Piquant Russian broth (Solyanka) from Mamushka: Recipes from Ukraine & Beyond (page 23) by Olia Hercules

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Notes about this recipe

  • meginyeg on March 27, 2022

    We loved this. Meaty flavour is perfect with the tangy Olives. I did use pork bones to make the broth as I had a bunch in the freezer.

  • Frenchfoodie on January 04, 2020

    Delicious. A hearty, rich and tangy soup that was a real hit with my husband too. I’ve had Solyanka before at a Russian restaurant and this compared favourably even if I used beef stock cubes, making this very quick to make.

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