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Solyanka is one of the most popular Russian soups. Different pickles or sauerkraut(solenya) are added to the soup, that is >>> |
Solyanka is one of the most popular Russian soups. Different pickles or sauerkraut (solenya) are added to the soup, that is >>> |
The first thing that crosses one’s mind when speaking about Russian drinks is certainly vodka. Yet, as a matter of fact, long befo >>> | |
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The first thing that crosses one’s mind when speaking about Russian drinks is certainly vodka. Yet, as a matter of fact, long before vodka there were no less popular drinks in Old Rus. As for vodka, it came to Russia via Lithuania where it was brought by the Genoese from their colony in the Crimea. Actually it did not happen until the mid 14th century. So vodka is another story.
Initially these were only nonalcoholic liquids that were called drinks in Russia: they were invigorative and nourishing. Perhaps hence is the now archaic Russian expression translated as “to eat tea”.
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Solyanka is one of the most popular Russian soups. Different pickles or sauerkraut(solenya) are added to the soup, that is why it is called solyanka. Solyanka can be made from meat, fish or mushrooms. It is served with olives, lemon slices and sour cream.
Method
Chop onion finely and fry in oil until light golden, add tomato paste and butter and stew for a while. Peel cucumbers and slice them.
Cook meat in water until done. Strain the broth and slice meat. Add onion, meat slices, capers, cucumbers and a bay leaf to the broth. Cook for 10-15 minutes.
Before serving, add sour cream, olives and lemon slices. Sprinkle with greens.
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Solyanka is one of the most popular Russian soups. Different pickles or sauerkraut (solenya) are added to the soup, that is why it is called solyanka. Solyanka can be made from meat, fish or mushrooms. It is served with olives, lemon slices and sour cream.
Method
Chop onion finely and fry in oil until light golden, add tomato paste and butter and stew for a while, add fish slices. Pour over broth. Peel cucumbers and slice them.
Add onion, capers, cucumbers, sliced tomatoes and a bay leaf to the broth. Cook for 10-15 minutes.
Before serving, add sour cream, olives and lemon slices. Sprinkle with greens.
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