Solyanka is a traditional soup of Russian cuisine and other countries of post-Soviet Union. In Ukraine, where I grew up, – Solyanka recipe is a common choice for homemakers. It is no surprise, – this soup is a little sour and thick and is super rich in flavors. Traditionally the main ingredients for the soup are different types of meat. That’s what makes solyanka so hearty and filling, perfect for those cold winter days.
If you like bacon, ham, salami, chicken and other delicious meat, – here’s a good news. This Solyanka recipe has it all. It’s literally a meat lover’s dream come true.
Why adding so much meat? – You may ask. That’s because by choosing several types of meat, you’re making the soup super rich in flavors.
I usually like to take white chicken meat, sausages, salami and bacon. Since salami and bacon are a little bit smoked, they create a nice balance of tastes in this Solyanka recipe. And since I just love German sausages, I bought a fully cooked chicken Bratwurst, which worked beautifully in this soup. But you can take whatever meat you like.
You may notice that this Russian meat soup doesn’t have potatoes or any grains. That’s because we add so many different textured meat types, that nothing else is necessary. The soup is absolutely self-sufficient.
Traditionally, people used to cook this soup with a beef broth. I, personally, don’t eat beef. So, chicken is my number #1 choice, when talking about making a broth or any other meat required dishes. But you can take any broth you like.
For this recipe, I made my own chicken broth, using 4 chicken drumsticks. But, store-bought broth is fine too.
What makes this Solyanka recipe so great is that it is relatively easy to cook. If you use a store-bought chicken broth, you can assemble Solyanka in under 30 min. And the taste of soup is fantastic.
If you make Solyanka one time, I’m pretty sure you’ll be making it again. It is absolutely delicious!
- 11 cups water
- 4 chicken drumsticks
- 1 big onion
- 1 celery stalk
- 1 carrot
- 3 cloves garlic
- 1 teaspoon black peppercorns
- 3 bay leaves
- 8.5 cups chicken stock
- 1 large onion, minced
- 2 tablespoons tomato sauce or ketchup
- 4 slices of bacon, cut into narrow strips
- 4 oz salami, cut into narrow strips
- 4 cooked chicken sausages, cut in half lengthwise and cubed
- 4 cooked chicken drumsticks, bones and skin removed, meat shredded
- 2 teaspoons capers, rinsed
- 3 pickles, chopped
- 1 cup pickle juice
- 3 tablespoons parsley chopped
- Olive oil,
- Salt, pepper
- Sour cream, olives - optional (for garnish)
- Bring 11 cups of water to a boil, add chicken drumsticks and other ingredients. Reduce to low-medium heat and cook for 1 hour. Off the heat, transfer drumsticks into a separate bowl for a later use. Discard all vegetables and strain a broth through colander.
- Cook bacon pieces in a medium skillet until crisp. Drain on paper towel.
- Heat 2-3 tablespoons of olive oil in a medium saute pan. Add minced onion and saute for about 5 minutes. Add the tomato paste and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes, until the onions are translucent but not brown.
- Place a medium pot with a chicken broth over medium heat and bring to a boil. Stir in chicken sausage and pickles and cook for 5 minutes. Add salami, bacon, chicken meat, capers, onions, and pickle juice and continue cooking for another 5 minutes. Add salt and pepper to your taste. Sprinkle with chopped parsley and off the heat.
- Ladle the soup into a bowl, add a dollop of sour cream, couple of olives and a slice of lemon.
- Serve immediately.
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.