Solyanka is a thick, spicy and sour Russian soup. It was one of the most popular dishes of E. Germany. While living in West Berlin, we would go to the Ganymede Restaurant in E. Berlin for dinner. This soup would be our first course.-Mike
Ostdeutsche Soljanka-Suppe (German)
Serves 6
1/4 pound (225 g) each nitrate-free: bacon (diced) and cooked ham (cut into thin strips)
2 Tbs. (30 ml) olive oil
2 chopped onions
2 minced garlic cloves
1 Tbs. (15 ml) each: capers and sweet paprika
1/4 cup (60 ml) organic tomato paste (German if you can find it.)
2 sour dill pickles, seeded and cut into thin strips
7 cups (1,65 l) organic beef stock/broth
1 bay leaf
1 tsp. (5 ml) ground black pepper
1/2 cup (75 g) pitted black or green olives
12 ounces (3/4 pounds) (340 g) nitrate-free sausages, cut into rounds
fresh organic lemon slices for garnish
organic sour cream for garnish
1. Heat the bacon and oil over medium heat.
2. Increase the heat and sauté the onions.
3. Reduce the heat to low, stir in the garlic and paprika. Cook about a minute.
4. Stir in the tomato paste.
5. Add the sausage, pickles, stock/broth, bay leaf, and pepper.
6. Bring to boil over high heat, then reduce to simmer, partially covered, for 10 minutes.
7. Add the olives and capers for another 5 minutes. Remove the bay leaf.
8. Serve hot in each bowl with 2 thin slices of lemon and a drop of sour cream.
Try the Ukrainian Soljanka Soup:
http://veggiefernandezs.blogspot.com/2015/12/ukrainian-soljanka-soup.html
Try the Ukrainian Soljanka Soup:
http://veggiefernandezs.blogspot.com/2015/12/ukrainian-soljanka-soup.html
