Chicken and cabbage solyanka
Solyanka is built on contrast: rich broth against something sour. Sauerkraut gives you the sharp version, fresh cabbage the mellower one, and both are worth making. The garlic and herbs go in crushed at the very end rather than cooked, which keeps them bright, and the olives are not a garnish - they are part of the seasoning.
Ingredients
Method
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Simmer the chicken in water for 40-50 minutes to make a broth, skimming any foam. Lift the chicken out and strain the broth.
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Add the diced potatoes to the broth and cook for 10 minutes.
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Meanwhile, saute the onion in the oil for 3 minutes. Add the mushrooms and cook for 6 minutes, then the red pepper for 1 minute, the grated carrot for 3-5 minutes, and the shredded cabbage for 5 minutes. Stir in the tomato paste and cook for 1 minute more.
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Add the vegetables to the broth, season, drop in a couple of bay leaves, and simmer until everything is soft.
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Shred the chicken - half the meat if you used a whole bird, all of it if you used half - and return it to the pot.
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Crush the garlic and herbs together in a pestle and mortar and stir them through, then finish with the olives before serving.
Notes
- Sauerkraut makes the sharper, more traditional version; fresh cabbage makes it gentler. Both work - they are just different soups.
