Solyanka (Russian Salty and Sour Soup)

  • Total time - 2 hours 15 minutes
  • Prep - 30 minutes
  • Cooking (including broth) - 1 hour 45 minutes
  • Servings: 8
  • Country: Russia
Rich, hearty Solyanka with pieces of meat and olives, served with a slice of lemon and sour cream.

Solyanka requires a quality meat base – preferably beef broth. The more types of meat and smoked products you use, the more authentic the flavour will be. The sour and salty taste comes from the pickles, pickle brine, olives, and lemon.

A sauté of onion and tomato paste is used to thicken the soup. The soup should be thick and substantial enough to serve as a main course.

Ingredients

Broth and Meat

  • 400 g beef (for broth, e.g., shank)
  • 2 l water
  • for broth bay leaf, whole peppercorns
  • 200 g smoked sausage (or salami)
  • 100 g ham or cooked/smoked pork

Other Ingredients

  • 2 pieces onion (large)
  • 5 pieces dill pickles
  • 100 ml pickle brine
  • 100 g black olives (pitted)
  • 3 tbsp tomato paste
  • 2 tbsp butter or oil

For Serving

  • to taste sour cream
  • for garnish lemon slices
  • chopped fresh dill or parsley

Instructions

Step 1: Preparing the Broth and Meat

Boil the beef with bay leaves and peppercorns in water until tender (about 1.5 hours). Remove the meat, strain the broth, and set aside.

Dice the meat and all smoked products (sausage, ham) into small cubes or strips.

Step 2: Preparing the Soup Base (Sauté)

Heat the butter/oil in a pan. Sauté the chopped onion until golden.

Add the tomato paste and sauté for 3 minutes to 'fry' the paste and lose its raw taste. (Optionally add sliced mushrooms).

Step 3: Sour and Salty Ingredients

Slice the pickled cucumbers and olives thinly. Add them to the pan with the tomato mixture. Pour in the pickle brine and simmer for a while (about 5 minutes).

Step 4: Finishing the Soup

Return all the diced meat and smoked components to the strained broth.

Add the tomato mixture from the pan. Boil for about 10 minutes to allow the flavours to meld. If the soup is too thick, add a little more broth; if too liquid, boil briefly.

Season with salt and pepper (the soup should be salty due to the brine).

Step 5: Serving

Serve hot. Garnish each portion with a spoonful of sour cream, a lemon slice, and sprinkle with fresh dill.