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Assorted hodgepodge
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Solyanka soup is distinguished by its rich and intense flavour. The combination of different types of meat and smoked products creates a unique harmony that has become a true classic of Ukrainian cuisine. The characteristic sourness of pickled cucumbers adds a special piquancy to the dish, and the rich aroma of tomato paste and spices makes every spoonful a real pleasure.
This soup not only warms you up on cold days, but also brings friends and family together at the table. Solyanka is a great option for those who love gastronomic experiments and unforgettable flavours. And the rich aroma will linger in your home for a long time.
Variations
- Classic meat mix with beef, pork and sausages
- Fish solyanka with red fish
- Vegetarian version with mushrooms instead of meat
Secrets of tenderness and taste
- Cook the meat separately until half done before adding
- Add salted cucumbers 10 minutes before the end of cooking
- Be sure to sauté the tomato paste separately
Tips on ingredients
- Use several types of sausage products for depth of flavour
- Choose salted cucumbers, not pickled ones
- Pitted olives make it easier to eat
- Add lemon directly to the plate when serving
Small culinary nuances
- Add the cucumber brine gradually, tasting as you go
- Serve the sour cream separately so that everyone can add it as desired
- The dish tastes better on the second day after marinating
- The broth should be rich, so cook it on the bones
Ingredients for the recipe
Ingredients
Chilled Boneless Beef Leg
300 g
Chilled Boneless Pork Neck
200 g
Ukrprompostach-95 Likarska Boiled Sausage High Grade
150 g
Bashchynskyi Golden Salami Raw Smoked Poultry Sausage High Grade 270g
100 g
Ukrprompostach-95 Domashni Premium Sausages
100 g
White Onion 1kg
2 pcs
Carrot
1 pcs
Nizhyn Salted Po-Selyansky Cucumbers 920g
3 pcs
Nizhyn Salted Po-Selyansky Cucumbers 920g
100 ml
Chumak Tomato Paste 25% 70g
3 tbsp
Oscar Pitted Olives 300g
100 g
Iberica canned capers 100g
2 tbsp
Kamis dry bay leaf 5g
2 pcs
Mriya Black Pepper Peas 20g
5 pcs
Lemon
1 pcs
Parsley Bunch 50g
1 bunch
Nizhyn Salted Po-Selyansky Cucumbers 920g
brine — 100 ml
Prostonashe Sour Cream 15% 180g
150 g
Pripravka Himalayan Pink Salt 200g
1 tsp
Oleina Traditional Refined Sunflower Oil 850ml
3 tbsp
Aqua Life Non-Carbonated Water 5l
2500 ml
Preparation steps
01
Prepare the meat — Cut the beef and pork into 2×2 cm pieces, cover with cold water and cook over medium heat. ⏱ 60 min. Guideline: The meat should be tender and easily pierced with a fork.
02
Preparing the vegetables and sausages — Dice the onion and grate the carrots using a coarse grater. Cut all the sausages into cubes or slices. ⏱ 10 min. Guideline: All ingredients should be the same size.
03
Sautéing the vegetables — Fry the onions and carrots in heated oil until golden brown, add the tomato paste and sauté for another 3 minutes. ⏱ 8 min. Guideline: The vegetables should be soft and the tomato paste should have darkened.
04
Assembling the solyanka — Add the sautéed vegetables, sliced sausage, cucumbers, olives, capers, bay leaf and pepper to the prepared meat broth. ⏱ 15 min. Guideline: All ingredients are heated through, the soup has come to a boil.
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Tip Solyanka tastes best 2-3 hours after preparation, when all the ingredients have had time to exchange flavours. It can be prepared in advance and reheated before serving.
Where to order ingredients
Select the required ingredients in one of the stores
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