Solyanka

Name: Solyanka
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 2 l Beef Broth, rich; 250g Beef, boiled (from the broth), diced; 200g Smoked Sausage, kielbasa-style, sliced; 200g Ham, cooked, diced; 100g Smoked Bacon, or smoked brisket, diced; 2 medium Onions, finely chopped; 4 large Pickled Cucumbers, barrel-fermented, diced; 200ml Cucumber Brine; 3 tbsp Tomato Paste; 100g Black Olives, pitted, halved; 2 tbsp Capers, rinsed; 2 Bay Leaves; 8 Black Peppercorns, whole; 2 tbsp Vegetable Oil; 1 Lemons, thinly sliced; 1 tbsp Lemon Juice, from lemon (plus 1 tbsp juice); 1 small bunches of Dill, fresh, chopped; 175ml Sour Cream; Some Salt, to taste; Some Pepper (Black), ground, to taste

Solyanka is a hearty, tangy Russian soup that combines smoky cured meats, briny pickles and olives, and a rich tomato-beef base for a complex, comforting bowl. It’s bold, savory, and finished with bright lemon and fresh dill for a perfect balance of flavors.

Solyanka is a hearty, tangy Russian soup that combines smoky cured meats, briny pickles and olives, and a rich tomato-beef base fo... Show more

Traditional Russian Recipe

Health Grade

B- · Healthy

Rating

4.0

Time

1 hr

Price

4,32 €

Calories

482 kcal

low calorie

one pot

low carb

keto

Method

Prep the fillings

Once the Beef is cool enough to handle, dice it into bite-size pieces. Slice the Smoked Sausage, dice the Ham and Smoked Bacon, finely chop the Onion, dice the Pickled Cucumbers, halve the Black Olives, and rinse the Capers. Keeping everything roughly the same size makes every spoonful feel balanced.

Render the bacon

Heat the Vegetable Oil in a large soup pot over medium heat. Add the bacon and cook for 3 to 4 minutes until it releases some fat and starts to color, then stir in the onion and cook for 5 to 6 minutes more, stirring often, until soft and lightly golden.

Cook the tomato paste

Stir in the Tomato Paste and cook for 1 to 2 minutes, stirring constantly and scraping the bottom of the pot, until it darkens slightly and smells sweeter.

Simmer the soup

Pour in the Beef Broth and Cucumber Brine, then add the cucumbers, Bay Leaf, and Black Peppercorns. Bring the pot to a boil, lower the heat, and simmer for 15 minutes. Add the beef, smoked sausage, ham, black olives, and capers, then simmer for 10 minutes more. Taste and season with Salt and Pepper (Black) until the broth tastes bold, tangy, and well balanced.

Serve hot

Ladle the solyanka into bowls and finish each one with a spoonful of Sour Cream, a few thin slices of Lemon, a squeeze of Lemon Juice, and a sprinkle of chopped Dill. Serve right away while the broth is steaming and the garnishes are fresh.