Soljanka

A dense, steaming peasant soup where the acidity of pickles cuts through the richness of the cured meats. The deep red broth is smoky and brightened by a touch of lemon.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 663
• Protein: 27 g
• Carbs: 17 g
• Fat: 53 g

Ingredients

• 30 g Minimum butter sweet ( cold )
• 1 piece Yellow onion ( sliced )
• 150 g Ham ( diced )
• 4 piece Frankfurter sausage ( sliced into rounds )
• 100 g Salami ( stripped )
• 100 g Tomato caviar
• 1 piece Red bell pepper ( thinly sliced )
• 100 g Sweet and sour gherkin ( diced )
• 1 L Mineral water
• 1 tbsp Sweet paprika
• 2 piece Bay leaf
• 50 g Black olive ( pitted )
• 1 piece Citrus limon (L.) Burm. f. ( sliced )
• 100 ml Cream ( thick )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Sear the meats

   In a Dutch oven, melt the butter. Add the chopped onion and diced meats. Let them brown until the juices lightly stick to the bottom, a sign that the flavors are concentrating.

2. Add the broth

   Add the tomato paste and sliced pepper. Mix well to coat the meats. Pour in the mineral water. The liquid should become dark red and completely opaque.

3. Simmer the flavors

   Stir in the pickles, capers, paprika, and bay leaf. Cover and simmer. The broth should reduce slightly so the sauce coats the spoon.

4. Finishing touches

   Add the olives and lemon slices at the end of cooking. Serve in deep bowls with a spoonful of cream that will whiten the broth on contact.

Chef's tips

• Don't oversalt at the beginning; the cured meats and pickles will release a lot of salt while simmering.
• The soup is even better reheated the next day when the flavors have had time to meld.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.