Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 cup sliced pickles
- 1 cup pitted prunes
- 2 bay leaves
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Sour cream and fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Add the chopped onion to the same pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Stir in the tomato paste, diced tomatoes, beef broth, sliced pickles, pitted prunes, bay leaves, paprika, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender.
4. Remove the bay leaves and discard. Taste the soup and adjust the seasoning as needed.
5. Serve hot with a dollop of sour cream and fresh parsley on top.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 1200mg
Fiber: 4g
Sugar: 18g
Substitutions for ingredients:
- You can use any type of beef for this recipe, such as sirloin or stew meat.
- If you don't have pickles, you can use capers or olives instead.
- Dried apricots or figs can be substituted for the prunes.
Variations:
- Add sliced carrots, celery, or bell peppers for extra vegetables.
- Use chicken or vegetable broth instead of beef broth.
- Add a splash of red wine for extra flavor.
Tips and tricks:
- To save time, you can use pre-cut beef cubes from the grocery store.
- If the soup is too thick, add more broth or water to thin it out.
- This soup tastes even better the next day, so feel free to make it ahead of time.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and fresh parsley on top.
Garnishes:
Sour cream and fresh parsley
Pairings:
Crusty bread or garlic bread
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too thin, let it simmer for a bit longer to thicken it up.
Food safety advice:
Make sure to cook the beef to an internal temperature of at least 145°F to ensure it is safe to eat.
Food history:
Solyanka is a traditional Russian soup that is typically made with meat, pickles, and sour cream. It is believed to have originated in the 16th century.
Flavor profiles:
Savory, tangy, and slightly sweet
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Russian