Russian Solyanka
A wonderful and tasty traditional Russian dish. I had this every time I visited Moscow and fell in love with it so much, I just had to figure out how to make it. This recipe calls for beef, ham, and sausage, but feel free to experiment around with this.
- Preparing Time: 1 hour
- Total Time: 3 hours
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tsp salt
- 2.5 lb beef chuck bite size chunks
- .25 lb ham cubed
- .25 lb sausage bite size chunks
- 2 whole onion sliced thin
- 2 whole pickle cubed
- 2 tbsp tomato paste
- 3 tbsp butter vegetable or olive oil optional alternate
- 4 pint beef boullion chicken or vegetable optional alternate
- 10 whole peppercorn
- 2 whole bay leaf
- 1 tbsp capers
- 4 tbsp sour cream
- 1/2 whole lemon sliced thin
- 2 whole tomatoes peeled & chopped
- 8 whole olives large
- Carbohydrate 6.46346064949888 g
- Cholesterol 109.4709699825 mg
- Fat 32.7898599986369 g
- Fiber 1.86572744191343 g
- Protein 28.8618924629556 g
- Saturated Fat 14.5586161116078 g
- Serving Size 1 1 Serving (411g)
- Sodium 1221.27981941194 mg
- Sugar 4.59773320758545 g
- Trans Fat 3.58471772129504 g
- Calories 437 calories
Hello, my friends! Today I'm going to share with you a recipe for a delicious and hearty Russian dish called Solyanka. I first had this dish when I was visiting Moscow, and I fell in love with it immediately. It's a kind of soup or stew that is typically made with beef, ham, and sausage, but you can also experiment with other meats. The key to a good Solyanka is to use a variety of meats and vegetables, and to let the flavors simmer together until they are rich and flavorful.
This recipe is pretty easy to follow, but it does take a little bit of time to prepare. But trust me, it's worth it! The end result is a hearty and satisfying dish that will warm you up on a cold day. So gather your ingredients and let's get started!
Step-by-step
- Shred the onion into semi-rings. Soften it in the pan with oil or olive oil. Add chopped into cubes (1/3-1/3") cucumbers, add half the broth and allow to simmer, do not allow cucumbers to get soft. Add tomato paste, salt, and peppercorns bring to boil for 5-7 minutes when cucumbers get a little bit soft then add chopped tomatoes.
- Right away after boiling add chopped (again into small cubes 1/2-1/2") meat products (the more various the better), remainder of bullion, and bay leafs then heat to get it to boil.
- Add olives, capers, and lemon into Solyanka. Allow to simmer until thickened.
