Solyanka

Overview

• For meat solyanka, ingredients like beef, ham, sausages, chicken breast together with cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mixed in a pot. The broth is added, and heated for a short time on the stove, without boiling.
• Fish solyanka is prepared similarly, but soup vegetables are cooked in the broth. The meat is replaced with fish such as sturgeon, salmon, and freshwater crayfish. Finally, some lemon juice is added to the soup.
• For mushroom solyanka, cut cabbage is heated in butter together with vinegar, tomatoes, cucumber pickles, and a little brine. Separately, mushrooms and onions are heated, and grated lemon zest is added. Cabbage and mushrooms are added in layers, breadcrumbs and butter are added, and the soup is briefly baked.