High-Protein Turkey Solyanka Soup
Method
Dice the turkey into bite-sized pieces. Peel and dice the potatoes, finely chop the onion and pickles, grate the carrot, and slice the olives.
Heat the olive oil in a large soup pot over medium heat. Add the turkey and cook for 4–5 minutes, stirring occasionally, until lightly browned.
Add the onion and grated carrot and sauté for 3 minutes, until softened.
Stir in the crushed tomatoes, diced pickles, pickle brine, garlic, and smoked paprika. Cook for 5 minutes, allowing the flavors to blend.
Pour in the water and add the potatoes. Bring to a boil, then reduce the heat to medium, cover, and simmer for 15–18 minutes, or until the potatoes are tender.
Stir in the sliced olives and cook for an additional 3–4 minutes. Taste the soup before adding any extra salt, as the pickles, brine, and olives already contribute plenty of seasoning.
Ladle the soup into bowls and serve with fresh lemon wedges. If desired, top each serving with a spoonful of plain Skyr for extra creaminess (not included in the nutritional values).
Traditional solyanka is known for its bold balance of savory, tangy, and slightly smoky flavors. A squeeze of fresh lemon juice just before serving brightens the broth, while a dollop of Skyr adds a creamy contrast without significantly increasing the fat content.
Nutrition Facts
Per serving
