Russian Solyanka (Hearty Meat and Pickled Cucumber Soup)

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

Difficulty

medium

Time

2h 30m

Price Category

average

Calories

Medium

Solyanka is a classic Russian soup known for its rich, complex, and slightly sour flavor profile. It's a hearty and warming dish, perfect for colder days, packed with various meats, sausages, and the distinctive tang of pickled cucumbers and olives. This robust soup is a true comfort food, offering a unique blend of savory, salty, and sour notes in every spoonful. It's often served with a dollop of sour cream and a slice of lemon, enhancing its vibrant taste.

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.

	Per 100g	Per Serving 400g
Calories	135 kcal	540 kcal
Protein	9g	36g
Fat	9g	36g
Carbohydrate	5g	20g
Fiber	1.5g	6g
Sugar	1.5g	6g

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meat

stewed

everyday

main course

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Russian

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Russian Solyanka (Hearty Meat and Pickled Cucumber Soup)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Beef Broth

Sauté Aromatics & Meats

Build Flavor Base

Combine & Simmer

Serve

Extra Tips

► For an even richer flavor, prepare the beef broth a day in advance.

► Don't skip the lemon and sour cream; they are essential for balancing the soup's flavors.

► Adjust the amount of pickle brine to your taste; start with less and add more if you prefer it tangier.

Nutrition