Meat soup recipe

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Today we suggest a hearty dish to face the final cold days of winter: Solyanka, a traditional meat soup. Made with a strong stock mixed with pickle, cabbage, tomato or other vegetable brine, the base may be meat, fish or mushrooms.

Ingredients

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10.5oz.
cooked meat (preferably beef or pork)
2
small smoked sausages
2pints
chicken stock
2
large pickles
3.5oz.
fermented cabbage (sauerkraut)
1cup
pickles or cabbage in brine
2tablespoons
tomato paste
1tablespoon
Ripe Black OlivesRipe Black Olives

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1tablespoon
2tablespoons
Extra Virgin Olive OilExtra Virgin Olive Oil

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1
bay leaf
1
onion
0.5teaspoon
salt and pepper
1tablespoon
chopped parsley

Instructions

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1
Peel the pickles and cut them into cubes, keeping the skin.
2
In a small pot, cover the skins of the pickles with their vegetable brine, boil the mixture and leave to cook for 10 minutes.
3
Chop the onion and the cabbage. Put the oil in a medium sized saucepan and cook the onion, pickles and cabbage. When soft, add the tomato paste, letting it cook for 2 minutes.
4
Add the stock, a few peppercorns and a bay leaf, and bring to the boil.
5
Cut the sausages into small pieces and add them to the mixture, boiling with the cooked meat.
6
Next add the capers, olives and hot brine after straining the pickle skins. Season with salt.
7
Boil the soup again and turn off the heat. Leave to rest from 15 to 20 minutes.
8
Serve with chopped parsley.

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