Solyanka (Cured Meat and Pickle Soup)
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Available allergen-free substitutions:
Celery-free alternative
Use a stock made without celery; check labels carefully.
dairy-free alternative
Use as a garnish in the same quantity
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Solyanka was historically a practical way to use leftover meats, which is why recipes often vary from household to household.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
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✦ Allergen-free alternatives
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Celery-Free Beef Stock
— Celery-free alternative
Use a stock made without celery; check labels carefully.
-
Celery-Free Beef Stock
— Celery-free alternative
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✦ Allergen-free alternatives
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Oat Cream
— dairy-free alternative
Use as a garnish in the same quantity
-
Oat Cream
— dairy-free alternative
Heat oil in a large pot and cook onion until soft.
Add tomato paste and stir for 1 minute.
Add sliced cured meats and cook briefly to release their flavour.
Pour in stock and bring to a simmer.
Add chopped pickles and cook for 15 minutes.
Season with black pepper and a little pickle brine if needed.
Serve hot with lemon, olives, and sour cream if desired.
Nutritional values are per serving and approximate. Not medical advice.