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Solyanka with Smoked Ribs

A wonderful dish for a family meal — tasty and good-looking! Solyanka with smoked ribs is a great take on a very tasty soup that nearly everyone loves. You can make it for a Sunday lunch or for a holiday table. It's especially good in cold weather, since it's so warming. The flavor comes out rich and bright and the aroma is amazing, yet it's quite simple to make.

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Solyanka with smoked ribs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 3 g
Fats 58 % 7 g
Carbohydrates 17 % 2 g
99 kcal
GI: 100 / 0 / 0
  • Cut the smoked pork ribs apart along the bones and rinse them under running water. Put them in a deep pot, cover with water, add the bay leaves, and set over high heat to cook. While the broth simmers into something rich and flavorful, prep the vegetables. Peel the potatoes, onion, and carrots, rinse them, and cut them up: the potatoes into whatever-size pieces you like, the onion a bit finer (it's nicer if it doesn't end up in big chunks in the finished soup). Grate the carrots on the coarse side of a grater. Heat a skillet with the vegetable oil until hot, then add the carrots and onion. While they sauté to a golden, tender state, dice the pickles. Cut the pickles into small cubes — better than grating, as the cubes look pretty and lend the dish a special charm. Add the pickles to the onion and carrot, mix well, and fry for 5–7 minutes, taking care not to burn the vegetables. Add the tomato paste and a few spoonfuls of the simmering broth, cover, and braise over low heat for 7–10 minutes. Cut the bologna and smoked sausage into thin strips. Add the potatoes to the broth and cook another 20 minutes, until the meat comes away easily from the ribs. Take the ribs out of the broth and set them aside to cool; add the sausage to the broth. Once the ribs have cooled a little, pull off the meat, cut it into pieces, and return it to the pot. Add the sautéed vegetables, stir, and keep cooking over low heat. After 5 minutes, add the black olives and the lemon, cut into quarter-rounds. Season with salt and ground pepper to taste. Sprinkle with finely chopped green onion and serve hot with a spoonful of sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Olives - 166  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Sausage 'amateur' - 291  kcal/100g
  • Sausage 'Ukrainian' - 404  kcal/100g
  • Diabetic sausage - 254  kcal/100g
  • Sausage 'doctor' - 197  kcal/100g
  • Diet sausage - 170  kcal/100g
  • Milk sausage - 252  kcal/100g
  • Smoked sausage - 507  kcal/100g
  • Water - 0  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Smoked pork ribs - 514  kcal/100g

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