Solyanka soup with olives
Description
Hearty and aromatic soup. This soup is easy and quick to prepare if you have broth on hand. The result is a tender, filling, and delicious soup. I cook my solyanka with rice, as it's much faster than using barley. Plus, I prefer the taste of rice in the soup. Of course, the choice is yours. I don't add cucumber brine— the acidity of the pickles is enough for me. Besides, olives contribute additional saltiness and tang. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Take the ingredients for preparing solyanka.
- 2
Step 2
Pour the broth into a saucepan; I used turkey broth. Add the sliced potatoes.
- 3
Step 3
Cut the carrots and onions into pieces of any size and place them in a frying pan with refined sunflower oil.
- 4
Step 4
Lightly sauté the vegetables over low heat for 8–10 minutes, stirring.
- 5
Step 5
Then add to the pot with broth and potatoes.
- 6
Step 6
Rinse the rice and add it to the soup.
- 7
Step 7
Slice the pickle and olives.
- 8
Step 8
Season the soup with salt and pepper. Cook until all ingredients are done. Then add the pickled cucumbers and olives. Simmer for another 5-6 minutes and turn off the heat.
- 9
Step 9
The solyanka with olives is ready. Serve it as a first course for lunch.