Chicken Solyanka Soup
⏳ Time
45 minutes
🥕 Ingredients
22
🍽️ Servings
6
Description
Chicken Solyanka Soup
Ingredients
- "Petelinka Thigh Fillet" - 5.3 oz
- Chicken fillet - 5.3 oz
- Semi-Smoked Sausage - 4.1 oz
- Leek - 1.8 oz
- Pickled Cauliflower - 3.5 oz
- Spiced Tomato Juice - 2 fl oz
- Passata Tomato Sauce - 1 tablespoon
- Chili jam - 1 tablespoon
- Olives stuffed with lemon - 3.9 oz
- Capers - 1.1 oz
- Lemon - to taste
- Campbell's Beef Broth - 17 fl oz
- Cucumber Brine - 4 fl oz
- Olive Oil - 2 tablespoons
- Olive Oil - 1 teaspoon
- Ocean salt - to taste
- Allspice berries - 5 pieces
- Bay leaf - 1 piece
- Pasilla Pepper - 1 tablespoon
- Habanero Pepper - 0.5 oz
- Sour Cream - to taste
- Parsley - to taste
Step by Step guide
Step 1
Chop the bacon into small pieces.
Step 2
Cut the chicken into cubes.
Step 3
Slice the leek into rings.
Step 4
Cut the cucumbers into strips.
Step 5
Heat mustard oil and 1 tablespoon of olive oil in a pan. Add the bacon.
Step 6
Fry the bacon for 3–4 minutes over high heat, stirring occasionally.
Step 7
Add the chicken fillet to the bacon. Stir.
Step 8
Season with salt and mix. Reduce the heat.
Step 9
Finely chop the jalapeño.
Step 10
After 5 minutes, stir and remove from heat.
Step 11
Heat 1 tablespoon of olive oil in a small pot. Add the leek.
Step 12
Add the cucumbers and jalapeño.
Step 13
Stir.
Step 14
After a couple of minutes, add the tomato juice and chili sauce.
Step 15
Mix thoroughly and reduce the heat.
Step 16
Heat the broth to a high temperature.
Step 17
Add the sautéed vegetables and chicken to the broth.
Step 18
Bring to a boil, skim off the foam, and reduce the heat. Cook for 20 minutes.
Step 19
Add the capers and olives.
Step 20
Add the allspice berries and bay leaf.
Step 21
Add the brine and tomato paste, mix thoroughly, and cook for 5–7 minutes.
Step 22
Pour into a bowl, garnish with lemon, add parsley, and serve. Optionally, add sour cream.
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