Meat Solyanka with Smoked Chicken and Pickle Brine
A delicious meat solyanka that's right at home at a dinner party or a family meal. The whole point of a meat solyanka is the abundance of meat — the more kinds that go in, the better. It's not about the quantity so much as the variety. Give it a try; you won't regret it!
Cooking method
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Step 1:
Get the meats ready.
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Step 2:
Set out the pickles and their brine, the bay leaf, and a peeled celery root.
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Step 3:
You'll also need the tomatoes and onion.
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Step 4:
If the beef isn't already cooked, boil it in salted water until tender, then lift it out of the broth and let it cool.
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Step 5:
Cut the cooled beef, sausage, and smoked chicken into small pieces.
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Step 6:
Peel and chop the onion.
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Step 7:
Add it to a heated skillet with vegetable oil and sauté over medium heat, stirring, until golden.
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Step 8:
Pour boiling water over the tomatoes, peel them, remove the seeds, and finely chop them.
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Step 9:
Add the tomatoes to the onion and simmer, stirring, for 5 minutes. For a brighter, prettier solyanka, you can also add a tablespoon of tomato paste along with the tomatoes.
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Step 10:
Pour the pickle brine into the skillet. Use homemade brine, the cloudy white kind; if you don't have any, you can use the brine from a jar of olives instead. Buy olives with the pits in — they have more flavor. Add salt if needed, and pepper.
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Step 11:
Chop the pickles and take the olives out of the jar.
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Step 12:
Put the chopped meats in a pot and cover with cold water — 3 liters for this recipe. Set the pot over the heat.
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Step 13:
Once it boils, add the celery root and bay leaf (remove them afterward).
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Step 14:
Add the onion-tomato-brine mixture to the boiling water along with the peppercorns.
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Step 15:
Add the olives and pickles, and stir everything together.
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Step 16:
When the solyanka comes back to a boil, taste it for salt (add more if needed), cook another 5 minutes, then turn off the heat and stir in chopped parsley.
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Step 17:
Put a slice of lemon in each bowl of soup and top with a dollop of sour cream. Enjoy!
- This soup comes out very filling, rich, and fragrant. It looks appetizing and smells wonderful — impossible to resist. It's delicious hot, but you can also let it rest a while and reheat it later.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Olives - 166 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Smoked sausage - 507 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Chicken breast - 113 kcal/100g
- Brine - 1 kcal/100g
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