Name: Russian Solyanka (Hearty Meat and Pickled Cucumber Soup)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 500 g Beef brisket; 200 g Smoked sausage (e.g., kielbasa); 150 g Cooked ham; 200 g Large onion; 300 g Pickled cucumbers (gherkins); 150 ml Pickle brine; 70 g Tomato paste; 100 g Black olives (pitted); 1 pc Lemon (for serving); 150 g Sour cream (for serving); 1 bunch Fresh dill (for serving); 2 tbsp Vegetable oil; 2 leaves Bay leaves; 5 peppercorns Black peppercorns (whole); null to taste Salt; 2.5 l Water

Steps

Prepare Beef Broth

Place the beef brisket in a large pot with 2.5 liters of cold water, bay leaves, and peppercorns. Bring to a boil, then reduce heat, skim off any foam, and simmer gently for 1.5-2 hours until the beef is very tender. Remove the beef, strain the broth, and set both aside. Once cooled, shred or dice the beef.

Sauté Aromatics & Meats

While the beef simmers, finely chop the onion. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté the onion until translucent, about 5-7 minutes. Add the diced smoked sausage and ham, cooking for another 5-8 minutes until lightly browned.

Build Flavor Base

Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Add the finely diced pickled cucumbers and cook for another 5 minutes. Pour in the pickle brine and bring to a simmer, letting it reduce slightly for about 5 minutes.

Combine & Simmer

Add the strained beef broth and the shredded beef to the pot. Bring the soup to a gentle boil, then reduce heat and simmer for at least 20-30 minutes to allow the flavors to meld. Stir in the pitted black olives during the last 10 minutes of simmering. Taste and adjust seasoning with salt if needed.

Serve

Ladle the hot Solyanka into bowls. Garnish each serving with a dollop of sour cream, a slice of fresh lemon, and freshly chopped dill. Serve immediately.

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