All kinds of leftover meat can be used for this traditional Russian soup: cured meats, ham, sausages, salami, pastrami, hot dogs etc. The more variety, the tastier. Solyanka also calls for olives or capers and lemon.
1 person made this
200g fresh meat (beef of chicken), cubed
1 white onion
1 large carrot
6 medium potatoes
1 small cabbage head
1 tablespoon salt
sour cream for serving
200g smoked meat (any, your choice)
100g tomato puree
2 bay leaves
6 to 7 black peppercorns
120g green or black olives, pitted, or capers, to taste
fresh parsley, minced, to taste
fresh dill, minced, to taste
1/3 lemon, thinly sliced
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Rinse fresh meat under running water, place into a large stockpot filled with water and place on the hob on high heat.
While waiting for the water to boil, peel the onion and carrot. Grate carrot but leave onion whole, Peel potatoes and cut into cubes. Remove core of cabbage and shred, Halve, core and slice pepper into half-rings.
Remove the foam from the stock, add the whole onion and salt. Add all prepared vegetables except for the peppers. Simmer for 20 minutes.
Add peppers, sliced sausages, and smoked meat cut into cubes. Add tomato puree, bay leaves and peppercorns. Simmer for 15 minutes.
Within the last 5 minutes, add olives to taste, fresh herbs and lemon. Cover, turn off heat and let stand for another 15 minutes.
To serve, add soured cream and garnish with fresh herbs.