Nowadays, we steer clear of cured meats because of the dangers of nitrates and nitrates, but luckily there are plenty of uncured options available. In addition to cured meats, the soup is usually made with tomatoes and my mom used to make it with ketchup. Similarly to cured meats, we generally don't eat nightshades at home, since the hubby gets heartburn and it aggravates my arthritic pain. So I've developed a real food, tomato free soup that decreases the meat and increases veggies. I have also added sauerkraut to the recipe. I just felt like it would greatly add to the tartness of the soup, while adding bulk.
I'm also making my soup with Bright Earth Foods Himalayan Sea Salt. I'm a huge fan of Bright Earth Foods. I discovered them at my local co-op in San Francisco Rainbow Grocery when I was looking at unrefined sweeteners. Their mission of bringing wellness through nutrition really resonates with me. But honestly, they sell some amazing stuff. I'm going to be writing more about them in the upcoming weeks, but in the meantime check out their site.
Solyanka
Ingredients
Broth
1 lb pastured/organic beef bones (knuckles, marrow)
1 lb either pastured/organic short ribs or shank cross cut or brisket
1 onion
4 bay leaves
14 pepper corns
Bunch of parsley
1 tbsp Bright Earth Foods Himalayan Sea Salt
Soup
2 cups sauerkraut (naturally fermented with just salt and spices)
1/4 cup pitted Kalamata Olives (make sure that they are made with just salt and come in glass jar to avoid BPA)
1/4 cup pitted green olives (make sure that they are made with just salt and come in glass jar to avoid BPA)
3 large dill pickles (naturally fermented with just salt)
16 oz uncured pastrami
2 beef franks (I used Fork in the Road)
1 large bunch of Swiss Chard (I prefer chard specifically vs. kale, I wouldn't recommend subbing with kale. You can also use Sorrel if it's in season)
Process:
1. Put all herbs and spices into a tea bag filter
2. Fill pot with about 6-7 quarts of filtered water and add onion, bones, meat, and salt
3. Bring to boil, then turn heat down to low and simmer for 24-36 hours
4. Let sit until cooled and fat hardens at the top. Skim fat with a slotted spoon
5. Once broth is cooked, remove meat from bones and discard then with the tea bag and onion
6. Set pot back on stove and heat
7. Cube beef franks, pastrami, and pickles and add to the pot
8. Slice olives and add to the pot (if they are small enough, you can just throw them whole)
9. Add sauerkraut to pot
10. Cut Swiss Chard in to small strips and add to pot
12. Simmer on medium low heat for 30 minutes
13. Enjoy!
