Winter Solyanka in an Autoclave

Solyanka is a dish that always whets the appetite. A fragrant, rich meat broth together with the sweet-and-sour notes of pickled cucumbers and olives makes solyanka unique. When you cook it in jars in an autoclave, the soup becomes the perfect winter preserve.

Solyanka first appeared in the 17ᵗʰ century as a hearty rustic meal made from affordable ingredients: meat trimmings, pickled cucumbers, sauerkraut and aromatic spices. Over time the recipe travelled through fairs and inns, winning fans among city dwellers and nobles alike. By the late 19ᵗʰ century solyanka was firmly rooted in the traditional cuisine of Eastern-European peoples, and the modern “assorted” version (with sausages and smoked meats) has held a steady place in cookbooks ever since.

The autoclave method follows the same principle — a mix of smoked meats, vegetables and spices — but everything is sterilised in the autoclave and stored in jars for up to a year without refrigeration.

Two secrets to the tastiest solyanka. First, the dish is most aromatic when all ingredients are diced finely and distributed evenly. Second, use the correct sterilisation mode:

• If the thermometer is on top, set 110 °C for 40 minutes;
• If the thermometer is at the bottom, set 120 °C for 40 minutes.

After cooling, store the jars in a dark, cool place such as a pantry or cellar, and the solyanka will keep its aroma for months.

The tastiest solyanka recipe in 4 jars of 0.5 litres each.

Soup in a jar is convenient because you always have a quick meal at hand. Simply open the jar and heat it with the same amount of water (the solyanka is concentrated in the jar). The dish is nutritious and balanced, and homemade preserves contain no preservatives or chemicals like store-bought soups.

Cook with love, use an autoclave — and enjoy a hot, rich first course any time of year!