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.
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:
- 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.
- 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.
- Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes.
- 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.
