Solyanka with smoked meats
What do you need for cooking?
Ingredients
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Smoked meats (brisket, sausage, other smoked meats)
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Pickles
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Onions
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Tomato paste
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Pitted olives
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Bay leaf
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Salt
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Black pepper
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Water
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Vegetable oil
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Lemon
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Sour cream
Kitchen utensils
- Knife
- Board
- Ladle
- A large saucepan, frying pan or cauldron
Step-by-step recipe
To prepare this smoked solyanka recipe, you'll only need about 15 minutes of active work and a little simmering time.
Step 1:
Cut all the smoked meats into small cubes or strips, place them in a cauldron or large saucepan, and begin frying.
NOTE: To make the solyanka as meaty and rich as possible, use at least three different types of smoked meats (for example, sausage, brisket, and hunting sausages).
Step 2:
Peel the onion and cut into half rings. Add to the cauldron.
Step 3:
Cut the pickled cucumbers into rings. Add them to the cauldron with the smoked meats.
Step 4:
Add 2 tablespoons of tomato paste. Stir and sauté for a couple of minutes over low heat. Season the frying with salt (Adyghe salt is best), ground black pepper, and bay leaf.
Step 5:
Pour in about 2 liters of water. Bring to a boil and simmer, covered, over medium heat. You can add a pickle brine to enhance the tartness of the soup. Add olives.
NOTE: Adjust the amount of pickles and brine to suit your taste. If the pickles are very tart, it's best to use less to avoid overpowering the smoky flavor.
Step 6:
Bring the broth to a boil and simmer the soup over medium heat, covered, for 15 minutes.
Step 7:
After cooking the solyanka, let it steep. Turn off the heat and let the soup steep for 5-10 minutes before serving.
Cooking tips
Serve the soup hot, adding a slice of lemon and a dollop of sour cream to each serving. The lemon not only adds a garnish but also a fresh aroma, while the sour cream softens the tartness.
The tartness is an essential element of our solyanka recipe. It comes from the pickles and tomato paste. We recommend adding a little pickle brine (3-4 tablespoons) to the soup while it's simmering to enhance the flavor.
If the soup is too thick, you can thin it with hot water over low heat. If, on the contrary, you want it thicker, add more smoked meats.
For a more meaty flavor, solyanka can be cooked in meat broth.
Due to its high salt content (from pickles and smoked meats), smoked solyanka keeps well in the refrigerator for 2-3 days, and its taste only improves with each passing day.
