Low Sodium Solyanka Soup
Discover the hearty and tangy flavors of Low Sodium Solyanka Soup, a lighter twist on the classic Eastern European dish that’s packed with wholesome goodness and bold taste. Crafted with tender shredded chicken, vibrant vegetables like red bell pepper and carrots, and the unique addition of dill pickles and pickle juice, this soup delivers a delightful balance of savory and sour flavors without relying on excess salt. Unsalted vegetable broth forms the base, while apple cider vinegar and fresh dill elevate the taste with a bright, herbal note. Ready in just over an hour, this low sodium recipe is perfect for health-conscious eaters seeking a flavorful meal. Serve it with a dollop of creamy sour cream and a wedge of lemon for a refreshing finish—ideal for cozy family dinners or impressing guests with a healthier take on traditional Solyanka.
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Recipe Information
Ingredients
- 300 grams boneless chicken breast
- 1 medium, diced carrot
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 2 medium, diced potatoes
- 1 medium, chopped red bell pepper
- 3 tablespoons unsalted tomato paste
- 6 cups unsalted vegetable broth
- 2 tablespoons apple cider vinegar
- 3 medium, diced dill pickles
- 1 cup pickle juice
- 1 whole bay leaf
- 5 whole black peppercorns
- 2 tablespoons unsalted butter
- 1 cut into wedges lemon
- 1 bunch, finely chopped fresh dill
- 0.5 cup, for garnish sour cream
Instructions
Begin by heating the unsalted butter in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-4 minutes until they become translucent.
Add the diced carrot and cook for another 2 minutes, followed by the diced potatoes, chopped red bell pepper, and tomato paste. Stir well to coat the vegetables with the tomato paste.
Pour in the unsalted vegetable broth and bring the mixture to a gentle simmer.
Carefully add the boneless chicken breast to the pot along with the bay leaf and black peppercorns. Simmer for 20 minutes or until the chicken is cooked through.
Remove the cooked chicken breast from the pot, shred it using two forks, and return it to the soup.
Stir in the diced dill pickles, pickle juice, and apple cider vinegar. Continue to simmer for another 10 minutes.
Taste the soup and adjust the seasoning with a little more pickle juice or black pepper if needed, keeping it low sodium.
To serve, ladle the solyanka into bowls, garnishing each with a tablespoon of sour cream, a sprinkle of fresh dill, and a lemon wedge on the side.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 712 mg | 15% | |
*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.
