Back to 8 servings 6 oz smoked bacon, , cut into lardons 12 oz kielbasa sausage ), , sliced (or other flavorful smoked or cured sausage 12 oz smoked pork or smoked ham, Kassler, , cut into small strips or diced 2 medium chicken breasts or 12 ounces lean beef, , cut into cubes 1 tbsp oil 1 large yellow onion, , chopped 2 ribs celery ), , diced (for a more genuine European flavor use 1 cup of diced celeriac instead 2 medium carrots, , peeled and julienned or diced 3 cup shredded green cabbage 1 cup drained German sauerkraut or homemade sauerkraut ), (click link for my recipe 6 oz can tomato paste 4 large German or European style pickles cut into small strips ), , (about 1 1/2 cups 1 cup whole pitted olives or 3/4 cup sliced olives, , black or green according to preference, rinsed and drained 2 tbsp capers, , drained 10 cup beef broth 1 tbsp sweet paprika 1.5 tsp kosher salt 0.5 tsp freshly ground black pepper 2 bay leaves sour cream ), , for serving (omit if dairy free chopped fresh dill, , for serving, green onions or parsley lemon slices, , for serving
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1 Step 1: In a large soup pot, fry the bacon over medium-high heat until it is crispy, then add the kielbasa and fry until starting to brown. Transfer to a bowl and set aside, leaving the remaining fat in the pot.2 Step 2: Fry the chicken or beef until cooked on the outer surface but not entirely cooked through. Add the smoked pork or ham and cook for another minute. Add this to the bacon kielbasa mixture and set aside.3 Step 3: Add the oil to the pot and cook the onions until soft and translucent, 5-7 minutes. Add the celery, carrots and shredded cabbage and cook for another 5 minutes. Stir in the tomato paste and sauerkraut. Add the pickles, olives, capers, bay leaves, paprika, salt, pepper and the beef broth. Return the meat to the pot. Bring it to a boil, reduce the heat to simmer, cover, and simmer for 30 minutes. Add salt and pepper to taste and a little pickle juice if you like.4 Step 4: Ladle the soup into bowls, add a dollop of sour cream, a sprinkle of fresh dill, green onions or parsley, and a half slice of lemon. Will keep in the fridge for 3-4 days.getsaucepan.com/r/67abe212-426e-4a1a-81d9-feba86eb4f44 · Original: https://www.daringgourmet.com/solyanka/
