0
0
00
This soup of Russian/Ukrainian origin is also popular in the three Baltic States (Estonia, Latvia, Lithuania), Poland, and eastern Germany—an example of the influence of Russian foods on the cuisines of countries that were once under the domination of the Soviet Union. Solyanka's popularity is attributed to its versatility (using any kind of leftover meat or fish) and the combination of piquant flavors that make you crave a second bowl of it.
| Servings |
| 10 cups |
|
|
|
|
This soup of Russian/Ukrainian origin is also popular in the three Baltic States (Estonia, Latvia, Lithuania), Poland, and eastern Germany—an example of the influence of Russian foods on the cuisines of countries that were once under the domination of the Soviet Union. Solyanka's popularity is attributed to its versatility (using any kind of leftover meat or fish) and the combination of piquant flavors that make you crave a second bowl of it.
|
Ingredients
- 1/4 lb diced bacon
- 2 tbsp vegetable oil
- 2 each finely chopped onions
- 2 large cloves garlic minced
- 1 tbsp sweet (mild) paprika
- 1 tsp hot paprika (or more, to taste)
- 1/4 cup tomato paste
- 3/4 pound (12 ounces) cooked sausages (such as frankfurters, bockwurst, knackwurst), cut crosswise into 1/4-inch rounds Or a total of 1 pound of leftover cooked meats
- 1/4 pound (4 ounces) cooked ham, cut into thin strips (julienned)*
- 4 each small sour dill pickles, seeded and cut into thin strips, 2 inches long 2 medium pickles also works
- 7 cups beef stock
- 1 each bay leaf
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 cup pitted whole black or green olives
- 1 tbsp pickled capers
Servings: cups
Units:
Instructions
- Heat the bacon and oil together in a large soup pot over medium heat to melt some of the bacon fat. Increase heat to medium-high, add onions, and sauté until golden. Reduce heat to low, stir in garlic and paprika, and cook, stirring constantly for 1 minute. Quickly stir in the tomato paste.
- Add the meats, pickles, stock, bay leaf, salt, and pepper. Bring the soup to a boil over high heat, then reduce the heat and simmer, partially covered, for 10 minutes. Add olives and capers and simmer 5 minutes more.
- Serve hot, each bowl garnished with 2 thin slices of lemon and a large dollop of sour cream.
Share this Recipe
