Ingredients with Measurements:
- 1 lb. of mixed meats (beef, pork, and sausage)
- 1 onion, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14 oz.)
- 1 can of tomato sauce (8 oz.)
- 1/4 cup of pickled cucumbers, chopped
- 1/4 cup of capers
- 1/4 cup of olives, chopped
- 1/4 cup of lemon juice
- 1 tbsp. of paprika
- 1 tbsp. of dried dill
- 1 bay leaf
- 4 cups of beef broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
Step-by-step instructions:
1. In a large pot, cook the mixed meats over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion, carrot, and bell peppers until softened.
3. Add the can of diced tomatoes, tomato sauce, pickled cucumbers, capers, olives, lemon juice, paprika, dried dill, and bay leaf. Stir to combine.
4. Add the beef broth and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add the cooked mixed meats back into the pot and simmer for an additional 10 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 14g
Protein: 32g
Substitutions for ingredients:
- You can use any combination of meats you prefer.
- If you don't have pickled cucumbers, you can use regular cucumbers and add a splash of vinegar.
- If you don't have capers, you can omit them or use chopped pickles instead.
- If you don't have olives, you can omit them or use chopped sun-dried tomatoes instead.
Variations:
- You can add potatoes or mushrooms to the soup for a heartier meal.
- You can use chicken or turkey instead of beef and pork.
- You can add sour cream or crème fraîche to the soup for a creamier texture.
Tips and tricks:
- You can make this soup ahead of time and reheat it when ready to serve.
- This soup tastes even better the next day, so consider making it a day in advance.
- Serve with a dollop of sour cream and a slice of rye bread.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh dill.
Garnishes:
Fresh dill, sour cream, and rye bread.
Pairings:
This soup pairs well with a crisp salad and a glass of red wine.
Suggested side dishes:
Rye bread and a green salad.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
Make sure to cook the meats thoroughly before adding them to the soup.
Food history:
Solyanka is a traditional Russian soup that originated in the 16th century. It is typically made with a variety of meats and vegetables and has a sour and salty flavor.
Flavor profiles:
Solyanka has a tangy and savory flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve hot with a slice of rye bread and a dollop of sour cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian