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Loading...Solyanka is a thick, tangy, and hearty Russian soup that balances smoky cured meats with briny pickles, capers, and olives in a richly seasoned tomato broth. The classic meat version comes together with three or four proteins simmered in a savory base, finished with lemon and fresh herbs. It is traditionally served with a generous dollop of smetana (sour cream) and a slice of lemon.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings6
Yield6 hearty bowls
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 27 gFat
- 10 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 4 gSugar
- 32 gProtein
- 1480 mgSodium
- 780 mgPotassium
- 65 mgCalcium
- 4.2 mgIron
- 14 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the broth and meats
- 500 g beef brisket or chuck, rinsed
- 2.5 L cold water
- 1 bay leaf
- 6 whole black peppercorns
- 1 small yellow onion, halved
- 200 g smoked kielbasa or Russian-style sausage
- 150 g cooked ham or corned beef, diced
For the soup base
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 3 tbsp tomato paste
- 4 medium sour dill pickles, finely diced
- 100 ml pickle brine from the jar
- 100 g pitted black olives, sliced
- 2 tbsp capers, drained and rinsed
- 1 tsp sweet paprika
- 1/2 tsp freshly ground black pepper
For finishing and serving
- 1 small lemon, thinly sliced into half-moons
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 180 ml smetana or full-fat sour cream
Directions
- Combine the beef brisket with the cold water, halved onion, bay leaf, and peppercorns in a large pot. Bring to a gentle boil, skim off any foam, then reduce heat and simmer covered for 60 minutes until the beef is fork-tender.
- Remove the beef, let it rest until cool enough to handle, then cut into small bite-sized cubes. Strain the broth through a fine sieve and return it to the pot, keeping it at a low simmer.
- While the beef simmers, prepare the other components: slice the smoked sausage into half-moons and lightly brown in a dry skillet over medium heat for 3-4 minutes to render some fat and deepen flavor; dice the ham.
- In a heavy pot, melt the butter over medium heat and sauté the finely diced onion for 6-7 minutes until soft and translucent. Stir in the tomato paste and paprika, cooking for 2 minutes until the paste darkens and smells fragrant.
- Add the diced pickles, pickle brine, browned sausage, ham, beef cubes, olives, and capers to the pot. Pour in the strained broth and bring everything to a gentle simmer for 15 minutes to let the flavors meld. Taste and adjust pepper; the soup should be tangy and well-seasoned.
- Ladle the hot solyanka into warmed bowls, making sure each serving gets a fair share of meats, pickles, and olives. Top each bowl with a slice of lemon, a spoonful of smetana, and a generous sprinkle of fresh dill and parsley.
- Serve immediately with dark rye bread on the side and an extra wedge of lemon for squeezing over the top.
Cook’s Notes
- Use genuinely sour dill pickles, not sweet gherkins; the tang defines the soup.
- For an even deeper broth, simmer a smoked ham hock or a piece of smoked pork ribs alongside the beef.
- A splash of pickle brine at the end can sharpen the flavor if the soup tastes flat after simmering.
- Add the lemon slices just before serving; cooking them makes the broth bitter.
- Leftover solyanka tastes even better the next day once the meats have absorbed the briny broth.
