How to Make Solyanka Soup, a Russian Recipe of Meat and Vegetables (2024)

FAQs

What is Solyanka soup made of? ›

Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.

Traditional Meat Solyanka Soup

If I had to describe the soup with the 3 words, it would be tart, salty and well seasoned. The soup has so much going on! The sourness of the soup comes from pickled cucumbers, lemon, olives or sometimes even capers. I recommend to balanced it out with a bit of sugar or ketchup, or both.

Borscht. Probably the most iconic Eastern European soup there is, famous for its bright pink colour. Historically, borscht was made by Slavic people from parsnip or hogweed. It was also the poor man's meal, and idioms tying the soup to austerity have since evolved in several different languages.

The most typical and popular soups are shchi and borscht from different vegetables, ukha from fish and solianka from various types of meat and sausages.

Call Okroshka, it is a Russian yogurt-based cold soup. Yogurt gets mixed with chopped radishes, hard boiled eggs, cucumbers, scallions and boiled potatoes.

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

Solyanka (Russian sweet and sour soup)

The Richness of Russian Sausages

The chosen meat is minced, and to this, a mix of salt, black pepper, coriander, and cloves is added. Some variations include garlic and nutmeg for a deeper flavour profile. The binding agent in these sausages is often water or vinegar, which also lends them a tangy note.

What should borscht taste like? ›

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile.

Shurpa, made from boneless lamb and vegetables, is the most famous Uzbek soup. To cook kovurma shurpa (kaurma shurpa), the meat is pre-fried before cooking. Kuza-shurva is a soup cooked in the oven in a clay pot.

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Borscht was a winter soup, often made with sour flavors and topped with a dollop of sour cream. It was usually made by combining meat or bone stock with sautéed or boiled vegetables. Popular ingredients may include cabbage, carrots, onions, potatoes and/or tomatoes. Sometimes it's puréed; sometimes it's not.

Borscht Ingredients

Vegetables: You'll need beets, carrots, baking potatoes, cabbage, and an onion. Canned tomatoes: Use drained diced tomatoes and canned tomato paste. Vegetable oil: Cook the onion in oil. Water: You'll need almost nine cups of water for this big-batch soup.