Cocina Rusa (VIII). Solyanka – Russian Cuisine (VIII). Solyanka


La solyanka (en ruso солянка pronunciada “salyánka”) es una sopa bastante compleja, que contiene multitud de ingredientes y tiene un toque ligeramente ácido. La solyanka más popular se prepara con carne, jamón, salchichas, repollo, pepinillos, tomate, cebollas, aceitunas, alcaparras, perejil y un toque de smetana y un par de rodajas de limón.

Debido a la gran cantidad de ingredientes es bastante habitual encontrar variantes que incluyan o excluyan algunos de ellos, aunque en todo caso la solyanka es siempre una sopa de base vegetal con tomates, bastante pesada y especiada con pepinillos y limón. Hay versiones más densas y probablemente no probéis dos solyankas iguales (o al menos eso me ha parecido a mí).

A pesar de ser una sopa bastante pesada, es ciertamente mi plato ruso favorito, aunque, de nuevo, me ha gustado mucho más como la cocinan en los países bálticos.

IMAG3617Solyanka (in Russian солянка pronounced as “salyánka”) is a pretty complex soup, containing lots of ingredients with a slightly acidic touch. Most popular solyanka is prepared with meat, ham, sausages, cabbage, pickles, tomatoes, onions, olives, capers, parsley and a final touch of sour cream and a couple of lemon slices.

Due to the many ingredients used it is quite common to find variants that include or exclude some of them, though in any case, solyanka is always a soup with a vegetable and tomato base, pretty heavy, and spiced with pickles and lemon. There are some thicker versions and you will probably do not taste two similar solyankas (or at least that is what happened to me).

Even though it is a very heavy soup, it is certainly my favorite Russian dish, though, again, I like it more the way it is cooked in the Baltic countries.

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