Classic solyanka with capers
Description
A hearty first course. Meat solyanka is often considered a festive dish, as it is quite expensive. However, you can certainly enjoy it on regular days too, especially if you have leftover boiled meat that no one in the family wants to eat, as well as remnants of sausage, hot dogs, and other meat products. But I usually prepare solyanka specifically, without waiting for leftovers to accumulate. Solyanka rightfully earns its name as a "mixed" soup. You can add any boiled meat, sausage, ham, roast pork, or boiled tongue to the pot. Of course, to make the dish truly delicious, you should use high-quality ingredients. Another important point: be cautious when adding salt, keeping in mind that sausage, pickles, and capers are already quite salty. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for making solyanka.
- 2
Step 2
Peel the onion, wash it, and finely chop. Place in a frying pan.
- 3
Step 3
Finely chop or grate a salted or pickled cucumber and add it to the onion.
- 4
Step 4
Pour in the sunflower oil, cover the frying pan with a lid, and simmer the onions with cucumbers for 10–12 minutes until soft. Then add the tomato paste and mix well.
- 5
Step 5
Pour any meat broth into a saucepan.
- 6
Step 6
Add onions with cucumbers and tomato paste.
- 7
Step 7
Cut the sausages and semi-smoked sausage into small cubes.
- 8
Step 8
Add the chopped boiled chicken.
- 9
Step 9
Also finely chop the cooked sausage.
- 10
Step 10
Place all the sliced meat into the pot with the broth.
- 11
Step 11
Add bay leaf.
- 12
Step 12
Place the pitted olives.
- 13
Step 13
Add capers. Season the solyanka with salt and pepper.
- 14
Step 14
Simmer the solyanka for 10-12 minutes over low heat and turn off. Add chopped fresh herbs to the finished soup.
- 15
Step 15
The classic solyanka with capers is ready. When serving, add sour cream and a slice of lemon to each plate.