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Solanka with Potatoes and Sausage without Olives
Instructions
I cut the hunting sausages (200 g) into rounds 5 mm thick and fry them in a pan with a little oil (1 tbsp) until golden brown, 3–4 minutes on each side. Frying brings out the smoky aroma of the sausages – they release their fat and infuse the pan with aroma, which affects the whole broth.
I fry the sausages until evenly golden on all sides, turning them with tongs. It is important not to overcook them – they should only brown, so they stay juicy inside. Burnt sausages would give the broth a bitter taste.
I tear the smoked chicken (200 g) into small pieces by hand, separating the meat from the bones. Smoked chicken gives the broth a distinctive deep smoky flavour that sets a real solyanka apart from an ordinary soup. You can use any parts – breast, thighs or wings.
I add the torn smoked chicken to the fried sausages and fry them together briefly for 2 minutes. This lets the fats of the smoked meats blend and create a single flavour base for the future broth.
I cut the salted cornichons (4–5 pcs) into thin rounds, 3–4 mm. Cornichons are an essential ingredient of a classic solyanka – they give the characteristic pleasant sourness and saltiness that set this soup apart from all others.
I fry the cornichons in a separate pan for 2–3 minutes without adding oil – frying drives off the excess moisture, and the flavour becomes more concentrated and intense. This is a classic chef's technique for enhancing the flavour of the cucumbers in solyanka.
I add 2 tablespoons of tomato paste to the fried cornichons and keep frying them together for another 2 minutes. When fried, the tomato paste loses its raw sour taste and takes on a sweetish note – this is the secret to a rich flavour.
I transfer the fried cornichons with the tomato paste into a large pot of boiling water (2 l). I also add the previously fried sausages and the torn smoked chicken here – all the smoked meats together will create a rich, meaty broth.
I grate the carrot on a coarse grater – for solyanka this is my choice, so the carrot is noticeable in the soup as a proper ingredient rather than dissolving into the broth. A fine grater would give too delicate a texture.
In a separate pan I heat 2 tablespoons of vegetable oil and fry the finely chopped onion with the grated carrot until soft, 5–7 minutes over medium heat. A vegetable sauté is the flavour base of any soup, solyanka included.
I peel the potatoes (3 tubers) and cut them into small wedges or cubes – a small cut lets the potatoes cook quickly (10–12 minutes) and spread evenly through the soup. I add the potatoes to the pot with the boiling broth.
I add the ready vegetable sauté of onion and carrot to the pot, put in 2 bay leaves and season with pepper to taste. I cook over medium heat for 15–20 minutes until the potatoes are fully done. Right at the end I always taste for salt – the cornichons and smoked meats have already added considerable saltiness, so add salt very carefully or not at all. I ladle the finished homemade solyanka into deep bowls and serve it with 20% sour cream, a slice of lemon and fresh herbs.
Tips
- 1
Instead of hunting sausages you can use any smoked sausage – servelat, kabanosy, salami or smoked frankfurters. The main rule is a smoked product for the characteristic aroma of solyanka.
- 2
If you want a richer broth, cook the solyanka on meat stock instead of plain water – chicken stock or beef stock from brisket will make the soup taste like it came from a restaurant.
- 3
Don't add a lot of salt at once – the cornichons and smoked meats are already salty enough. Taste the finished solyanka for salt right at the end and add more if needed to taste, not by the recipe.
- 4
Always serve homemade solyanka with a slice of lemon – this is a classic touch that refreshes the flavour and balances some of the saltiness of the smoked meats. A spoonful of 20% sour cream in every bowl is a must too.
FAQ
Can solyanka be made without smoked chicken? +
Yes, the smoked chicken can be replaced with boiled beef (300 g), boiled pork (300 g) or ordinary boiled frankfurters (200 g). The flavour will be less smoky and aromatic, but still worthy. The main rule of solyanka is to use several different kinds of meat products at the same time (at least 2–3 kinds). You can combine them: boiled beef + smoked sausage + frankfurters. For a meat-free version, replace all the meat products with salted mushrooms (100 g) – you get the "monastery" version of solyanka with a characteristic forest flavour.
Why are there no olives in this recipe? +
Olives are an optional ingredient of solyanka, despite being mentioned so often in classic recipes. Many people dislike their distinctive taste and slight bitterness, and children often refuse to eat soup with olives. My step-by-step recipe without them keeps all the main flavour qualities of a classic solyanka – the sourness comes from the cornichons and tomato paste, the saltiness from the smoked meats, and the meaty taste from the sausages with chicken. If you like olives, add 10–15 pitted ones 5 minutes before the end. The home version is easy to adapt to the family's tastes.
Can the finished solyanka be frozen? +
Yes, solyanka freezes well for up to 2 months. Cool the soup completely to room temperature and pour it into plastic containers or zip-lock bags, one serving each – this makes it convenient to thaw just the amount you need. After thawing, the potatoes may become a little softer and lose their shape, but this won't affect the overall taste – they will become part of the thick texture. Thaw in the refrigerator for 12 hours, or heat it straight from the freezer over the lowest heat under a lid. A classic technique for batch-cooking food ahead.
What is best to serve solyanka with? +
The classic accompaniments: 20% sour cream (1 tablespoon in each bowl), a slice of fresh lemon (balances the saltiness), fresh herbs (parsley, dill, spring onion) and dark rye bread with garlic. For drinks – cold beer (the Russian way), berry kissel or homemade kvass. Solyanka is very filling on its own – you don't need a heavy second course after it, a light dessert is enough. For a festive presentation, garnish the bowl with a slice of lemon, a ring of olives (if you use them) and a sprig of fresh parsley. The home version of solyanka is a full lunch for the whole family.
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