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!
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
- 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
- ¾ 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.
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.
Ladle the soup into a bowl, add a dollop of sour cream, couple of olives and a slice of lemon.
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