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Shayla's Solyanka

Shayla
This is a wonderful soup around Christmas time! Serve it with fresh baked artisan sourdough rolls.
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Ingredients
  

  • 5 bay leaves
  • 2 tsp allspice powder
  • 2 tsp ground pepper
  • 10 cups beef broth
  • 1 head of cabbage, chopped
  • 4 tbsp capers (we just use the whole jar)
  • 2 onions chopped
  • 2 cups carrots chopped
  • 3 cups celery, chopped
  • 1 cans tomato paste
  • 4 14.5 oz cans of stewed tomatoes
  • 1 can olives green are best
  • 6 or 7 dill pickles, chopped
  • olive oil
  • 3 Kielbasa packages the 12 oz packages
  • 2 cooked chicken breasts you can add more
  • 4 cups diced ham
  • 2 cups sauerkraut
  • 1 tbsp Red Pepper Flakes (this is not traditional and is optional)
  • 2 tbsp white wine or broth for deglazing

Garnish

  • Sour Cream or greek yogurt
  • dill, salt & pepper

Instructions
 

  • Start with searing the chicken breast until done or almost done. Cool, debone and chop. You can use the soup stockpot for this.
  • Deglaze the pan with white wine or broth.
  • Saute onions, garlic, carrots and celery in olive oil until soft in the wine and a little olive oil.
  • Combine all ingredients in the pot EXCEPT the meats.
  • Bring soup to simmer for 1 hour.
  • Add the meats during the last 5 minutes.

Notes

If you add the meat to soon all the flavors cook out of the meat, and then the meat doesn't have any taste left. Don't overheat this soup when you go to reheat it.