One of the most popular soups in the CIS countries is Solyanka. This soup is prepared more often in winter, as it is quite rich and hearty. In recognizability Solyanka is second only to borscht.
This dish appeared in the Eastern Slavs around XIV-XV centuries. Initially, the soup was cooked on fish broth with the addition of many spices. However, later they began to prepare soup on meat broth and even on mushroom broth.
Now this traditional dish of Slavic cuisine can be found in any specialized restaurant. Many people specially travel to the CIS countries to try real solyanka. Let’s prepare budget solyanka at home.
Ingredients for solyanka:
- Soup chicken set – 800 g;
- Sausage – 200 g;
- Potatoes – 1 pc;
- Onions – 2 pcs;
- Pickled cucumbers – 4 pcs;
- Butter – 40 g;
- Vegetable oil – 2 tbsp;
- Black olives – 20 pcs;
- Tomato paste – 2 tbsp;
- Paprika – 1 tsp;
- Italian herbs – 1 tbsp;
- Cilantro – bundle;
- Dill – a bunch;
- Salt.
Preparation of the hodgepodge:
Boil the soup set until ready in 2 liters of water, Cut the peeled potatoes into small cubes and put them in the pot, while removing the soup set.
In a frying pan melt butter, pour in vegetable oil as well. Cut the onion into small cubes and fry in the pan. At this time, separate the meat from the bone in the soup set.
Cut a small dice of sausage, put it to the fried onions. Add tomato paste, paprika and Italian herbs to the sausage and onions, stir.
After a minute add the meat, separated from the bones, to the pan. Grate pickled cucumbers on a coarse grater, squeeze from excess liquid, put in the pan. Fry the mixture for 3-4 minutes on medium heat.
In the broth to the potatoes send the roast. Put olives in the soup, cover with a lid and cook for 5-7 minutes.
Add dill and cilantro chopped in advance to the soup after cooking. Let the soup stand for 5-7 minutes and serve with sour cream.
