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Solyanka
Belarusian Style
A hearty and flavorful soup, Belarusian Solyanka is a rich broth filled with a variety of meats, pickled vegetables, and often mushrooms. It's known for its complex taste, balancing salty, sour, and smoky notes, and is a comforting dish perfect for colder weather.
🧂 Ainekset
- 8 cups Beef broth
- 6 ounces Smoked bacon(cut into lardons)
- 12 ounces Kielbasa sausage(sliced)
- 12 ounces Smoked pork or ham(cut into small strips or diced)
- 12 ounces Chicken breasts or lean beef(cut into cubes)
- 1 tablespoon Olive oil
- 1 large Yellow onion(chopped)
- 2 ribs Celery(diced)
- 2 medium Carrots(peeled and julienned or diced)
- 3 cups Green cabbage(shredded)
- 3 tablespoons Tomato paste
- 2 medium Dill pickles(diced)
- 2 tablespoons Capers
- 12 pitted Kalamata olives
- 3 Bay leaves
- 4 Allspice berries
- 2 Cardamom pods
- 1/3 cup Fresh dill(chopped)
- 1/4 cup Dill pickle juice
- to taste Salt
- to taste Black pepper
- for garnish Sour cream
- for garnish Lemon(sliced)
👨🍳 Ohjeet
- 1
In a large soup pot, fry the bacon over medium-high heat until crispy. Add the kielbasa and fry until starting to brown. Transfer to a bowl and set aside, leaving the rendered fat in the pot.
- 2
Add the olive oil to the pot if needed. Add the chicken or beef and cook until browned on the outer surface. Add the smoked pork or ham and cook for another minute. Add this meat mixture to the reserved bacon and kielbasa.
- 3
Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the diced celery, julienned carrots, and shredded cabbage. Cook for another 5 minutes.
- 4
Stir in the tomato paste, diced dill pickles, capers, olives, bay leaves, allspice berries, and cardamom pods. Add the beef broth and the reserved meat mixture.
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meats are tender and the flavors have melded.
- 6
Stir in the chopped fresh dill and dill pickle juice. Season with salt and black pepper to taste.
- 7
Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and a slice of lemon.
💡 Ammattilaisvinkit
- ✓For a richer flavor, make the Solyanka a day in advance and reheat before serving.
- ✓Adjust the amount of dill pickle juice to achieve your desired level of tanginess.
- ✓Various types of smoked and cured meats can be used, so feel free to experiment with your favorites.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Mushroom Solyanka: Omit the meats and add sautéed mushrooms and shredded cabbage heated with vinegar, tomatoes, and pickle brine.