Solyanka

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: slice the beef very thinly, slice the sausage, thinly slice the onion, cut the pickled cucumbers into thin strips, chop the dill, and cut the lemon into slices. Keeping everything ready is important because this soup cooks quickly once the base starts.

   200 g beef sirloin, thinly sliced120 g smoked sausage, sliced into half-moons120 g onion, thinly sliced140 g pickled cucumbers, cut into thin strips10 g fresh dill, chopped1/2, cut into 4 slices lemon
2. 2

   Heat a heavy pot over medium heat. Add the butter and sunflower oil, then cook the onion for 4-5 minutes until softened and lightly golden. Do not rush this stage; gentle browning gives the soup sweetness to balance the salty, sour elements.

   120 g onion, thinly sliced15 g butter10 ml sunflower oil
3. 3

   Stir in the tomato paste and cook for 1 minute until it darkens slightly and smells sweeter. Add the pickled cucumbers and cook for 3 minutes, stirring, so they soften a little and their sharpness mellows.

   30 g tomato paste140 g pickled cucumbers, cut into thin strips
4. 4

   Add the beef stock, bay leaf, and peppercorns. Pour in the pickle brine and bring to a simmer. Once simmering, cook for 5 minutes so the base flavors combine.

   800 ml beef stock1 bay leaf6 black peppercorns60 ml pickle brine
5. 5

   Add the sliced beef and smoked sausage. Keep the soup at a gentle simmer for 6-8 minutes, until the beef is just cooked through and tender. Avoid a hard boil so the beef stays soft rather than tightening.

   200 g beef sirloin, thinly sliced120 g smoked sausage, sliced into half-moons
6. 6

   Stir in the olives and capers, then simmer for 2 minutes more. Taste the broth before seasoning: it is often salty enough from the sausage, pickles, olives, and brine. Add fine salt only if needed, and season with black pepper to taste. Remove the bay leaf.

   60 g pitted black olives15 g capers, drainedto taste fine saltto taste ground black pepper1 bay leaf
7. 7

   Take the pot off the heat and let the soup rest for 5 minutes. This short rest helps the smoked, sour, and savory flavors settle into a more rounded broth.

8. 8

   Ladle into warm bowls. Top each serving with sour cream and dill, and serve with lemon slices for squeezing at the table.

   60 g sour cream10 g fresh dill, chopped1/2, cut into 4 slices lemon

Origin & History

Solyanka is a classic Russian soup known for its bold balance of salty, sour, and rich flavors. It developed in various meat, fish, and mushroom versions, with the meat-based style becoming especially popular in home kitchens and Soviet-era restaurants. Its distinctive character comes from preserved ingredients such as pickles, olives, and cured meats.