russiansoupbeefsmoked-sausageclassicwinterstovetop

Solyanka

Name: Solyanka
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Russian
Ingredients: 200 g beef sirloin, thinly sliced; 120 g smoked sausage, sliced into half-moons; 800 ml beef stock; 1 bay leaf; 6 black peppercorns; 120 g onion, thinly sliced; 140 g pickled cucumbers, cut into thin strips; 30 g tomato paste; 15 g butter; 10 ml sunflower oil; 60 ml pickle brine; 60 g pitted black olives; 15 g capers, drained; 1/2, cut into 4 slices lemon; 60 g sour cream; 10 g fresh dill, chopped; to taste fine salt; to taste ground black pepper

Solyanka is a robust, deeply savory soup with a tangy broth, tender beef, smoky sausage, and the bright bite of pickled cucumbers and olives. Finished with cool sour cream, fresh dill, and lemon, it tastes rich, sharp, and comforting all at once.

45 min

2 servings

555 kcal

Russian

Ingredients

Broth and meats

200 gbeef sirloin, thinly sliced
120 gsmoked sausage, sliced into half-moons
800 mlbeef stock
1bay leaf
6black peppercorns

Soup base

120 gonion, thinly sliced
140 gpickled cucumbers, cut into thin strips
30 gtomato paste
15 gbutter
10 mlsunflower oil
60 mlpickle brine

To finish and serve

60 gpitted black olives
15 gcapers, drained
1/2, cut into 4 sliceslemon
60 gsour cream
10 gfresh dill, chopped
to tastefine salt
to tasteground black pepper

Instructions

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

Nutrition per serving

555 kcal

Calories

33g

Protein

15g

Carbs

40g

Fat

Fiber

Notes

•For the best classic flavor, use a strongly smoked sausage such as krakowska or another firm smoked pork-beef sausage.
•If your pickled cucumbers are very sharp or very salty, start with half the brine and adjust at the end.
•A small amount of capers is traditional in many versions and adds extra depth, but the soup is still recognisably solyanka without them.
•Serve with dark rye bread if desired; nutrition below does not include bread.

Background

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.

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