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Loading...This hearty Russian sour meat soup is loaded with tender cuts of beef, smoky kielbasa, and salty ham simmered in a tangy tomato broth with briny pickled cucumbers, capers, and green olives. Garnished with fresh dill, a wedge of lemon, and a generous dollop of sour cream, every spoonful delivers the signature sweet-sour-savory punch that makes this soup a beloved cold-weather classic.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 16 gCarbs
- 3 gFiber
- 5 gSugar
- 34 gProtein
- 1480 mgSodium
- 780 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 12 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the meat broth
- 2 lb beef brisket or stew meat, rinsed and trimmed
- 8 cups cold water
- 1 medium onion, peeled and halved
- 1 large carrot, peeled
- 2 bay leaves
- 8 whole black peppercorns
- 1 tsp salt, plus more to taste
For the soup base
- 2 tbsp sunflower oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and grated
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 4 dill-pickled cucumbers, finely chopped (about 1 cup)
- 1/2 cup pickle brine from the jar
- 2 medium russet potatoes, peeled and diced
For the meats and finishing
- 6 oz smoked kielbasa sausage, sliced into half-moons
- 4 oz cooked ham, diced
- 1/2 cup pitted green olives, halved
- 2 tbsp capers, drained and rinsed
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh dill
- Sour cream, lemon wedges, and extra dill for serving
Directions
- Combine the beef brisket, cold water, halved onion, whole carrot, bay leaves, peppercorns, and 1 teaspoon salt in a large heavy pot. Bring to a gentle boil over high heat, skimming off any foam that rises, then reduce the heat and simmer uncovered for 45 to 50 minutes until the beef is fork-tender.
- Remove the beef to a cutting board and strain the broth through a fine-mesh sieve into a large bowl, discarding the aromatics. Return the strained broth to the pot. Slice the cooked beef into bite-sized cubes and reserve.
- Heat the sunflower oil in a skillet over medium heat. Add the chopped onion and grated carrots and cook, stirring often, for 6 to 7 minutes until softened and lightly golden at the edges.
- Stir in the tomato paste and flour and cook for 1 to 2 minutes until the mixture turns a deep brick-red color. Add the chopped pickled cucumbers and the pickle brine, stir well, and scrape the entire mixture into the pot with the strained broth.
- Add the diced potatoes and simmer for 10 to 12 minutes until nearly tender. Add the smoked sausage and diced ham and continue simmering for another 5 to 6 minutes so the smoky flavors meld into the broth.
- Drop the reserved beef cubes into the pot along with the green olives and drained capers. Simmer for 3 to 4 minutes to heat through, then stir in the fresh lemon juice and taste, adjusting the salt as needed.
- Ladle the hot soup into warmed bowls and finish each serving with a generous spoonful of sour cream, a wedge of lemon, and a sprinkle of fresh dill. Serve immediately with dense dark rye bread on the side.
Cook’s Notes
- For the richest broth, simmer the beef a day ahead and chill it overnight so you can lift off the solidified fat easily before assembling the final soup.
- Use genuine barrel-aged sour pickles, not sweet gherkins, and reserve the brine – that sharp tangy liquid is the soul of the dish.
- Add the olives and capers only in the final minutes of cooking so they keep their snappy texture and bright briny punch.
- A spoonful of prepared horseradish stirred into the sour cream adds a classic warming kick that pairs beautifully with the smoky meats.
- The soup tastes even better the next day, so make it ahead and refrigerate overnight – the smoky meats and tangy pickles marry into something truly special by day two.
