Solyanka

We have had some pretty cold and dreary weather lately, and this kind of weather always causes me to crave soup. This weekend, Brent was eager to experiment with something new. Brent discovered Solyanka, a spicy and sour soup that originates from Russia but is also popular in Germany and former Eastern Block countries.

Solyanka is traditionally prepared in three different varieties: meat, fish, or mushroom. When Brent shared our recipe development with our friend Russ, who you might know as The Domestic Man, his first question was “Meat, fish, or mushroom?” As someone who specializes in recreating traditional recipes, it was no surprise to us that he was already familiar.

I must admit, I don’t typically care for sour soups. But I’ll never turn down an opportunity to create something that is even tangentially related to our heritage (my family is from southern Germany, and eastern Germany isn’t that far away). I’m so glad I kept an open mind about this recipe! It was delicious and reminded me of something from childhood—something I can’t quite remember but that makes me very happy.

We hope this soup makes you very happy, too. Let us know if you try it!

Ingredients
1 lb beef chuck
6 oz pork jowls
2 oz Applegate salami
4 whole black peppercorns
3 whole allspice berries
1 bay leaf
1 yellow onion, thinly sliced
1 stalk celery, thinly sliced
3 C green cabbage, shredded
1/4 tsp sea salt
1 Tbsp tomato paste
1 14-oz can diced tomatoes
4 C beef stock
1 C chopped dill pickles
1 1/2 Tbsp capers
1/4 C kalamata olives, sliced
1/2 lemon, sliced
a handful of chopped parsley

homemade “sour cream”
1 C full-fat coconut milk
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1/2 tsp sea salt

Method

Cook pork jowls on low, for about 8 minutes until edges start to crisp, stirring regularly.

Raise heat to medium, and add salami and beef. Cook for 5 minutes, mixing regularly.

Add onion, celery, and cabbage. Sprinkle in the sea salt. Sauté for 6 minutes.

Add tomato paste, and mix thoroughly for 2 minutes.

Add spices, diced tomatoes, and beef stock. Bring stew to a boil, and then reduce back to medium heat. Add pickles and capers. Simmer uncovered for 30 minutes.

Finish with kalamata olives, and stir.

Serve with a dollop of homemade sour cream, a lemon slice, and fresh parsley.

pinterest-featured-paleo-primal-solyanka-soljanka-recipe-version-2

Before you head off, please share this recipe on your social media of choice! If you like this recipe, please subscribe today to be the first to know when we add new delicious meals for you and your family.

Solyanka

  • Servings: 6
  • Time: 60 minutes
  • Difficulty: easy
  • Print

Ingredients
1 lb beef chuck
6 oz pork jowls
2 oz Applegate salami
4 whole black peppercorns
whole allspice berries
1 bay leaf
1 yellow onion, thinly sliced
1 stalk celery, thinly sliced
3 C green cabbage, shredded
1/4 tsp sea salt
1 Tbsp tomato paste
1 14-oz can diced tomatoes
4 C beef stock
1 C chopped dill pickles
1 1/2 Tbsp capers
1/4 C kalamata olives, sliced
1/2 lemon, sliced
a handful of chopped parsley

homemade “sour cream”
1 C full-fat coconut milk
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1/2 tsp sea salt

Method

  1. Cook pork jowls on low, for about 8 minutes until edges start to crisp, stirring regularly.
  2. Raise heat to medium, and add salami and beef. Cook for 5 minutes, mixing regularly.
  3. Add onion, celery, and cabbage. Sprinkle in the sea salt. Sauté for 6 minutes.
  4. Add tomato paste, and mix thoroughly for 2 minutes.
  5. Add spices, diced tomatoes, and beef stock. Bring stew to a boil, and then reduce back to medium heat. Add pickles and capers. Simmer uncovered for 30 minutes.
  6. Finish with kalamata olives, and stir.
  7. Serve with a dollop of homemade sour cream, a lemon slice, and fresh parsley.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: