Ingredients with Measurements:
- 1 lb. beef, cubed
- 1 lb. smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 carrot, grated
- 1 tbsp. tomato paste
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) sauerkraut, drained
- 1 can (14 oz.) black olives, drained and sliced
- 1 tbsp. capers
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. paprika
- 1 tsp. black pepper
- 1 tsp. salt
- 8 cups beef broth
- 1 lemon, sliced
- 1/4 cup chopped fresh parsley
- Sour cream, for serving
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, brown the beef over medium-high heat until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the sliced sausage and brown for 5 minutes. Remove and set aside.
3. Add the chopped onion, green and red bell peppers, and grated carrot to the pot. Cook for 5 minutes or until the vegetables are softened.
4. Add the tomato paste, diced tomatoes, sauerkraut, black olives, capers, bay leaf, thyme, paprika, black pepper, and salt to the pot. Stir to combine.
5. Add the beef broth to the pot and bring to a boil. Reduce the heat to low and simmer for 1 hour.
6. Add the browned beef and sausage back to the pot and simmer for an additional 30 minutes.
7. Remove the bay leaf and discard. Add the sliced lemon and chopped parsley to the pot.
8. Serve hot with a dollop of sour cream on top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Medium-high heat for browning the beef and sausage, low heat for simmering the soup.
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 6g
Cholesterol: 70mg
Sodium: 2000mg
Total carbohydrates: 22g
Dietary fiber: 6g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Kielbasa or chorizo can be used instead of smoked sausage.
- Red onion can be used instead of yellow onion.
- Green olives can be used instead of black olives.
- Dill pickles can be used instead of capers.
Variations:
- Vegetarian version: omit the beef and sausage and use vegetable broth instead of beef broth.
- Seafood version: add shrimp, crab, or fish to the soup.
- Spicy version: add red pepper flakes or hot sauce to the soup.
Tips and tricks:
- Use a sharp knife to cube the beef and slice the sausage.
- Drain the sauerkraut and black olives before adding to the soup.
- Use fresh lemon juice instead of sliced lemon for a stronger lemon flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream on top and a sprinkle of chopped parsley.
Garnishes:
Chopped fresh parsley, sliced lemon, and sour cream.
Pairings:
Crusty bread, crackers, or a side salad.
Suggested side dishes:
Potato pancakes, pierogies, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too salty, add more water or unsalted beef broth to dilute the saltiness.
Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to an internal temperature of 145°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Solyanka soup is a traditional Russian soup that originated in the 16th century. It is typically made with meat, vegetables, and pickled ingredients.
Flavor profiles:
Solyanka soup has a savory and slightly sour flavor from the combination of meat, vegetables, and pickled ingredients.
Serving suggestions:
Serve the soup hot with a dollop of sour cream on top and a slice of crusty bread for dipping.
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Region: Russian