Chicken Solyanka Soup

Ingredients

• "Petelinka Thigh Fillet" 5 oz
• Chicken fillet 5 oz
• Semi-Smoked Sausage 5 oz
• Leek 0 oz
• Pickled Cauliflower 5 oz
• Spiced Tomato Juice 0 fl oz
• Passata Tomato Sauce 1 tablespoon
• Chili jam 1 tablespoon
• Olives stuffed with lemon 5 oz
• Capers 0 oz
• Lemon to taste
• Campbell's Beef Broth 15 fl oz
• Cucumber Brine 5 fl oz
• Olive Oil 2 tablespoons
• Olive Oil 1 teaspoon
• Ocean salt to taste
• Allspice berries 5 pieces
• Bay leaf 1 piece
• Pasilla Pepper 1 tablespoon
• Habanero Pepper 0 oz
• Sour Cream to taste
• Parsley to taste

Step-by-Step Guide

Step 1

Chop the bacon into small pieces.

Step 2

Cut the chicken into cubes.

Step 3

Slice the leek into rings.

Step 4

Cut the cucumbers into strips.

Step 5

Heat mustard oil and 1 tablespoon of olive oil in a pan. Add the bacon.

Step 6

Fry the bacon for 3–4 minutes over high heat, stirring occasionally.

Step 7

Add the chicken fillet to the bacon. Stir.

Step 8

Season with salt and mix. Reduce the heat.

Step 9

Finely chop the jalapeño.

Step 10

After 5 minutes, stir and remove from heat.

Step 11

Heat 1 tablespoon of olive oil in a small pot. Add the leek.

Step 12

Add the cucumbers and jalapeño.

Step 13

Stir.

Step 14

After a couple of minutes, add the tomato juice and chili sauce.

Step 15

Mix thoroughly and reduce the heat.

Step 16

Heat the broth to a high temperature.

Step 17

Add the sautéed vegetables and chicken to the broth.

Step 18

Bring to a boil, skim off the foam, and reduce the heat. Cook for 20 minutes.

Step 19

Add the capers and olives.

Step 20

Add the allspice berries and bay leaf.

Step 21

Add the brine and tomato paste, mix thoroughly, and cook for 5–7 minutes.

Step 22

Pour into a bowl, garnish with lemon, add parsley, and serve. Optionally, add sour cream.