Solyanka soup
Description
A hearty first course. For preparing solyanka, both pickled and homemade fermented cucumbers can be used. If the soup turns out too sour with fermented cucumbers, add a little sugar to balance the taste. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making solyanka. Peel the vegetables, and wash them together with the chicken and dill.
- 2
Step 2
Cut off the chicken skin and cut the meat into small pieces. Bring water to a boil in a saucepan, add the chicken, and cook for 15 minutes.
- 3
Step 3
Cut the potatoes into medium cubes, transfer to a saucepan, and cook for 10 minutes. Rinse the rice thoroughly, add it to the soup, and cook for another 10 minutes.
- 4
Step 4
Meanwhile, heat vegetable oil in a skillet, add finely chopped onion and grated carrot. Sauté the vegetables until soft.
- 5
Step 5
Grate the cucumbers on a coarse grater, transfer to a frying pan, and fry together for about 5 minutes.
- 6
Step 6
Add the tomato paste, mix well, and cook for a minute or two over medium heat.
- 7
Step 7
Transfer the sautéed mixture to a pot, add a crushed garlic clove and a couple of bay leaves. Simmer the soup for 5 minutes.
- 8
Step 8
Add water to the top of the pot, bring the soup to a boil. Season with salt and pepper to taste, add the universal seasoning, and stir in the chopped herbs. Turn off the stove, and let the soup steep, covered, for about 10 minutes.
- 9
Step 9
The "Homemade" solyanka soup is ready! Ladle it into bowls and call your family to the table. Serve with homemade sour cream and fresh bread.