Solyanka | FoodieAtlas

Ingredients

1 lb (450g) beef or pork (cut into bite-sized pieces)
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 medium carrots, grated
1 cup pickled cucumbers, diced
1/2 cup pickled olives, sliced
1/2 cup capers (optional)
1 can (14 oz) diced tomatoes or 2 tablespoons tomato paste
4 cups beef or vegetable broth
1 bay leaf
1 teaspoon dried dill (or 2 tablespoons fresh dill, chopped)
1 teaspoon paprika
Salt and black pepper to taste
1 tablespoon lemon juice (or to taste)
1 tablespoon sugar (optional, to taste)

Instructions

Prepare the Meat

Heat the vegetable oil in a large pot over medium heat. Add the beef or pork and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

Cook the Vegetables

In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and grated carrots, and cook for an additional 5 minutes until the carrots are softened.

Add Tomatoes and Broth

Stir in the diced tomatoes or tomato paste and cook for 2 minutes. Add the beef or vegetable broth, bay leaf, and paprika. Bring to a boil.

Combine Ingredients

Return the browned meat to the pot. Add the diced pickled cucumbers, sliced olives, and capers (if using). Simmer for 20-25 minutes, or until the meat is tender and the flavors have melded together.

Season the Soup

Season with salt, black pepper, and lemon juice to taste. Add sugar if needed to balance the flavors. Stir well.

Serve

Remove the bay leaf before serving.