Solyanka

Solyanka (sometimes written soljanka) is a traditional Russian soup from the 15th century. The recipe has evolved over time to accommodate what meats and veggies are available, and there are various variations, as with many time-tested meals. Meat, fish, and vegetable (most commonly mushroom) variations of Solyanka are available, with meat being the most popular. Solyanka is a soup that contains "everything but the kitchen sink," yet it tastes far better than its moniker suggests. It's commonly referred to as the "ultimate hangover remedy" because it replenishes the salts that have been lost during a night of revelry.

Ingredients

• For the Soup:
• 2 large bay leaves
• 6 whole black peppercorns
• 4 whole allspice berries
• 10 cups water
• 4 tablespoons concentrated beef base
• 1/2 medium head green cabbage, shredded
• 1 cup coarsely chopped celery
• 1 tablespoon oil
• 2 medium onions, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 1 pound dried Polish kabanosy sausage, sliced 1/4 inch thick
• 2 medium cooked chicken breasts, cubed
• 1 cup ham, cubed
• 3 large dill pickles, coarsely chopped
• 1 (6-ounce) can tomato paste
• 2 (14-ounce) cans stewed tomatoes
• 3/4 cup sliced black olives
• 2 tablespoons capers
• 1 cup dry white wine
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• For the Optional Garnishes:
• 1/2 cup sour cream
• 1/2 cup coarsely chopped fresh dill, or to taste

Instructions

• Gather the ingredients.
• Make a spice sachet by adding the bay leaves, peppercorns, and allspice in a square of cheesecloth. Tie with a long piece of butcher's twine.
• Using the ends of the butcher's twine, tie the sachet onto the handle of a large soup pot so that the sachet hangs into the pot.
• Add the water and beef base to the soup pot and bring to a boil. Add the shredded cabbage and chopped celery and return to a boil. Reduce the heat and simmer for 30 minutes.
• Heat the oil in a large skillet. Add the onions and carrots and sauté until translucent. Add the sausage, chicken, ham, pickles, and tomato paste. Bring to a boil, reduce the heat, and simmer for 2 minutes. Transfer to the soup pot.
• Add the stewed tomatoes, sliced olives, and capers, and bring it barely to a boil. Add the wine and simmer gently for 20 minutes.
• Remove the sachet and discard. Adjust the seasonings with salt and pepper if necessary.
• Ladle the soup into hot bowls and garnish with the sour cream and dill. Serve hot.