A rich, tangy Estonian version of solyanka with smoked sausage, pickled cucumbers, olives, and sour cream in a savory tomato broth.
Ingredients
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300g smoked beef sausage, sliced
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200g cooked chicken breast, cubed
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1 large onion, diced
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3 pickled cucumbers, diced
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100g green olives, sliced
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3 tbsp tomato paste
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1.5L beef broth
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2 tbsp butter
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1 lemon, sliced
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200ml sour cream
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2 bay leaves
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Fresh dill and parsley
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Salt and black pepper
Instructions
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1
Melt butter in a large pot, sauté onion until golden, about 8 min.
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2
Add sliced sausage and chicken, cook 5 min until lightly browned.
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3
Stir in tomato paste and cook 2 min.
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4
Add beef broth, pickled cucumbers, olives, and bay leaves. Bring to a simmer.
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5
Cook for 20 min to meld flavors. Season with salt and pepper.
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6
Serve with a slice of lemon, a dollop of sour cream, and chopped fresh herbs.
Did You Know?
Seljanka became so popular during the Soviet era that most Estonians consider it a national dish, even though its origins are Russian.