|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||13%|
|Total Sugars 7g|
|Vitamin C 23mg||115%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Solyanka (also spelled soljanka) is a Russian soup that dates back to the 15th century. The recipe has been adapted and changed over the years to accommodate what meats and vegetables are available, and like many time-tested dishes, there are several renditions.
The Many Faces of Solyanka
Solyanka is also made in three different versions: meat, fish, and vegetable (most often mushroom), with meat being the most common. Solyanka is an "everything-but-the-kitchen-sink" type of soup, but it tastes so much better than that name implies. It's often considered the ultimate hangover cure because it replaces the salts lost after a night of revelry.
What Ingredients Are In Solyanka?
This hearty, thick soup is made with salty cured meats, sausages, olives, capers, pickles, cabbage, and sometimes carrots. The broth is a combination of beef base and an herbal sachet; bay leaves, peppercorns, and allspice berries are bundled in a piece of cheesecloth and tied to the pot handle for easy retrieval.
How to Serve Solyanka
Garnish this soup with fresh dill and sour cream, and serve with whole-grain or rye bread for dunking.
"I've never tried this soup before and it totally amazed me. It's a great soup recipe for winter days. It's wonderfully aromatic and all the flavors are well balanced. This recipe makes enough for a crowd but it also freezes very well, making it perfect to pull out of the freezer and heat up any time you want. I used chopped parsley instead of the dill for garnish and it was great"- Tara Omidvar
For the Soup:
2 large bay leaves
6 whole black peppercorns
4 whole allspice berries
10 cups water
4 tablespoons concentrated beef base
1/2 medium head green cabbage, shredded
1 cup coarsely chopped celery
1 tablespoon vegetable oil
2 medium onions, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 pound dried Polish kabanosy sausage, sliced 1/4 inch thick
2 medium cooked chicken breasts, cubed
1 cup ham, cubed
3 large dill pickles, coarsely chopped
1 (6-ounce) can tomato paste
2 (14-ounce) cans stewed or diced tomatoes
3/4 cup sliced black olives
2 tablespoons capers
1 cup dry white wine
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Optional Garnishes:
1/2 cup sour cream
1/2 cup coarsely chopped fresh dill, or to taste
Steps to Make It
Gather the ingredients.
Make a spice sachet by adding the bay leaves, peppercorns, and allspice in a square of cheesecloth. Tie with a long piece of butcher's twine.
Using the ends of the butcher's twine, tie the sachet onto the handle of a large soup pot so that the sachet hangs into the pot.
Add the water and beef base to the soup pot and bring to a boil. Add the shredded cabbage and chopped celery and return to a boil. Reduce the heat and simmer for 30 minutes.
Heat the oil in a large skillet. Add the onions and carrots and sauté until translucent. Add the sausage, chicken, ham, pickles, and tomato paste. Bring to a boil, reduce the heat, and simmer for 2 minutes. Transfer to the soup pot.
Add the stewed tomatoes, sliced olives, and capers, and bring it barely to a boil. Add the wine and simmer gently for 20 minutes.
Remove the sachet and discard. Adjust the seasonings with salt and pepper if necessary.
Ladle the soup into hot bowls and garnish with the sour cream and dill. Serve hot.
- You can substitute homemade beef stock in place of the beef base if you prefer. Use 5 cups stock and reduce the water to 5 cups.
- If you don't have cheesecloth, you can use other items you may have in the house such as a coffee filter, fine-mesh bag, cotton fabric, or a small piece of a clean flour sack kitchen towel.
How to Store
- Refrigerate leftovers in airtight containers for up to 5 days.
- The cooled soup may be ladled into airtight containers (leave a little room for the soup to expand) and frozen for up to 6 months. Thaw in the refrigerator overnight.