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,