Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup pitted green olives, sliced
- 1/4 cup capers
- 1/4 cup tomato paste
- 1/4 cup red wine vinegar
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 4 cups chicken broth
- 1/4 cup sour cream
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the olives, capers, tomato paste, red wine vinegar, paprika, thyme, oregano, and bay leaf. Stir to combine and cook for 2 minutes.
5. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
6. Remove the bay leaf and stir in the sour cream. Season with salt and pepper to taste.
7. Serve hot with crusty bread or over rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Cook over medium-high heat until browned, then reduce to low and simmer for 30 minutes.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 12g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Green olives can be substituted with black olives.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different types of mushrooms, such as shiitake or portobello.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- To save time, use pre-sliced mushrooms.
- Make sure to brown the chicken well for maximum flavor.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a dollop of sour cream and a sprinkle of fresh herbs.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Crusty bread, rice, or a side salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Solyanka is a traditional Russian soup that is typically made with meat, fish, or mushrooms and a sour ingredient, such as pickles or sour cream.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread or over rice.
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Region: Russian