Classic Solyanka isn’t just a soup; it’s a true culinary art passed down through generations. This hearty broth, peppered with chunks of meat, tangy olives, and aromatic spices, is a must-have on chilly winter evenings. The recipe I’m sharing with you features ingredients that harmonize perfectly, creating a flavor symphony. The key is to prepare the broth correctly and let all the flavors meld together to make the dish truly delicious.
Classic Solyanka — Hearty, Tangy, and Just Right
350kcal
Ingredients
base
- 1 l meat broth can use chicken or beef broth
meats
- 200 g smoked sausage adds aroma and flavor
- 300 g beef cut into cubes
additions
- 100 g olives can be with or without pits
- to taste herbs for serving
vegetables
- 1 pc onion chopped
- 1 pc carrot grated
- 2 pcs tomatoes can use fresh or canned
spices
- to taste spices salt, pepper, bay leaf
Method
steps
- In a large pot, bring the broth to a boil over medium heat.
- Add the sliced sausage and beef, simmer for 30 minutes until the meat is tender.
- Meanwhile, sauté the onion and carrot in a skillet until soft.
- Add the sautéed vegetables to the broth along with the chopped tomatoes.
- Cook for another 15 minutes, then add the olives and spices.
- Cover the pot and let it sit for 10 minutes.
Serve the solyanka hot, garnished with fresh herbs.
Notes
Solyanka is perfect for cold weather as it is hearty and delicious. Feel free to experiment with different types of meat, like pork or chicken. Store leftovers in the fridge for up to 2 days and reheat before serving. Avoid overcooking the meat to keep it tender.
Private Notes
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