Best 4 Russian Meat Vegetable Solyanka Soup Recipes
**Solyanka Soup: A Hearty and Flavorful Russian Feast**
Solyanka, a traditional Russian soup, is a hearty and flavorful dish that combines a variety of meats, vegetables, and spices. This unique soup is characterized by its rich, tangy broth, which is typically made with a combination of beef, pork, and sausage. The addition of pickled cucumbers, capers, and olives gives the soup a distinct sour and briny flavor that is balanced by the sweetness of carrots, onions, and potatoes. Solyanka is typically served with a dollop of sour cream and a sprinkling of fresh herbs, adding an extra layer of richness and freshness to the dish. With its complex flavors and satisfying texture, solyanka is a beloved dish that is sure to warm the soul on a cold winter day.
In this article, we present two variations of the classic solyanka soup: a meat-based version and a vegetarian version. The meat-based solyanka is a traditional recipe that showcases the bold flavors of beef, pork, and sausage, while the vegetarian version offers a lighter and healthier take on this beloved dish. Both recipes are easy to follow and provide step-by-step instructions to guide you through the cooking process. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to create a delicious and authentic solyanka soup.
RUSSIAN MEAT & VEGETABLE SOLYANKA SOUP
Solyanka is a traditional Ukrainian and Russian meaty soup that is just great in the wintertime. It is traditionally on the salty side with few vegetables so I modified the recipe to make it healthier and more nutritious. The most appealing quality of Solyanka is the tart salty broth and the variety of strong flavors you get from the different strong flavored ingredients in the soup. Served with thick slices of buttered Russian or Ukrainian rye bread, it makes a filling and satisfying meal. ...... For the MEATS - Traditional Solyanka is made with sliced sausages, smoked pork, beef and often whatever is available. I prefer to use lighter ingredients. The sausage I like is Hillshire Farms Lite Smoked Sausage, or their Turkey Kielbasa Lite. These have great flavor and half the fat of traditional Eastern European sausages. A few slices of hot salami alsao add good flavor but for low fat I use a couple of chicken breasts in addition to the Lite sausage. ...... For the BROTH - For the broth to have its correct flavor it should be made from beef. Making traditional beef stock with soup bones and scrap meats is time consuming. Store-bought beef broth is often too salty and weak to boot. My preferred method is to use Minor's Beef Base Concentrate. Not available in stores, you can find this at a restaurant supplier or online from Amazon. This is a highly concentrated beef paste that quickly makes a very high quality broth with little effort. A 16 oz tub of Minor's will keep in the fridge for up to a year and make over 5 gallons of flavorful stock. A tip for reducing salt is to use more Minor's Beef Base instead of salt to add more flavor. If you make this recipe, be sure to try Minor's Base, for it will make this soup much better, and will surely become a regular standby in your kitchen. ...... For the VEGGIES - Traditional Russian Solyanka will only have salt-preserved varieties like pickled cucumbers, olives, capers, and salted mushrooms. While including at least some of these is important to get authentic flavor, I like to add shredded cabbage, white onions, sliced celery, and stewed tomatoes for improved nutrition. I shred the cabbage fine so as to add a bit of thickness to the body of the soup. ...... For the GARNISH - Just as important as what goes into the soup is what you dress it with. Squeeze a wedge of fresh Lemon into each bowl, drop a dollop of sour cream into the center, and sprinkle chopped fresh Dill over the top and you will be in heaven. These add contrasting flavors and make the soup a genuine delight.
Provided by Biker_chef
Categories Meat
Time 1h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- THE BROTH:.
- Put water and Minor's Beef Stock Conentrate into large pot and heat to boiling. Put peppercorns, bay leaves, and allspice into cheescloth satchel and place into pot. Once boiling, add shredded cabbage, sliced celery, reduce heat, and simmer for a minimum of 30 minutes.
- MEAT and VEGGIES:.
- Put oil into large frying pan and heat. Cut sausage into slices no thicker than 1/8"and put into pan. Cut pre-cooked chicken into thin long slices and put into pan. Cut onions into half-rings and put into pan once meat has been slightly browned. Slice pickles into thin strips and add to pan along with the tomato paste. After two minutes put into pot.
- PUTTING IT TOGETHER:.
- Put all of the pan-fried ingredients into the pot, add the sliced olives, stewed tomatoes, capers, and heat to a slight boil. DO NOT RAPIDLY BOIL - or the flavor will be killed. Add the white wine and simmer the pot for 20 minutes.
- SERVING:.
- Remove the cheescloth satchel from the pot and ladle the soup into bowls. Provide your dining guests the garnish of lemon slices, chopped dill, and sour cream. Enjoy as I am sure you will!
SOLYANKA (RUSSIAN MUSHROOM SOUP), MARK'S
Mark's Polish family recipe book has this soup in it...thanks for translating Mark!
Provided by Megan Stewart
Categories Vegetable Soup
Number Of Ingredients 10
Steps:
- 1. 1. Put the onions into a large pan with 1/4 cup of the stock. Cook, stirring occasionally, until the liquid has evaporated. 2. Add the remaining vegetable stock with sliced mushrooms, birng to a boil. 3. Cover and simmer 30 minutes 4. In a small bowl, blend the tomato puree with 2 tbsp of the stock 5. Add the puree with pickle, bay leaf, capers and salt and peppercorns. Stir 6. Cook gently for 10 more minutes. 7. Remove the bay leaves.
- 2. Notes: Serve with lemon rind curls and olives as a garnish. (The classic version uses a green olive, but I prefer black ones) The name comes from a Russian word for "sour"
RUSSIAN MEAT SOLYANKA
While in Russia my DH and I enjoyed all the different soups we tried there, specially in the cold winter months. One of our favorites was "Meat Solyanka - (salty)" I've been searching for it ever since we returned. I found this one on a Russian site and it comes the closest to what we wanted, though I've changed it quite a bit so it's not really authentic, we like the meat left in ours and a thicker soup than we were served and I also changed it to use my crock pot for ease. I hesitate to make this public as it's not the Beef Stew taste we are used to, but the spices give it a rich, salty, spicy taste and if you're up to trying something a little different you may like this.
Provided by Bonnie G 2
Categories Stew
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a pan with oil or butter.
- Cut onion in thin semi rings and stir until transparent, but not browned.
- Cut pickled cucumbers in strips and add to onions.
- Add tomato paste and stir until mixed - 2-3 minutes.
- Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
- Add to Crock pot.
- Add can of stewed tomatoes and water to just the top of mixture.
- Cook on high for 4 hours.
- About 1 hour before serving add olives, mushrooms and capers.
- Add flour to thicken.
- Serve with a dollop of sour cream and lemon slice for garnish.
Nutrition Facts : Calories 312.7, Fat 15.9, SaturatedFat 5.5, Cholesterol 93.1, Sodium 1150.6, Carbohydrate 11.1, Fiber 2.2, Sugar 5.1, Protein 31.9
SOLIANKA OR RUSSIAN BEEF SOUP
This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 24
Steps:
- Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
- Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
- Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
- Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
- Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your solyanka soup even better.
- Don't be afraid to experiment: There are many different ways to make solyanka soup, so feel free to adjust the ingredients and flavors to your liking.
- Serve with a variety of toppings: Solyanka soup is often served with a variety of toppings, such as sour cream, dill, and lemon wedges. These toppings add extra flavor and texture to the soup.
- Make it ahead of time: Solyanka soup can be made ahead of time and reheated when you're ready to serve it. This makes it a great option for busy weeknights.
- Freeze it for later: Solyanka soup also freezes well, so you can make a big batch and freeze it for later. This is a great way to have a delicious and hearty meal on hand whenever you need it.
Conclusion:
Solyanka soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With its variety of flavors and textures, solyanka soup is sure to please everyone at your table.
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