Traditional Solyanka
Description
The traditional recipe calls for a generous amount of meat components: several types of meat, sausage, balyk or bacon. Solianka should always be slightly tangy, achieved by adding lemon, pickled cucumbers, and olives to the dish. The result is a hearty, nutritious, and extremely delicious soup. Serve the soup hot.
Instructions
- 1
Step 1
1. I pour 2-2.5 liters of water into a pot, place it on the stove, and when the water comes to a boil, add the chicken fillet and cook until done. I peel all the onions, rinse them under cold water, and slice them into thin half-rings.
- 2
Step 2
2. Cut the pickled cucumbers into thin strips and transfer to a plate.
- 3
Step 3
3. Place a frying pan on the stove, pour in a little vegetable oil and heat it. Add the chopped onion to the pan and sauté for 3-5 minutes.
- 4
Step 4
4. I add the chopped pickled cucumbers to the fried onions, mix, pour in a glass of brine, and cook until the liquid has completely evaporated.
- 5
Step 5
5. Cut the smoked sausage, boiled sausage, and boiled chicken fillet into strips the same size as the pickles.
- 6
Step 6
6. Add tomato paste to the vegetables in the pan after all the liquid has evaporated.
- 7
Step 7
7. I thoroughly mix everything and cook for another 7 minutes over medium heat after boiling.
- 8
Step 8
8. In a separate skillet, fry the boiled and smoked sausage with added sunflower oil.
- 9
Step 9
9. The broth left after cooking the chicken fillet is returned to the heat. Once it comes to a boil, I add the sautéed vegetables, followed by the chicken meat and fried sausage. I slice the olives into rings, add them to the broth, along with dried dill. I bring it to a boil and simmer for 5–7 minutes, season with salt to taste, then turn off the heat, cover the solyanka with a lid, and let it steep for 20 minutes.
- 10
Step 10
10. I pour the finished dish onto a plate, then garnish it with a slice of lemon and a spoonful of sour cream.