Soljanka recipe
information
Soljanka is a Russian favorite. It's essentially a chicken soup (with the usual soup vegetables) however the various other ingredients like allspice, gherkins, dry white and yogurt all blend together fabulously to create an amazingly great taste.
ingredients
1 small chicken weighing 1.2 kg (2 1/2 lbs)
soup vegetables, carrots, leeks, celery, etc.
1 onion
1.5 litres (2 1/2 pt) 6 cups water
2 tsp salt
2 allspice berries
600 g (1 1/4 lb) white cabbage
2 pickled gherkins
125 ml (4 fl oz) 1/2 cup dry white
2 pinches white pepper
6 tbsp soured cream or yogurt
3 tbsp fresh dill
soup vegetables, carrots, leeks, celery, etc.
1 onion
1.5 litres (2 1/2 pt) 6 cups water
2 tsp salt
2 allspice berries
600 g (1 1/4 lb) white cabbage
2 pickled gherkins
125 ml (4 fl oz) 1/2 cup dry white
2 pinches white pepper
6 tbsp soured cream or yogurt
3 tbsp fresh dill
method
1. Wash chicken and giblets.
2. Clean and rinse soup vegetables, then coarsely chop. Peel and halve onion.
3. Bring water to the boil with salt and allspice berries.
4. Put in chicken, onion and soup vegetables. Cook uncovered for 30 minutes, skimming off scum as it forms.
5. Almost cover pan with lid and continue to cook chicken for 1 hour more.
6. Clean and rinse white cabbage and shred coarsely. Cut pickled gherkins into julienne strips, add both to pan and cover completely before continuing to cook.
7. Take chicken from pan, remove meat from carcass and cut into pieces.
8. Boil soup uncovered, until reduced by half.
9. Return chicken meat to soup, add wine and season to taste with pepper.
10. Stir soured cream or yogurt into soup.
11. Sprinkle with dill before serving.
2. Clean and rinse soup vegetables, then coarsely chop. Peel and halve onion.
3. Bring water to the boil with salt and allspice berries.
4. Put in chicken, onion and soup vegetables. Cook uncovered for 30 minutes, skimming off scum as it forms.
5. Almost cover pan with lid and continue to cook chicken for 1 hour more.
6. Clean and rinse white cabbage and shred coarsely. Cut pickled gherkins into julienne strips, add both to pan and cover completely before continuing to cook.
7. Take chicken from pan, remove meat from carcass and cut into pieces.
8. Boil soup uncovered, until reduced by half.
9. Return chicken meat to soup, add wine and season to taste with pepper.
10. Stir soured cream or yogurt into soup.
11. Sprinkle with dill before serving.
serving amount
serves 4
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