Solyanka

Description

Solyanka is a rich and hearty soup that is popular in Russia and Eastern Europe.
It's made with cured meats, green Gordal olives, pickles, veggies, and a flavorful
beef broth. The unusual ingredients blend together perfectly to create a soup that is irresistible.

Ingredients

• 7 ounces bacon, chopped
• 7 ounces kielbasa sausage, diced
• 7 ounces salami, diced (see notes about meat)
• 1 medium onion, minced
• 1 stalk celery, diced
• 1 large carrot, grated
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• ½ teaspoon ground allspice
• 2 bay leaves
• 1 cup Gordal olives, chopped
• 3 pickles, chopped
• 6 cups beef bone broth
• ¼ cup pickle juice, from the pickle jar
• To serve: lemon slices, fresh dill, sour cream, extra Gordal or Manzanilla olives

Steps

1. Add the bacon to a large soup pot over medium heat. Cook until the bacon
   has started to crisp and much of the fat is released. Add the kielbasa and
   salami and continue to cook until the bacon is crispy and the meat has
   browned. Remove the meat from the pot using a slotted spoon then drain all
   but 2 tablespoons of the oil from the pot.
2. Add the onion to the pot and cook until it is soft, about 5 minutes. Add the
   celery and carrot and cook until both begin to soften, about 3 minutes.
3. Push the veggies to the side of the pot then add the tomato paste. Spread it
   out a little then let it caramelize for 3 minutes. Add the paprika and allspice
   and mix everything together.
4. Add the bay leaves, Gordal olives, pickles, beef bone broth, pickle juice, and the
   cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for
   10 minutes. Taste the soup and add salt if needed - there are a lot of salty flavors
   in this so you probably won't add extra salt. Remove the bay leaves.
5. Serve the soup topped with a slice of lemon, some fresh dill, a spoonful of sour cream,
   and a few extra Gordal olives.