Celery soup
Description
A hearty and aromatic soup. Many home cooks refer to solyanka as a "post-holiday soup." Leftover sausages, meat products, and more are perfect for it. There are countless variations of solyanka. I offer a simple, traditional recipe for this soup with the addition of celery. The sour, salty, and spicy base combined with fragrant stalk celery creates a unique, new flavor profile for this dish. The variety of ingredients makes solyanka an indispensable first course after holidays. No wonder it was traditionally called a "hangover soup." Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for making celery solyanka.
- 2
Step 2
Peel the onion and rinse it. Finely chop the pickled cucumber and onion, then place them in a frying pan.
- 3
Step 3
Add tomato paste and sunflower oil to the pan, then pour in 100 ml of broth. Cover with a lid and place over heat.
- 4
Step 4
On low heat, simmer the vegetables under a lid for about 15-20 minutes.
- 5
Step 5
While the vegetables are simmering, finely chop the sausages.
- 6
Step 6
Wash the celery stalk and slice it thinly into rounds. Do not use too much celery. Like a spice, it is intended to add extra flavor to the dish and has a strong, distinctive taste and aroma.
- 7
Step 7
Add sausage products and celery to the pot with the broth.
- 8
Step 8
Transfer the stewed vegetables to a saucepan. Place over heat, add salt if necessary, and cook the solyanka for 15-20 minutes.
- 9
Step 9
At the end, season with pepper and add olives to the finished solyanka.
- 10
Step 10
The aromatic and hearty celery soup can be served. If desired, add a slice of lemon and sour cream to the plate.