Solanka

Name: Solanka
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1.5 l Beef Broth; 300g Smoked Sausage, kielbasa or similar, sliced; 200g Ham, cut into small cubes; 200g Beef, cooked, brisket or roast, cut into small cubes; 100g Smoked Bacon, cut into small pieces; 1 large Onions, finely chopped; 2 tbsp Tomato Paste; 4 medium Dill Pickles, cut into small cubes; 150ml Pickle Brine; 100g Pitted Black Olives, sliced; 2 tbsp Capers, rinsed; 2 leaves of Bay Leaf; 8 Black Peppercorns; 1 tbsp Butter; 1 Lemons, cut into wedges; 200ml Sour Cream; 1 small bunches of Dill, fresh, finely chopped; Some Salt, to taste

Solanka is a robust, tangy Eastern European soup that combines an array of smoky cured meats with briny pickles, olives and capers for lively, layered flavor. The broth becomes rich and slightly sour from pickle brine and lemon, then mellowed with a spoonful of sour cream and a shower of fresh dill for a comforting finish.

Solanka is a robust, tangy Eastern European soup that combines an array of smoky cured meats with briny pickles, olives and capers... Show more

Traditional Eastern European Recipe

Health Grade

C+ · Balanced

Time

50 min

Price

3,75 €

Calories

482 kcal

low calorie

meal prep

one pot

low carb

Method

Prep the ingredients

Peel the onion and finely chop it. Slice the smoked sausage into bite-size rounds or half-moons, cut the ham and cooked beef into small cubes, and chop the smoked bacon into small pieces. Dice the dill pickles, slice the pitted black olives, and rinse the capers. Wash the lemon and fresh dill, then cut the lemon into wedges and finely chop the dill.

Heat the pot

Set a large heavy soup pot or Dutch oven over medium heat and melt the butter until it foams lightly.

Brown the meats

Add the bacon first and cook for 2 minutes, stirring, so it starts to render its fat. Add the sausage, ham, and beef, then cook for 6 to 8 minutes, stirring occasionally, until the sausage has browned edges and the pot smells deeply smoky and savory.

Cook onion base

Stir in the chopped onion and cook for 5 minutes, until soft and translucent. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw.

Simmer the soup

Pour in the beef broth, scraping the bottom of the pot to loosen any flavorful browned bits. Add the diced pickles, pickle brine, sliced olives, capers, bay leaves, black peppercorns, and a small pinch of salt. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes, until the broth tastes rich, smoky, and pleasantly tangy.

Adjust the flavor

Taste the soup and adjust it the way you like: add a little more salt if it needs depth, or a splash more pickle brine if you want a sharper sour note. Let it simmer for 2 minutes after any adjustment so the flavor settles into the broth.

Serve with garnish

Fish out the bay leaves and any peppercorns you easily spot. Ladle the solanka into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped dill. Serve the lemon wedges alongside, or slip one into each bowl so everyone can squeeze in a little brightness at the table.