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Russian / Ukrainian Solyanka Soup Recipe

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Russian / Ukrainian Solyanka Soup

Russian / Ukrainian Solyanka Soup

© 2010 Barbara Rolek licensed to About.com, Inc.
Solyanka (also spelled soljanka), which comes from the word for "salt," possibly originated in Ukraine in the 17th century and became beloved by Russians. This is a hearty, thick soup with salty cured meats, sausages, olives, capers, pickles, cabbage, sometimes carrots, and dill and sour cream for garnish. Accompanied, of course, by whole-grained bread. There is a vegetarian version but meat solyanka is the most common. It can be considered an "everything-but-the-kitchen-sink" type of soup, but it tastes so much better.

Here is a larger photo of Russian / Ukrainian Solyanka Soup.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 servings Solyanka Soup

Ingredients:

  • Sachet:
  • 2 bay leaves
  • 6 black peppercorns
  • 4 allspice berries
  • Soup:
  • 10 cups water
  • 4 tablespoons beef base
  • 1/2 head shredded cabbage
  • 1 cup chopped celery
  • 1 tablespoon oil
  • 2 medium chopped onions
  • 2 peeled and chopped carrots
  • 1 pound Polish kabanosy sausage, sliced 1/4-inch thick
  • 2 cooked chicken breasts, cubed
  • 1 cup cubed ham
  • 3 large chopped dill pickles
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons capers
  • 3/4 cup sliced black olives
  • 2 (14-ounce) cans stewed tomatoes
  • 1 cup dry white wine
  • Salt
  • 1/2 cup sour cream
  • 1/2 cup chopped fresh dill

Preparation:

  1. Make a cheesecloth sachet with bay leaves, peppercorns, and allspice and tie onto handle of large pot. Add water and beef base and bring to a boil. Add shredded cabbage and sliced celery, return to the boil, reduce heat and simmer 30 minutes.
     
  2. Put oil into large skillet and heat. Add onion and carrots, and saute until translucent. Add sausage, chicken, ham, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes. Transfer to soup pot.
     
  3. Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes.
     
  4. Remove the sachet and discard. Adjust seasonings. Ladle soup into hot bowls and garnish with sour cream and dill or pass them at table. Serve with multigrain bread.

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