Russian Solyanka Soup Recipe

Russian Solyanka Soup Recipe
While reading a James Patterson novel, Private Moscow, I noticed that the characters in the Moscow office were lunching on what they called Solyanka soup. That was something I had never heard of, so I did a little research and found several recipes, all with similar ingredients, and my final version of Russian Solyanka Soup follows.
While the list of ingredients is a bit lengthy, most of the ingredients are already in the fridge, freezer, or pantry shelf. This luscious soup, with unexpected flavors, is fairly quick and easy to make and is perfect for cold weather. Stir in sour cream and fresh dill and serve it with Russian black bread. This soup is even better if made a day or two ahead.

12 Servings

8 ounces thick bacon, chopped
1 pound smoked sausage, such as chorizo or kielbasa, sliced in 1/4" thick slices
1/2 pound lean ham, diced

2 medium onions, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, coarsely chopped
2 bay leaves
6 black peppercorns
1 teaspoon whole allspice
1 teaspoon paprika
1 tablespoon fresh dill, or 1 teaspoon dried dill
10 cups beef broth
1 6 oz. can tomato paste
2 15 oz. can stewed tomatoes
1 cup sliced green olives
3 large dill pickles, coarsely chopped
1/4 cup dill pickle juice
14 ounces coleslaw mix, or equal amount of sliced green cabbage

Sour cream
Fresh dill, for garnish

  1. Cook the bacon in a large Dutch oven or soup pot until crisp. Remove the bacon from the pan and pour all but 1 tablespoon bacon fat from the pan.
  2. Add the sausage slices and ham; stir until they begin to brown.
  3. Add the onions, celery, and carrots; cook, stirring, until they begin to soften.
  4. Tie the bay leaves, peppercorns and allspice in a piece of cheesecloth (so they can be removed easily). Add the paprika and dill; stir.
  5. Pour in the beef broth and stir in the tomato paste and tomatoes (I blend them in the blender or food processor, but you can leave them chunky if you prefer).
  6. Stir in the olives, dill pickles, and pickle juice.
  7. Bring to a boil, turn down to a simmer, and simmer 30 minutes.
  8. Stir in the cabbage and simmer until soft, about 10 minutes. Remove the cheesecloth and discard. Serve with sour cream and fresh dill.

Amount Per Serving
Calories 250 Calories from Fat 122
Percent Total Calories From: Fat 49% Protein 22% Carb. 29%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 4 g
Cholesterol 30 mg
Sodium 1967 mg
Total Carbohydrate 18 g
Dietary Fiber 2 g
Sugars 0 g
Protein 14 g

Vitamin A 90% Vitamin C 85% Calcium 0% Iron 18%

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