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Sopa · Estonia · Tallinn

Solyanka (Estonian Pickle Soup) 🥒

Name: Solyanka (Estonian Pickle Soup)
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 2-4 servings
Cuisine: Estonian
Ingredients: 300 g smoked brisket or sausage, cubed; 200 g fresh beef, diced small; 4 pickled cucumbers + 200 ml brine; 1 onion, 2 carrots; 2 potatoes (traditional Estonian version); 100 g pickled mushrooms (optional); 8 olives, capers 1 tbsp, 2 tbsp tomato paste; 2 L stock (meat or vegetable); lemon, sugar pinch, bay leaf, pepper

The Estonian kitchen's answer to Eastern Europe's salty-sour pickling soup: smoked meats and pickled cucumbers, olives and capers simmered into a brine-sharp broth that leans on the salt side of the family — a canteen classic from Tallinn to Narva that nobody can name the origin of and everybody has an opinion about.

Harju County Estonian ⏱ 60 min Media

Método

1

Brown the fresh beef with diced onion and carrot; add the smoked meats, fry a minute more.
2

Stir in tomato paste, cook out the raw edge, then pour in stock; simmer 30 minutes with bay and potatoes.
3

Add sliced pickles, mushrooms, olives and capers; simmer 10 minutes. Season with pickle brine, a squeeze of lemon and just enough sugar to round the sharpness.
4

Rest 15 minutes off the heat — the sour keeps developing. Serve hot with dill and rye bread; some Estonian homes drop a spoonful of smetana sour cream into the bowl.

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Solyanka (Estonian Pickle Soup) 🥒

Método

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