Russian
Solyanka
A hearty Russian sour-salty meat soup made with rich beef broth, smoked meats, pickled cucumbers, olives, and lemon. It is served hot with sour cream and dill, with the briny depth that defines a true sbornaya myasnaya solyanka.
Watch it madeLife of Boris · 7:16
Ingredients
- Rich beef broth700 ml
- Cooked beef from the broth, diced120g
- Smoked sausage or kielbasa, thinly sliced80g
- Ham or boiled sausage, diced70g
- Pickled cucumbers, finely diced2 small
- Cucumber pickle brine3 tbsp
- Yellow onion, finely chopped1 small
- Tomato paste1 tbsp
- Butter1 tbsp
- Vegetable oil1 tsp
- Black olives, pitted8
- Capers1 tsp
- Bay leaf1
- Black peppercorns4
- Sugar1 pinch
- Saltto taste
- Lemon slices2
- Sour cream2 tbsp
- Fresh dill, chopped1 tbsp
Method
- Warm the beef broth in a saucepan with the bay leaf and black peppercorns, then keep it at a gentle simmer.
- Heat the butter and vegetable oil in a separate soup pot over medium heat and cook the onion for 6 to 8 minutes until soft and lightly golden.
- Stir in the tomato paste and cook for 2 minutes, letting it darken slightly and coat the onion.
- Add the diced pickled cucumbers and cook for 5 minutes, then pour in the cucumber brine and simmer for another 2 minutes.
- Add the cooked beef, smoked sausage, and ham to the pot and fry gently for 3 to 4 minutes so the meats release their flavor.
- Pour in the hot beef broth, including the bay leaf, and bring the soup to a quiet simmer.
- Add the olives, capers, and a pinch of sugar, then simmer uncovered for 12 to 15 minutes.
- Taste carefully and adjust with salt only if needed, as the meats, brine, olives, and capers are already salty.
- Turn off the heat, cover the pot, and let the solyanka rest for 5 minutes before serving.
- Ladle into bowls and serve each portion with a lemon slice, a spoonful of sour cream, and chopped dill.
Common questions
Can I substitute the smoked sausage, ham, or beef in solyanka if I only have one or two meats on hand?
Yes. Keep at least one smoked element and one savory cooked meat if possible. Kielbasa can stand in for both sausage and ham, and leftover roast beef or brisket can replace the broth beef.
How long does solyanka need to simmer after all the ingredients go in?
After adding the hot broth, olives, capers, and sugar, simmer uncovered for 12 to 15 minutes. That’s long enough for the flavors to meld without making the pickles or sausage taste dull.
What are the most common mistakes when making solyanka?
The biggest mistakes are over-salting, boiling too hard, and skipping the gentle fry on the onion and tomato paste. Also avoid overcooking the pickles; they should stay pleasantly tangy, not turn mushy.
How should I store leftover solyanka, and does it taste better the next day?
Store it covered in the refrigerator for up to 3 to 4 days. It often tastes even better the next day because the smoky, sour, and savory flavors blend more completely after resting overnight.
What should I serve with solyanka?
Serve it hot with rye bread, lemon wedges, sour cream, and fresh dill if you like. The lemon and sour cream balance the saltiness and richness, while dark bread is the most traditional pairing.