Solyanka Soup

Name: Solyanka Soup
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Cuisine: Eastern European
Ingredients: 2 large bay leaves; 6 whole black peppercorns; 4 whole allspice berries; 10 cups water; 4 tablespoons concentrated beef base; 1/2 medium head green cabbage, shredded; 1 cup coarsely chopped celery; 1 tablespoon vegetable oil; 2 medium onions, coarsely chopped; 2 medium carrots, peeled and coarsely chopped; 1 pound dried Polish kabanosy sausage, sliced 1/4 inch thick; 2 medium cooked chicken breasts, cubed; 1 cup ham, cubed; 3 large dill pickles, coarsely chopped; 1 (6-ounce) can tomato paste; 2 (14-ounce) cans stewed or diced tomatoes; 3/4 cup sliced black olives; 2 tablespoons capers; 1 cup dry white wine; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 cup sour cream; 1/2 cup coarsely chopped fresh dill, or to taste

A hearty Russian and Ukrainian Solyanka soup combines sausage, cured meats, and a rich broth with olives and capers.

⭐ 4 (107 reviews) Prep: 30 minCook: 60 minTotal: 90 minYields: 10 servings

Category Tags:

Dinner Entree Soup

Cuisine Tags:

Eastern European

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Ingredients

For the Soup:

2 large bay leaves
6 whole black peppercorns
4 whole allspice berries
10 cups water
4 tablespoons concentrated beef base
1/2 medium head green cabbage, shredded
1 cup coarsely chopped celery
1 tablespoon vegetable oil
2 medium onions, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 pound dried Polish kabanosy sausage, sliced 1/4 inch thick
2 medium cooked chicken breasts, cubed
1 cup ham, cubed
3 large dill pickles, coarsely chopped
1 (6-ounce) can tomato paste
2 (14-ounce) cans stewed or diced tomatoes
3/4 cup sliced black olives
2 tablespoons capers
1 cup dry white wine
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Optional Garnishes:

1/2 cup sour cream
1/2 cup coarsely chopped fresh dill, or to taste

Instructions

Prepare a spice sachet by tying bay leaves, peppercorns, and allspice in cheesecloth, then secure it to a large soup pot handle so it hangs inside.
Bring water and beef base to a boil in the pot; add shredded cabbage and chopped celery, return to a boil, then reduce heat and simmer for 30 minutes.
In a separate skillet, heat oil and sauté onions and carrots until translucent.
Add sausage, chicken, ham, pickles, and tomato paste to the skillet; bring to a boil, reduce heat, and simmer for 2 minutes before transferring to the soup pot.
Stir stewed tomatoes, sliced olives, and capers into the soup pot; bring to a bare boil, then add wine and simmer for 20 minutes.
Remove and discard the spice sachet, then adjust seasoning with salt and pepper as needed.
Ladle the hot soup into bowls and garnish with sour cream and dill.

Nutritional Info (per serving)

Calories: 274 kcal

Carbohydrate: 17 g

Cholesterol: 65 mg

Fiber: 4 g

Protein: 20 g

Saturated Fat: 4 g

Sodium: 2199 mg

Sugar: 7 g

Fat: 13 g

Unsaturated Fat: 0 g