Culture Kitchen: Russia

Ingredients (Serves 6)

• 1 lb boneless and skinless chicken breast or low-fat beef (best meat for Solyanka is beef ribs)
• 4 oz beef snack bites or any small smoked sausages
• 4 pcs wieners/sausages
• 3 pickles, diced
• 1 onion, diced
• 1/2 can black pitted olives
• 5 spoonfuls of tomato paste
• ½ of a lemon
• Dill
• Salt

Chef’s Notes

• This recipe can be made vegetarian by replacing the meat with beef or chicken bouillon cubes, and by adding additional vegetables such as mushrooms, carrots, and red pepper
• Soups are very traditional in Russian cuisine and are usually served as a first course
• The cold climate of Russia also made soups very popular since they bring warmth to cold days
• Preserved vegetables,