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Mixed Solyanka Soup with Smoked Meats

A rich, delicious solyanka with lemon and sour cream for the whole family! Let me show you how to make a hearty mixed solyanka — a tangy Russian soup loaded with assorted meats and brined cucumbers.

AlenkaAuthor avatar
Recipe author
Soup combined hodgepodge with smoked meats in meat broth
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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 50 % 5 g
Fats 40 % 4 g
Carbohydrates 10 % 1 g
62 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Cook the meat.

  3. Step 3:

    Step 3

    Slice the chicken.

  4. Step 4:

    Step 4

    Slice the sausages.

  5. Step 5:

    Step 5

    Step 5:

  6. Step 6:

    Step 6

    Sauté the onion and carrot.

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Finely chop the cucumbers.

  9. Step 9:

    Step 9

    Lift the cooked meat out of the broth.

  10. Step 10:

    Step 10

    Stir the tomato sauce into the vegetables.

  11. Step 11:

    Step 11

    Then add the cucumbers.

  12. Step 12:

    Step 12

    Now let it simmer.

  13. Step 13:

    Step 13

    Pull the meat off the bone.

  14. Step 14:

    Step 14

    Step 14:

  15. Step 15:

    Step 15

    Step 15:

  16. Step 16:

    Step 16

    Step 16:

  17. Step 17:

    Step 17

    Done.

  • Make the broth with pork. Finely chop 2 large onions and sauté them until golden, then add 3 heaping tablespoons of tomato paste and cook until the fat takes on a red tint. I also add carrots — grate a couple of carrots into the onion and simmer until soft. While that's smelling wonderful and cooking down, cut 5–6 brined cucumbers into thin strips and add them to the onion and carrot. After 1–1.5 hours of simmering, lift out the pork, pull it apart, chop it finely, and return it to the broth. Now "assemble" the solyanka: to the boiling pork broth add the sliced meats and the sautéed vegetable mixture, plus about 2 tablespoons of capers. You probably won't need to add salt, but season if necessary. Add a bay leaf and your seasoning (I use a herb grinder blend for meat dishes) and boil for about 10 minutes. Ladle the fragrant solyanka into a bowl, add 3–4 pitted olives and a paper-thin slice of lemon, sprinkle with fresh herbs, and enjoy! Bon appétit!

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

  • Onion - 41  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Semi-smoked sausage 'Krakow' - 466  kcal/100g
  • Semi-smoked sausage 'Moscow' - 406  kcal/100g
  • Pickles - 11  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Broth - 15  kcal/100g
  • Buzhenina - 233  kcal/100g

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