Subj : Solyanka Soup
To   : All
From : Ben Collver
Date : Mon Oct 14 2024 11:13:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Solyanka Soup
Categories: Russian, Soups
     Yield: 1 Batch

   2/3 lb Beef or pork (300 g);
          -cooked
     2 sm Smoked sausages
     1 l  Strong broth
     2    Pickles
   1/4 lb Fermented cabbage
          -(sauerkraut) (100 g)
     1 c  Brine; from pickles or
          -cabbage
     2 tb Tomato paste
     1 tb Olives
     1 tb Capers
     1    Bay leaf
     1    Onion
          Oil; salt, pepper, and
          -parsley

 Peel your pickles and dice into small pieces, keep the skin.

 In a small pot cover pickle peels with your vegetable brine, bring the
 mixture to a boil and cook for 10 minutes.

 Dice the onion. Squeeze the excess brine from the cabbage and cut into
 pieces equal in size to onion.

 In a separate medium-sized pot pour a little bit of oil and add
 onions, pickles and cabbage. Cook until they are soft. Add the tomato
 paste and cook for 2 minutes. Add the broth, a few peppercorns and a
 bay leaf. Bring the mixture to a boil.

 Cut your sausages into small circles and add to the boiling mixture
 together with the cooked meat. Bring to a boil again.

 Then add your capers, olives and the hot brine that you strained from
 the pickle peels. At this point, if you still feel like the soup
 needs salt, then this is a good time to add it.

 Bring the soup to a boil again and turn off the heat. Let sit for 15
 to 20 minutes.

 Serve with some chopped parsley and a lemon wedge on top.

 Recipe by Vasilisa Malinka

 Recipe FROM: <https://www.rbth.com/russian-kitchen/
 330366-how-to-cook-solyanka-soup>

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