Meat Solyanka with Potatoes
Soups • Russian
Description
This soup is very easy to make, despite the abundance of ingredients and steps. The main thing is to chop everything, throw it into the pot, add liquid (brine, broth, and water), and cook until the potatoes are done. If you don't have broth, that's okay; the soup will be less calorie-dense and fatty. You can also change the types and amounts of meat products. Use what you love: for example, pork products or smoked sausages. At the final stage, you can add lemon directly to the pot with the soup, or you can skip it altogether, just like sour cream—it's all about personal preference. You can also add herbs; it's entirely up to you.
Ingredients
- Chicken Broth 0 qt
- Semi-Smoked Sausage 5 oz
- Dried Turkey 5 oz
- Semi-Smoked Sausage 5 oz
- Smoked Chicken 5 oz
- Semi-Smoked Sausage 5 oz
- Pitted olives 1 can
- Pitted olives 1 can
- Capers 1 can
- Salad Potatoes 3 pieces
- Onion 6 pieces
- Pickles 6 pieces
- Cucumber Brine 6 pieces
- Lemon-Pepper Mix 1 teaspoon
- Lemon 1 piece
- Bay leaf 2 pieces
- Water 0 qt
- Passata Tomato Sauce 5 oz
- Vegetable Oil 5 fl oz
- Sour Cream 5 oz
Step-by-Step Guide
Step 1
Prepare all the main ingredients (save the marinade from the olives, black olives, capers, and cucumbers; you will need it).
Step 2
Slice the onion into half-rings.
Step 3
In vegetable oil, sauté the onion directly in the pot where the solyanka will be cooked. Fry on high heat for about 5–7 minutes.
Step 4
While the onion is frying, chop the cucumbers into medium-sized pieces.
Step 5
When the onion becomes translucent, add the cucumbers to the pot.
Step 6
Mix everything thoroughly and reduce the heat to medium, simmer the onion with the cucumbers for 5–7 minutes.
Step 7
Add the tomato paste to the sautéed vegetables.
Step 8
Mix well and simmer for about 5–7 minutes.
Step 9
While the vegetables are simmering, cut the sausage and meat into cubes or small strips.
Step 10
Add the chopped meat and sausage to the vegetables.
Step 11
Stir and add whole olives, black olives, and capers (set aside a few for later).
Step 12
Slice the remaining olives into rings.
Step 13
Add the olives to the pot and pour in the reserved brine from the cucumbers and olives, mix everything and simmer together for 5–7 minutes.
Step 14
Pour water into the pot.
Step 15
Add broth, bay leaves, and lemon pepper.
Step 16
Peel the potatoes.
Step 17
Cut them into small cubes.
Step 18
Add to the pot, cook until the potatoes are done (about 10–15 minutes).
Step 19
Finely chop the lemon.
Step 20
Serve in bowls, adding the chopped lemon and sour cream.
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