John Myers
Soup Kitchen: Solyanka
The perfect soup kitchen: solyanka recipe with a picture and simple step-by-step instructions.
- 2,5 liter Bone broth from my KB
- 100 g Lean pork belly, smoked
- 250 g Onions
- 200 g Cooked ham
- 100 g Salami
- 100 g Roast pork or beef
- 250 g Pickled cucumbers, also some cucumber water
- 150 g Tomato paste
- 250 ml Sour cream
- Lemon fresh
- 150 g Dill
- Salt pepper
- 1 Solo garlic
- 1 Laurel batt
- Salt pepper
- Cut the bacon, ham, sausage and roast (I used roast meat) into strips.
- Cut the onion into strips (or coarse pieces). Cut the cucumber into pieces. Chop the garlic
- Skip the bacon, add onions and garlic and sauté until translucent.
- Add ham, sausage, roast strips, cucumber pieces and bay leaf and sauté. Add the tomato paste, mix everything well and fill up with the broth.
- Bring the solyanka to the boil briefly and season to taste.
- Arrange on plates or in small soup bowls. Gladly olives with capers. Put 1 dollop of sour cream in the middle, generously sprinkle dill over it, stick a slice of lemon on the edge or add it so that you can add the juice.
Meat Soljanka
- This contains beef broth, beef, roast leftovers, boiled ham, sausages, onions, pickled or pickled cucumbers, also the cucumber water, tomato paste, pepper, bay leaf, salt, capers, olives, fat (butter, oil or margarine) lemon, sour cream, marinated mushrooms, parsley, dill. (Source: Well-known dishes prepared correctly – Guide for restaurateurs 2nd edition 1986)
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