SOLYANKA SOUP

This dish was originally from Georgia but can now be found all over Russia. It’s hearty and home-like. Eat it with Georgian lavash bread and it’s a meal by itself.  : 10   : 20 MINS : 4

INGREDIENTS Cut celery into four parts.

In a large pot, bring water, chicken broth 32 oz chicken broth and celery to a boil. 4 cups water 1 carrot, cubbed or shredded Meanwhile, julienne the pickles into thin, 1 celery stalk short strands or cubes. Slice olives into thin 3 pickles, julienned or cubed rings. Cube carrots. Finely dice tomatoes. 1 cup olives, sliced thin Cube ham. 16 oz ham, cubed 1 medium onion, finely chopped Chop the onion and add to a skillet with the 2 Tbsp butter 2 Tbsp butter. 1 1/2 Tbsp flour 1/2 cup cubed tomatoes Cook on medium heat until onions are com- é 1/4 cup pickling brine pletely saut ed and soft (4-6 minutes). 2 tsp sour cream Once onions are sautéed, add the cubed 1/4 cup chopped cilantro carrots. Sauté until carrots are fully 1/4 cup chopped dill ½ cooked, stirring as needed. Add the flour, 1 tsp salt mix quickly. Add the diced tomato, pickling 1/4 tsp pepper brine, sour cream and mix. Set aside. Turn lemon off heat. sour cream 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!