Solyanka
A rich, genuinely sour-salty soup built on a meat stock cut with pickle brine, diced dill pickles, tomato paste, olives, and capers, first recorded in the 15th century as a peasant village stew before becoming a codified merchant and Soviet restaurant dish. The pickle brine and olives are non-negotiable; without them it's just a meat-tomato soup, not solyanka.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5L beef or chicken stock
- 300g beef, or a mix of beef, ham, and smoked sausage, diced
- 150g smoked sausage, sliced
- 2 dill pickles, diced, plus 3-4 tbsp pickle brine
- 2 tbsp tomato paste
- 1 onion, diced
- 1 carrot, diced
- 2 tbsp butter or oil
- 1/2 cup pitted green or kalamata olives, sliced
- 2 tbsp capers
- 1 lemon, sliced, for garnish
- Sour cream, for serving
- Fresh dill and parsley, chopped
- Salt and black pepper, to taste
- 2 bay leaves
Steps
- Simmer the beef in stock with the bay leaves until tender, about 45-60 minutes, skimming foam as needed.
- Saute the onion and carrot in butter until soft, then stir in the tomato paste and cook 2-3 minutes.
- Add the diced pickles and saute briefly, then add this mixture to the pot along with the sliced sausage.
- Simmer 15-20 minutes to let the flavors meld.
- Stir in the olives, capers, and pickle brine, and season with salt and pepper, tasting first since the brine and olives are already salty.
- Ladle into bowls, top each with a lemon slice, a dollop of sour cream, and fresh herbs.