Ingredients with Measurements:
- 1 lb. beef, cut into small cubes
- 1 lb. smoked sausage, sliced
- 1 lb. sauerkraut, drained
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- 1 bay leaf
- 4 cups beef broth
- 2 cups water
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the sliced sausage and cook until browned. Remove from the pot and set aside.
3. Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
4. Add the tomato paste, paprika, caraway seeds, and bay leaf to the pot. Stir to combine.
5. Add the sauerkraut, beef broth, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
6. Add the cooked beef and sausage back to the pot. Simmer for another 10 minutes.
7. Remove the bay leaf from the pot. Stir in the sour cream and season with salt and pepper to taste.
8. Ladle the solyanka into soup bowls. Garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning meat
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 467
Fat: 35g
Carbohydrates: 11g
Protein: 26g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef
- Kielbasa or chorizo can be used instead of smoked sausage
- Cabbage can be used instead of sauerkraut
Variations:
- Add diced potatoes to the pot for a heartier soup
- Use vegetable broth instead of beef broth for a vegetarian version
- Add a dollop of mustard or horseradish to each bowl for extra flavor
Tips and Tricks:
- Be sure to drain the sauerkraut well before adding it to the pot
- Use a wooden spoon to stir the soup to prevent scratching the pot
- Solyanka tastes even better the next day, so consider making it ahead of time
Storage Instructions:
Store leftover solyanka in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the solyanka in a pot over low heat until heated through.
Presentation Ideas:
Serve the solyanka in colorful soup bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or garlic bread
Suggested Side Dishes:
Green salad or roasted vegetables
Troubleshooting Advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors
- If the soup is too thick, add more water or broth to thin it out
Food Safety Advice:
- Be sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers promptly in the refrigerator to prevent bacterial growth
Food History:
Solyanka is a traditional Russian soup that dates back to the 16th century. It is typically made with meat, vegetables, and sour cream.
Flavor Profiles:
Solyanka is a savory and slightly sour soup with smoky and spicy flavors from the sausage, paprika, and caraway seeds.
Serving Suggestions:
Serve the solyanka as a main course for lunch or dinner.
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Region: Russian