Soljanka
Ingredients
- 30 gUnsalted butter (cold)
- 1 pcYellow onion (sliced)
- 150 gHam (diced)
- 4 pcFrankfurter sausage (sliced into rounds)
- 100 gSalami (stripped)
- 100 gTomato caviar
- 1 pcRed bell pepper (thinly sliced)
- 100 gSweet and sour gherkin (diced)
- 1 LMineral water
- 1 tbspSweet paprika
- 2 pcBay leaf
- 50 gBlack olive (pitted)
- 1 pcCitrus limon (L.) Burm. f. (sliced)
- 100 mlCream (thick)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
Method
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.
- 1
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 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
Stir in the pickles, capers, paprika, and bay leaf. Cover and simmer. The broth should reduce slightly so the sauce coats the spoon.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
