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Title: Solyanka Soup
Categories: Russian, Soups
Yield: 1 Batch

2/3 lb Beef or pork (300 g);
-cooked
2 sm Smoked sausages
1 l Strong broth
2 Pickles
1/4 lb Fermented cabbage
-(sauerkraut) (100 g)
1 c Brine; from pickles or
-cabbage
2 tb Tomato paste
1 tb Olives
1 tb Capers
1 Bay leaf
1 Onion
Oil; salt, pepper, and
-parsley

Peel your pickles and dice into small pieces, keep the skin.

In a small pot cover pickle peels with your vegetable brine, bring the
mixture to a boil and cook for 10 minutes.

Dice the onion. Squeeze the excess brine from the cabbage and cut into
pieces equal in size to onion.

In a separate medium-sized pot pour a little bit of oil and add
onions, pickles and cabbage. Cook until they are soft. Add the tomato
paste and cook for 2 minutes. Add the broth, a few peppercorns and a
bay leaf. Bring the mixture to a boil.

Cut your sausages into small circles and add to the boiling mixture
together with the cooked meat. Bring to a boil again.

Then add your capers, olives and the hot brine that you strained from
the pickle peels. At this point, if you still feel like the soup
needs salt, then this is a good time to add it.

Bring the soup to a boil again and turn off the heat. Let sit for 15
to 20 minutes.

Serve with some chopped parsley and a lemon wedge on top.

Recipe by Vasilisa Malinka

Recipe FROM: <https://www.rbth.com/russian-kitchen/
330366-how-to-cook-solyanka-soup>

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