Soljanka spice ground

Description:
Aromatic spice blend for Eastern European sour and spicy soup. For mushroom, fish or meat based solyanka.

Usage:
You need about 3-4 tsp per liter of broth. Add the mixture to the stock after the first boil. Alternatively, you can season the stock with the mixture towards the end of the preparation. Post-acidification with lemon is no longer necessary.
 
Ingredients:
Paprika, allspice, turmeric, bay leaf, lovage, garlic, chili, lemon peel.
 
Aroma/Taste:
spicy, slightly hot