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Solyanka Recipe

Russian · Soup · 80 min total

A hearty Russian soup with a tangy broth, featuring a mix of meats, pickles, and olives, perfect for a comforting meal.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1/2 lb smoked sausage (like kielbasa), sliced
• 1/2 lb ham, diced
• 1 large onion, chopped
• 2 carrots, diced
• 3 tablespoons tomato paste
• 4 cups beef broth
• 3 cups water
• 1/2 cup dill pickles, diced
• 1/2 cup pitted green olives, halved
• 2 tablespoons capers, drained
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1/2 cup sour cream (for serving)
• Fresh dill, chopped (for garnish)

Instructions

1. In a large pot, brown the beef cubes over medium-high heat in a little oil until browned on all sides. Remove and set aside.
2. Add the sliced sausage and ham to the pot and cook for 2-3 minutes until lightly browned. Remove and set aside with the beef.
3. Reduce heat to medium, add onion and carrots, and cook until softened, about 5 minutes.
4. Stir in tomato paste and cook for 1 minute.
5. Return all meats to the pot. Add beef broth, water, pickles, olives, capers, bay leaf, and black pepper. Bring to a boil.
6. Reduce heat, cover, and simmer for about 45-60 minutes until the beef is tender.
7. Remove bay leaf. Adjust seasoning with salt if needed (pickles and olives are salty).
8. Serve hot with a dollop of sour cream and a sprinkle of fresh dill.

Tips

• For a richer flavor, use a mix of different meats like leftover roast or chicken.
• Solyanka tastes even better the next day after flavors meld.
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

More about Solyanka →

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