Ingredients with Measurements:
- 1 pound of mixed meats (such as beef, pork, and sausage), diced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup of canned tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 tablespoon of capers
- 1 tablespoon of pickles, chopped
- 1 tablespoon of olives, chopped
- 1 tablespoon of lemon juice
- 1 bay leaf
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of beef broth
- 1/4 cup of sour cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, sauté the mixed meats over medium-high heat until browned.
2. Add the chopped onion, green bell pepper, and red bell pepper to the pot. Sauté until the vegetables are soft.
3. Add the chopped canned tomatoes, tomato paste, capers, pickles, olives, lemon juice, bay leaf, paprika, salt, and black pepper to the pot. Stir well.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. Remove the bay leaf from the pot.
7. Ladle the soup into soup bowls.
8. Add a dollop of sour cream to each bowl and sprinkle with chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 28g
Substitutions for ingredients:
- Any type of meat can be used in place of the mixed meats.
- Red or yellow onions can be used in place of the chopped onion.
- Any type of bell pepper can be used in place of the green and red bell peppers.
- Fresh tomatoes can be used in place of the canned tomatoes.
- Dill pickles can be used in place of the pickles.
- Any type of broth can be used in place of the beef broth.
Variations:
- Vegetarian version: omit the mixed meats and use vegetable broth instead of beef broth.
- Seafood version: use shrimp, crab, and/or fish in place of the mixed meats.
- Spicy version: add hot sauce or red pepper flakes to the soup.
Tips and tricks:
- To save time, use pre-diced meats and pre-chopped vegetables.
- The soup can be made ahead of time and reheated before serving.
- Serve with crusty bread for dipping.
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 low heat until heated through.
Presentation ideas:
- Serve the soup in colorful soup bowls.
- Garnish with fresh parsley.
Garnishes:
- Fresh parsley
- Sour cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
- Make sure to cook the meat to a safe internal temperature of 165°F.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Solyanka is a traditional Russian soup that dates back to the 16th century.
Flavor profiles:
- Savory
- Tangy
- Salty
Serving suggestions:
- Serve hot.
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Region: Russian