Gluten-Free Solyanka
Discover the bold and tangy flavors of Gluten-Free Solyanka, a hearty and satisfying soup that brings a taste of Eastern Europe to your table without compromising dietary restrictions. This gluten-free twist on the classic Russian dish features a robust base of beef broth, tender shredded chicken, gluten-free smoked sausage, and ham, perfectly complemented by briny pickles, black olives, and capers. Tomato paste adds depth to the broth, while fresh dill and a touch of zesty lemon brighten each spoonful. Perfectly suited for chilly evenings, this one-pot wonder is a comforting meal for the entire family, ready in just under 90 minutes. Ideal for gluten-free enthusiasts, this recipe proves that traditional dishes can be recreated with care and delicious results.
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Recipe Information
Ingredients
- 6 cups Beef broth
- 1 whole Chicken breast
- 250 grams Gluten-free smoked sausage
- 250 grams Gluten-free ham
- 1 large Onion
- 2 tablespoons Olive oil
- 3 large Pickles
- 3 tablespoons Tomato paste
- 1 whole Lemon
- 100 grams Black olives
- 50 grams Capers
- 2 tablespoons Dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaf
Instructions
Begin by placing the chicken breast in a pot with the beef broth. Bring to a boil, reduce the heat, and simmer for about 20 minutes or until the chicken is cooked through.
While the chicken is cooking, heat the olive oil in a pan over medium heat. Finely dice the onion and add it to the pan, cooking until it becomes translucent.
Thinly slice the gluten-free smoked sausage and ham. Add them to the pan with the onions, sautéing for another 5 minutes until they just begin to brown.
Chop the pickles into thin slices and add them to the pan along with the tomato paste. Stir well and cook for another 5 minutes.
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly before shredding it into pieces.
Add the contents of the frying pan to the pot with the beef broth along with the shredded chicken.
Slice the lemon into thin rounds and add it to the pot along with the black olives, capers, dill, salt, black pepper, and bay leaves.
Allow the soup to simmer for another 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. Remove the bay leaves before serving.
Serve hot, garnishing with additional dill if desired. Optionally, serve with a dollop of sour cream for extra creaminess.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 17686 mg | 769% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 28.3 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3907 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
