Saucepan@saucepan · Shared this recipeFollowRussian · soupSolyanka SoupA rich and hearty Russian soup made with cured meats, green olives, pickles, and a flavorful beef bone broth, topped with lemon, dill, and sour cream.total40 minprep10 mincook30 minservings4Original recipe on theendlessmeal.comKeep this recipeAdd a copy of Solyanka Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings7 oz bacon, chopped7 oz kielbasa sausage, diced7 oz salami, diced - see notes about meat1 medium onion, minced1 stalk celery, diced1 large carrot, grated3 tbsp tomato paste1 tsp paprika0.5 tsp ground allspice2 bay leaves1 cup green olives, chopped3 pickles, chopped6 cup beef bone broth0.25 cup pickle juice, from the pickle jarLemon slices, to serve, fresh dill, sour cream, extra olivesStepsClear checksTap an ingredient or step to check it off.1Step 1: Add the bacon to a large soup pot over medium heat. Cook until the bacon has started to crisp and much of the fat is released. Add the kielbasa and salami and continue to cook until the bacon is crispy and the meat has browned. Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot.2Step 2: Add the onion to the pot and cook until it is soft, about 5 minutes. Add the celery and carrot and cook until both begin to soften, about 3 minutes.3Step 3: Push the veggies to the side of the pot then add the tomato paste. Spread it out a little then let it caramelize for 3 minutes. Add the paprika and allspice and mix everything together.4Step 4: Add the bay leaves, olives, pickles, beef bone broth, pickle juice, and the cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for 10 minutes. Taste the soup and add salt if needed - there are a lot of salty flavors in this so you probably won't add extra salt. Remove the bay leaves.5Step 5: Serve the soup topped with a slice of lemon, some fresh dill, a spoonful of sour cream, and a few extra olives.getsaucepan.com/r/5418a281-4fd5-48f1-8ee2-7210e9f6e056 · Original: https://www.theendlessmeal.com/solyanka-soup/
