This recipe is a meat solyanka and is made with three (yes, three!) different types of cured meats. We always have some on hand as they’re versatile and are as good to snack on as they are to cook with. They add an amazing flavor (and are so healthy!) that we add them to a lot of recipes we make.
Cod with Tomatoes and Gordal Olives Spanish Breakfast Potatoes with Gordal Olives Stuffed Spanish Pork Chops with Gordal Olives
Did you know that in Canada, one out of every two olives eaten comes from Spain, including these Gordal olives used in this solyanka soup recipe? Most recipes will call for three different types of meat. Here are a few options if you want to experiment:
Beef – you can use a bone-in braising cut of meat and simmer it in water to make a beef broth. Then cut up the meat and add it back into your soup. Chicken – leftover cooked chicken or store-bought smoked chicken both work. Deli meats – ask the person behind the counter to cut you a 3-inch piece, rather than thinly slicing it like they normally do. Sausages – use your favorite type! Pork – we use bacon, but smoked pork belly is even better. Ham is good, too!
But we like to make your life easier, and less messy. So we’ve figured out how to make solyanka soup in one pot (yay for fewer dishes) and in less time. Don’t worry, it’s every bit as delicious as what you’re served in a Russian restaurant. That’s it! You just made solyanka! Avoid overcooking the soup. Let the soup simmer just long enough to bring the flavors together. Don’t skip the toppings. The lemon is essential and both the sour cream and dill add so much to the soup.
Did you make this?
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