and add water to cover it. Cook for 15 Min./100°C/Stufe 1. Remove the kidney, wash it and place it back in the Mixtopf with clean water, bay leaves and black pepper. Cook for 30 Min./100°C/Stufe 1.
Cooking the meat for the broth
In a separate pot, cook a piece of beef, chicken breast and pork. Remove the foam that forms on the surface. To flavour the broth, you can add celery or another vegetable. Reserve the broth.
Preparation of vegetables and sausages
Cut the onion and carrots into small pieces. Chop the sweet and sour pickles and the cured pork shoulder (or other sausages). Reserve.
Chopping cooked meats
Chop the cooked kidneys and cooked meats into small pieces or thin slices. Reserve.
Initial sauté of vegetables and sausages
Add 2 tablespoons of oil to the Mixtopf. Add the chopped onion and carrot and sauté for 5 Min./120°C/Stufe 1. Then, add the pieces of cured pork shoulder and kidney and cook for 3 Min./120°C/Stufe 1.
Add sauerkraut and sauté
Remove the liquid from the sauerkraut by squeezing it between your hands. Add 150 g of sauerkraut to the Mixtopf and sauté with the rest of the ingredients for 3 Min./120°C/Stufe 1.
Incorporate tomato and paprika
Add 1 tablespoon of concentrated tomato and sauté for 1 Min./120°C/Stufe 1. Then, add 3 tablespoons of fried tomato, 1 grated natural tomato and 1 teaspoon of sweet paprika. Mix for 1 Min./120°C/Stufe 1.
Add pickles and liquid
Add the 6 small chopped pickles and sauté for 2 Min./120°C/Stufe 1. Incorporate 200 ml of brine (pickle liquid), 1 teaspoon of black peppercorns, 2 bay leaves and 1 whole dried chili pepper (optional).
Final cooking of the soup
Add 1 liter of meat broth to the Mixtopf. Cook for 15 Min./100°C/Stufe 1. Then, add the chopped meat, 200 g of green/black olives and 3 tablespoons of capers. Cook for 5 Min./100°C/Stufe 1.
Adjust salt and serve
Taste the soup and add salt to taste if necessary. Serve the soup in a bowl, garnish with slices of meat (optional) and lemon slices. Serve with a tablespoon of sour cream or Greek yogurt and chopped parsley and dill.
Finished cooking? Great! 🎉
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Created by
Maria Hernandez
3
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Allergens
- Cereals with gluten
- Celery
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