Soljanka

Authentic Russian Soljanka Recipe with Beef, Ham, and Cabbage

Region / culture: Russia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6-8

Introduction

Soljanka is a hearty and flavorful soup that originated in Eastern Europe, particularly in countries like Russia, Germany, and Poland. This dish is known for its rich and tangy flavor, thanks to the combination of brined cabbage, various meats, pickles, and spices.

History

Soljanka has a long history that dates back to the Soviet era. It was originally created as a way to use up leftover meats and vegetables, making it a popular dish in households and restaurants across Eastern Europe. Over time, different variations of the recipe have emerged, each with its own unique twist on the classic soup.

Ingredients

3 tbsp unsalted butter
1.5 lb (680 g) brined cabbage
2 small bay leaves, 4 black peppercorns, and 4 all-spice berries, tied in a cheesecloth bag
1 tsp sugar
0.25 lb (113 g) cooked beef
0.25 lb (113 g) cooked tongue
6 oz (170 g) frankfurters
6 oz (170 g) lean ham
2 brined cucumbers
6 marinated plums
1 tsp capers
12 black Greek olives, halved and pitted
1 medium onion, finely chopped and sautéed for 7–8 minutes in 1 tbsp unsalted butter
1 tbsp bread crumbs
6 tbsp grated parmesan cheese
3 tbsp finely chopped scallions
6 slices lemon

How to prepare

Melt 1 tbsp of butter in a heavy 3- to 4 qt (3.78 liter) saucepan. Add the sauerkraut, spice bag, and sugar. Sauté for 15 minutes, or until tender, stirring occasionally to prevent sticking.
Meanwhile, cut the cooked beef, tongue, frankfurters, ham, and pickles into 0.5-inch dice.
Combine this mixture with the capers and set it aside.
When the sauerkraut is cooked, discard the spice bag and mix the onions into the sauerkraut.
Preheat the oven to 375°F (191°C).
Grease a 3- to 4 qt (3.78 liter) rectangular casserole with 1 tbsp of butter. Spread half of the sauerkraut over the bottom.
Cover with all the diced meats and pickles, then top with the remaining sauerkraut.
Smooth the top, sprinkle with the bread crumbs and grated cheese, dot with the remaining butter, and bake for 15–20 minutes.
Cut into 6-8 squares and transfer to individual heated serving plates.
Smooth the sides and decorate with the chopped scallions, lemon slices, and marinated plums.

Variations

There are many variations of Soljanka, with some recipes including additional ingredients like bell peppers, mushrooms, or even seafood. Feel free to experiment with different meats and vegetables to create a version of Soljanka that suits your taste preferences.

Cooking Tips & Tricks

When making Soljanka, it's important to sauté the sauerkraut until it is tender to bring out its full flavor. Additionally, be sure to dice the meats and pickles into small, uniform pieces for even distribution throughout the soup. Finally, don't forget to top the dish with breadcrumbs and cheese before baking to create a deliciously crispy crust.

Serving Suggestions

Soljanka is best served hot, garnished with chopped scallions, lemon slices, and marinated plums for a burst of flavor and color. Pair it with crusty bread or a side salad for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for Soljanka include sautéing the sauerkraut until tender, dicing the meats and pickles into small pieces, and baking the dish until golden and crispy. These techniques help to bring out the flavors and textures of the ingredients, resulting in a delicious and comforting soup.

Ingredient Substitutions

If you don't have all the meats listed in the recipe, feel free to substitute with other cooked meats like chicken, turkey, or sausage. You can also use different types of pickles or sauerkraut to add a unique twist to the dish.

Make Ahead Tips

Soljanka can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stovetop or in the microwave before serving, adding extra broth or water if needed to thin out the consistency.

Presentation Ideas

To make Soljanka look more appealing, consider serving it in individual bowls or ramekins garnished with fresh herbs, lemon wedges, and a dollop of sour cream. You can also sprinkle extra cheese or breadcrumbs on top for added texture and flavor.

Pairing Recommendations

Soljanka pairs well with a variety of side dishes, including crusty bread, boiled potatoes, or a simple green salad. For drinks, consider serving the soup with a glass of cold beer or a crisp white wine to complement the rich and tangy flavors of the dish.

Storage and Reheating Instructions

Leftover Soljanka can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the soup to a saucepan and heat over medium heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

A serving of Soljanka typically contains around 400-500 calories, depending on the portion size and ingredients used. This makes it a hearty and satisfying meal that can be enjoyed as a main course.

Carbohydrates

Soljanka is a carb-heavy dish, with the brined cabbage, pickles, and bread crumbs contributing to its carbohydrate content. However, the dish also contains a good amount of protein and fats, making it a well-rounded meal.

Fats

The fats in Soljanka come from the butter, meats, and cheese used in the recipe. While these fats add flavor and richness to the dish, it's important to enjoy Soljanka in moderation to avoid consuming too much saturated fat.

Proteins

Soljanka is a protein-rich dish, thanks to the various meats used in the recipe. Beef, tongue, frankfurters, and ham all contribute to the protein content of the soup, making it a satisfying and filling meal.

Vitamins and minerals

Soljanka is a good source of vitamins and minerals, particularly vitamin C from the sauerkraut and pickles. Additionally, the meats used in the recipe provide essential nutrients like iron and zinc, making this dish a nutritious choice for a balanced diet.

Alergens

Soljanka contains dairy (butter, cheese) and meat products (beef, tongue, frankfurters, ham), so it may not be suitable for individuals with dairy or meat allergies. Additionally, the dish may contain gluten if bread crumbs are used in the recipe.

Summary

Overall, Soljanka is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. Enjoying this soup in moderation as part of a varied diet can help you meet your nutritional needs while indulging in a delicious and comforting meal.

Summary

Soljanka is a delicious and comforting soup that is perfect for cold winter days or when you're craving a hearty and flavorful meal. With its rich combination of meats, pickles, and spices, this dish is sure to warm you up from the inside out. Enjoy it with your favorite side dishes and drinks for a satisfying and memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was flipping through an old cookbook that had been passed down through the generations in our family. As I read through the ingredients and instructions for Soljanka, a traditional Russian soup, I could almost taste the rich flavors and hearty warmth it promised.

I had always been a lover of cooking, and over the years I had collected recipes from various places and people. But there was something special about Soljanka that captured my attention. Perhaps it was the combination of savory meats, tangy pickles, and spicy seasonings that intrigued me. Or maybe it was the history and tradition behind this dish that piqued my curiosity.

Whatever the reason, I knew that I had to learn how to make Soljanka. So, I set out on a culinary journey to uncover the secrets of this delicious soup. I reached out to friends and family members who had experience with Russian cuisine, and I scoured cookbooks and online resources for authentic recipes.

After weeks of research and experimentation, I finally felt confident enough to try making Soljanka for the first time. I gathered all the necessary ingredients - smoked sausage, beef, ham, onions, tomatoes, pickles, capers, and a variety of spices - and set to work in the kitchen.

As I chopped and sautéed, simmered and stirred, the aroma of the soup filled the air, creating a warm and inviting atmosphere in my kitchen. I could almost hear the sizzle of the meat and the bubbling of the broth as the flavors melded together to create a harmonious symphony of taste.

When the Soljanka was finally ready, I ladled it into bowls and garnished it with a dollop of sour cream and a sprinkle of fresh dill. I took a deep breath and savored the moment before taking my first spoonful. And as the rich, savory broth touched my lips, I knew that I had found a new favorite recipe.

Over the years, I continued to perfect my Soljanka recipe, tweaking the ingredients and adjusting the seasonings to suit my taste. I shared it with friends and family, who all raved about its deliciousness and warmth. And each time I made it, I felt a sense of pride and accomplishment in mastering this traditional Russian dish.

But it wasn't just about the food itself. It was about the journey I had taken to learn how to make Soljanka, about the stories and memories that had been shared along the way. It was about the connection to my heritage and the joy of bringing people together over a steaming bowl of soup.

As I sit here now, reflecting on my culinary adventures and the joy that cooking has brought to my life, I can't help but smile. And as I plan my next meal, I know that Soljanka will always have a special place in my heart and in my kitchen. It is more than just a recipe - it is a labor of love, a symbol of tradition, and a reminder of the power of food to bring people together in warmth and harmony.