Mixed Meat Solyanka

Mixed meat solyanka is a rich, hearty soup on meat broth with three types of meat, pickles and tomato paste. All the vegetables and meat are first sautéed in a pan and then added to the boiling broth, so the flavor turns out bold and full-bodied. I recommend serving it with olives, lemon, sour cream and herbs - buon appetito!

Mixed Meat Solyanka

Hearty meat solyanka on broth with chicken, smoked meats, pickles and tomato paste.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Resting 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2.5-3 l meat broth
• 200 g potatoes
• 200 g carrots
• 200 g pickled cucumber
• 1 onion
• 300 g cooked chicken breast
• 200 g smoked sausages or franks
• 200 g baked pork belly
• 2-3 tbsp tomato paste
• 3 tbsp vegetable oil
• salt to taste
• ground pepper to taste
• bay leaf
• olives, lemon, herbs, sour cream for serving

Method

 

1. Cook the broth with chicken breast. Dice all the ingredients.
2. Put the broth on the heat. In a large deep pan, heat the vegetable oil and sauté the onion until golden.
3. Add the carrots and potatoes, then the pickled cucumber, stir and keep sautéing.
4. At the end, add all the meat and the tomato paste, mix well and sauté for another 10-12 minutes.
5. Transfer the sautéed mixture into the boiling broth, add spices and bay leaf to taste and cook over medium heat for 30-40 minutes.
6. Turn off the heat and let the solyanka rest for about half an hour.
   
7. Ladle into bowls and add olives, lemon, sour cream and herbs to each serving.

Tips

• It's handy to cook the broth ahead of time with chicken breast - the poached breast then goes into the solyanka itself.
• The meat ingredients can be swapped to taste - any smoked meats and sausages work well.
• Be sure to let the solyanka rest for half an hour - the flavor becomes noticeably richer.