Solyanka Soup Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 celery stalk

4 cups water

32 oz chicken broth

3 pickles, julienned or cubed

1 cup olives, sliced thin

1 carrot, cubed or shredded

1/2 cup cubed tomatoes

16 oz ham, cubed

1 medium onion, finely chopped

2 Tbsp unsalted butter

1 ½ Tbsp all-purpose flour

1/4 cup pickle juice (juice from the can)

2 tsp sour cream

1/4 cup chopped cilantro

1/4 cup chopped dill

1 ½ tsp salt

¼ tsp ground black pepper

lemon

sour cream

Directions

Cut celery into four parts.

In a large pot, bring water, chicken broth and celery to a boil.

Meanwhile, julienne the pickles into thin, short strands or cubes. Slice olives into thin rings. Cube carrots. Finely dice tomatoes. Cube ham.

Chop the onion and add to a skillet with the 2 Tbsp butter.

Cook on medium heat until onions are completely sautéed and soft (4-6 minutes).

Once onions are sautéed, add the cubed carrots. Sauté until carrots are fully cooked, stirring as needed. Add the flour, mix quickly. Add the diced tomato, pickle juice, sour cream and mix. Set aside. Turn off heat.

Once the water/broth and celery come to a boil, remove and discard celery. Add the pickles and let boil five minutes. Add ham and olives.

Add the sautéed ingredients to the pot. Season with salt and pepper. Reduce heat to low and 10 minutes.

Add the chopped herbs.

When serving, add fresh lemon juice with a dollop of sour cream to bowl with fresh herbs if desired.

Enjoy!

Nutrition

• Calories: 287 kcal
• Total Fat: 20 g
• Saturated Fat: 7 g
• Cholesterol: 57 mg
• Sodium: 3010 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 18 g