Guyanese Solyanka Soup

Ingredients

Guyanese Solyanka soup differs from the original Russian version by incorporating Guyanese spices and flavors. While the Russian version typically includes ingredients like sour cream and mushrooms, the Guyanese adaptation focuses on the use of local spices and tangy elements such as pickles and citrus. This fusion creates a unique and exciting twist on the traditional Solyanka soup. We alse have the original recipe for Solyanka, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 400g (14 oz) beef, cubed 400g (14 oz) beef, cubed
• 200g (7 oz) chicken, cubed 200g (7 oz) chicken, cubed
• 200g (7 oz) sausages, sliced 200g (7 oz) sausages, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef or chicken broth 4 cups (950ml) beef or chicken broth
• 2 pickles, sliced 2 pickles, sliced
• 1/4 cup sliced olives 1/4 cup sliced olives
• Juice of 1 lime or lemon Juice of 1 lime or lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cumin powder, coriander powder, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the beef, chicken, and sausages to the pot. Cook until the meats are browned on all sides.
4. 4.
   Stir in the diced tomatoes and tomato paste. Cook for a few minutes until the tomatoes start to soften.
5. 5.
   Pour in the beef or chicken broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the meats are tender.
6. 6.
   Add the sliced pickles, olives, and lime or lemon juice to the pot. Season with salt and pepper to taste. Simmer for an additional 10 minutes.
7. 7.
   Serve the Guyanese Solyanka soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — For a tender and flavorful result, choose a cut of beef suitable for slow cooking, such as chuck or stewing beef.
• Chicken — Boneless, skinless chicken thighs work well in this recipe as they remain juicy and tender during the cooking process.
• Sausages — Use your favorite type of sausages, such as smoked sausages or chorizo, to add a smoky and savory flavor to the soup.
• Pickles — Opt for dill pickles or any tangy pickles of your choice to add a burst of acidity to the soup.
• Lime or lemon juice — Freshly squeezed lime or lemon juice adds a tangy and refreshing element to balance the flavors of the soup.

Tips & Tricks

• If you prefer a spicier soup, add a pinch of cayenne pepper or hot sauce to the pot.
• Adjust the thickness of the soup by adding more or less broth according to your preference.
• For a richer flavor, you can brown the meats in batches before adding them to the pot.
• Serve the soup with a side of crusty bread or rice for a complete meal.
• The flavors of this soup develop even more the next day, so it's great for leftovers.

Serving advice

Serve the Guyanese Solyanka soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with a side of crusty bread or rice to complete the meal.

Presentation advice

To enhance the presentation of the Guyanese Solyanka soup, you can drizzle a swirl of sour cream or yogurt on top of each bowl before garnishing with fresh parsley. This adds a creamy element and creates an attractive visual contrast.