← Nouns Cooking · Soup Pot

Ingredients

• 150 g smoked bacon, cut into strips
• 250 g smoked sausage (kiełbasa), sliced
• 250 g smoked ham or cooked beef, cut into strips
• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 1 Carrot, cut into matchsticks
• 2 celery sticks, diced
• 4 tbsp Tomato purée (paste)
• 1 tsp Paprika
• 2 l Beef stock
• 2 Bay leaves
• 4 large sour dill pickles, cut into strips
• 100 ml pickle brine from the jar
• 100 g pitted green or black olives, halved
• 2 tbsp Capers, drained
• 1 Lemon, cut into thin slices
• 3 tbsp Dill, chopped
• sour cream, to serve (optional)
• Black pepper

Method

1. Fry the bacon in a large pot over medium heat for 5 min, until the fat runs. Add the sausage and ham and fry for 5 min more, until browned at the edges.
2. Add the oil, onion, carrot and celery and cook for 8 min, until soft. Stir in the tomato paste and paprika and cook for 2 min, until the paste darkens.
3. Pour in the stock, add the bay leaves and bring to a boil. Simmer for 15 min.
4. Add the pickles, brine, olives and capers and simmer for 10 min more. Taste before seasoning: pickles, olives and smoked meat are all salty, so it may only need pepper.
5. Take off the heat and let it rest for 5 min. Serve each bowl with a slice of lemon, a spoonful of sour cream and a scattering of dill.

Tips

• Solyanka is a great home for leftover roast meat or the ends of a salami; aim for at least three kinds of meat.
• Skip the sour cream to keep it dairy-free, and check the sausage and ham labels if you need it gluten-free. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet The Endless Meal Recipes From Europe