Solyanka (Soup version)

Name: Solyanka (Soup version)
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1.5 l Beef Stock, rich, homemade or good-quality; 2 Bay Leaves; 8 Black Peppercorns, whole; 200g Smoked Sausage, kielbasa-style, sliced; 200g Smoked Ham, cut into small cubes; 150g Bacon, or smoked brisket, cut into small pieces; 150g Cooked Beef, cut into small cubes; 2 Onions, finely chopped; 3 tbsp Tomato Paste; 1 tbsp Vegetable Oil, for sautéing; 4 Brined Pickles, about 200 g, finely diced; 150ml Pickle Brine, from the brined pickles; 100g Black Olive, pitted, sliced; 2 tbsp Capers, rinsed; optional but traditional; 1 Lemons, cut into thin slices; 1 small bunches of Dill, fresh, finely chopped; 1 Parsleys, fresh, finely chopped; 6 tbsp Sour Cream, for serving; Some Salt, to taste; Some Pepper (Black), freshly ground, to taste

Solyanka is a robust, comforting Eastern European soup built from an assortment of smoked and cured meats, tangy pickles, briny olives and capers, and a bright lemon finish. This hearty, slightly sour soup is rich and savory with a deep tomato-braised base and fresh herbs and sour cream to balance the flavors—perfect for a cozy dinner or to revive an appetite on a chilly night.

Solyanka is a robust, comforting Eastern European soup built from an assortment of smoked and cured meats, tangy pickles, briny ol... Show more

Traditional Russian Recipe

Health Grade

B · Healthy

Rating

4.0

Time

1 hr

Price

4,32 €

Calories

409 kcal

low calorie

meal prep

one pot

low carb

Method

Wash the garnishes

Rinse the dill, parsley, and lemon well under cold water. Pat the herbs dry so they stay fluffy when chopped, and dry the lemon too so it is easy to slice cleanly.

Prep everything

Slice the smoked sausage into thin half-moons. Cut the smoked ham, bacon, and cooked beef into small, even bite-size pieces. Finely chop the onion, finely dice the brined pickles, and slice the black olives if they are not already sliced. Cut the lemon into thin rounds or half-moons, finely chop the dill and parsley, and rinse the capers, if using.

Heat the pot

Set a large heavy soup pot or Dutch oven over medium heat and add the vegetable oil. Let it warm for 1 minute, just until it looks fluid and lightly shimmering.

Brown the meats

Add the bacon and cook, stirring occasionally, for 4 minutes until it starts to render its fat and the edges begin to brown. Add the sausage and ham, then cook for 5 minutes more, stirring from time to time, until the meats are lightly browned in spots and smell smoky and rich. Stir in the cooked beef and let it warm through for 2 minutes.

Cook onion and paste

Push the meat to the sides of the pot, add the onion to the center, and cook for 5 minutes, stirring, until softened and lightly golden. Stir in the tomato paste and cook for 2 minutes more, scraping the bottom of the pot, until the paste turns a shade darker and loses its raw taste.

Simmer the soup

Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Add the bay leaves, black peppercorns, diced pickles, and the pickle brine. Bring the soup up to a gentle boil, then reduce the heat and let it simmer for 20 minutes so the smoky, savory, and sour flavors meld together.

Finish and season

Stir in the olives and capers, if using, and simmer for 5 minutes more. Taste the broth, then season carefully with salt and freshly ground black pepper as needed. Fish out the bay leaves, and stir in about half of the chopped dill and parsley for a fresh finish.

Serve the solyanka

Ladle the hot soup into bowls. Top each serving with a spoonful of sour cream, a slice of lemon, and a scattering of the remaining dill and parsley. Serve right away so everyone can stir in the sour cream and lemon to their own taste.