Solyanka is a hearty (sour + salty) soup with smoked meat, pickles and olives, served with sour cream.
This recipe makes 6 servings, and takes approx 1.5 hours to complete.
1 Onion (finely chopped)
1/4 cup Apple Cider Vinegar mixed with 1/4 cup water
4 cups Beef Broth
3 cups Water
250 grams NOSSACK BUTCHER’S PRIDE PASTRAMI (Code 70502)
250 grams NOSSACK SMOKED BLACK FOREST HAM (Code 10102)
250 grams NOSSACK EUROPEAN STYLE BACK BACON (Code 18802)
1/2 cup Tomatoes (cubed) or 3 TBSP Tomato Paste
1 Carrot (cubed or shredded)
3 Barrel Salted Cucumbers (julienned or cubed) (you can substitute 5-6 Dill Pickles)
1/4 cup Cucumber/Pickle Brine
1/2 cup Olives (sliced)
1 TBSP Capers
Salt + Pepper to taste
1/2 tsp Smoked Paprika
1/4 cup Fresh Dill Leaves (chopped) or 2 tsp dried Dill)
2 Bay Leaves
1 Lemon (sliced, garnish)
6 TBSP Sour Cream (garnish)
Olive Oil (garnish)
Fresh Bread – the perfect accompaniment for this soup!
Add chopped onion into a bowl with the apple cider vinegar and water mixture. Set aside to marinate (at least 1 hour).
In a large pot, bring the beef broth, water and bay leaves to a boil.
Meanwhile, begin chopping vegetables. Cube carrots first, and add to the pot once it’s boiling.
Next, cube the tomatoes, slice the olives, julienne the pickles and place in a bowl, with capers and pickle brine. Cube your selected NOSSACK FINE MEATS, and set aside.
Once carrots have softened, (about 5 minutes), reduce the heat and add in the remaining chopped vegetables and NOSSACK FINE MEATS. Drain the marinating onions, and add them into the pot as well. Simmer for 10-15 minutes.
Remove Bay Leaves, and add in the Dill, Smoked Paprika, Salt + Pepper to taste – this soup is supposed to be salty! (Add more pickle brine if you wish). At this point, you can remove the pot from the heat, cover the pot with the lid, and leave it to sit for several hours. This soup tastes even better the next day after the flavours have mingled! Reheat the soup when you are ready to eat.
When serving, add a slice of fresh lemon, a drizzle of olive oil and a TBSP of sour cream to each bowl. Serve with a nice slice of fresh bread and enjoy!