Delicious Solyanka Soup Recipe

Delicious Solyanka Soup Recipe

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Hearty, delicious and super rich in flavor, this Solyanka Recipe is a meat lover’s dream come true. The soup is perfect for colder months or when you just want to have a warm and comforting meal. This Solyanka Soup Recipe has such a memorable taste. It’s sour, salty and so so good! Try it for yourself!

Delicious Solyanka Soup Recipe

For the chicken broth:

  • 11 cups water
  • 4 chicken drumsticks
  • 1 big onion
  • 1 celery stalk
  • 1 carrot
  • 3 cloves garlic
  • 1 teaspoon black peppercorns
  • 3 bay leaves

For Solyanka:

  • 8.5 cups chicken stock
  • 1 large onion minced
  • 3 tablespoons tomato sauce or ketchup
  • 4 slices of bacon cut into narrow strips
  • 3 ounces salami cut into narrow strips
  • 3 cooked chicken sausages cut in half lengthwise and cubed
  • 4 cooked chicken drumsticks bones and skin removed, meat shredded
  • 2 teaspoons capers rinsed
  • 3 pickles chopped
  • ยพ cup pickle juice
  • 3 tablespoons parsley chopped
  • Olive oil
  • Salt pepper
  • Sour cream olives – optional (for garnish)


Prepare chicken broth:

  • Bring 11 cups of water to a boil, add chicken drumsticks and other ingredients. Reduce to low-medium heat and cook for 1 hour. Off the heat, transfer drumsticks into a separate bowl for a later use. Discard all vegetables and strain a broth through colander.

Make Solyanka:

  • Cook bacon pieces in a medium skillet until crisp. Drain on paper towel.
  • Heat 2-3 tablespoons of olive oil in a medium saute pan. Add minced onion and saute for about 5 minutes. Add the tomato paste and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes, until the onions are translucent but not brown.
  • Place a medium pot with a chicken broth over medium heat and bring to a boil. Stir in chicken sausage and pickles and cook for 5 minutes. Add salami, bacon, chicken meat, capers, onions, and pickle juice and continue cooking for another 5 minutes. Add salt and pepper to your taste. Sprinkle with chopped parsley and off the heat.

To serve:

  • Ladle the soup into a bowl, add a dollop of sour cream, couple of olives and a slice of lemon.
  • Serve immediately.

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