German Solyanka Recipe
Hearty and utterly comforting German Solyanka Soup will take no more than 30 minutes from start to finish. It's easy and quick lunch or dinner option your belly will thank you for.
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- 7 oz Salami chopped
- 7 oz Bologna chopped
- 4 oz bacon slab chopped
- 1 medium onion quartered and thinly sliced
- 6 oz tomato paste
- 2 large bell peppers thinly sliced
- 3 tbsp pickle juice See the notes
- ½ c pickles chopped
- 1 tsp Dijon mustard
- 3 cloves garlic thinly sliced
- 1 bay leaf
- 3 ½ c chicken broth
- 4 tbsp sour cream for serving
- salt, pepper to taste
To a large pot add bacon and cook on a medium heat until slightly crispy, about 5 minutes.
Stir in the remaining ingredients and cook on a medium-low heat for 20 minutes.
Adjust salt and pepper and serve immediately with a dollop of sour cream.
Sometimes pickles (depending on a brand) can taste too vinegary. Before adding pickle juice and pickles into the soup, I recommend trying them first. If they don't have much vinegar in them, go ahead and add 3 tbsp of pickle juice into the soup. If vinegar content is too much for you - add less of a pickle juice.