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home > recipes > soups > solyanka
Serves 6 Solyanka - a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In Russian Solyanka means "salty", derived from the word salt. 8 cups rich meat- or bones stock 1 lb. varieties of meat (smoked pork chops, sausages, cooked meat from the stock, chicken) 2 onions 2 pickled cucumbers 1/2 cup brine (heavily salted water) 2 tbsp tomato paste 1 bay leaf black peppercorns lemon oil or butter fresh herbs (dill, parsley) Preheat a pan, add oil or butter. Cut the onions in semi-rings and stir until transparent. Cut pickled cucumbers in stripes. Put the cucumbers and the tomato paste into the pan and stir for a couple of minutes. Chop the meat in fine pieces. Boil the stock up, add stirred onions, cucumbers, meat, brine, peppercorns and the bay leaf and simmer for about 10 minutes. Serve with a piece of lemon, fresh herbs and sour cream. Notes (1) Solyanka tastes very good with capers and black olives. Add shortly before serving to your taste. (2) Solyanka is often made with mushrooms. Stir 1/2 cup salted or pickled mushrooms together with onions and cucumbers and cook with other ingredients.

Solyanka


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(posted February 2, 2009)

Serves 6

Solyanka - a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In Russian Solyanka means "salty", derived from the word salt.

8 cups rich meat- or bones stock
1 lb. varieties of meat (smoked pork chops, sausages, cooked meat from the stock, chicken)
2 onions
2 pickled cucumbers
1/2 cup brine (heavily salted water)
2 tbsp tomato paste
1 bay leaf
black peppercorns
lemon
oil or butter
fresh herbs (dill, parsley)

Preheat a pan, add oil or butter. Cut the onions in semi-rings and stir until transparent.

Cut pickled cucumbers in stripes. Put the cucumbers and the tomato paste into the pan and stir for a couple of minutes.

Chop the meat in fine pieces.

Boil the stock up, add stirred onions, cucumbers, meat, brine, peppercorns and the bay leaf and simmer for about 10 minutes.

Serve with a piece of lemon, fresh herbs and sour cream.

Notes
(1) Solyanka tastes very good with capers and black olives. Add shortly before serving to your taste.
(2) Solyanka is often made with mushrooms. Stir 1/2 cup salted or pickled mushrooms together with onions and cucumbers and cook with other ingredients.


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