For the beef stock:
- 2-3 lbs Lean beef
- 1 Carrots
- 1 rib Celery
- 1 Onion
- Dry spices
For Solyanka:
- 1 Onionlarge, diced into cubes
- 1 Carrotslarge, grated
- 1 bunch Parsley
- 1 can Diced tomatoesblended into puree
- 1 can Tomato juice
- Smoked meatsa selection of cured meats
- 4 Picklesin brine
- ¼ cup Brinereserved
Spices combined:
- 1 tsp Ground paprika
- 1 tsp Coriander
- ½ tsp Black pepper
- couple shakes Cayenne pepper
- 10-15 Olives
- Parsleyfresh
To serve:
- 1 Lemonsliced
- Sour creamto taste
Solyanka
This Solyanka (Sour Soup with Mixed Meat) is a delicious thick spicy soup with origins in Russia and Ukraine. Solyanka comes from the Russian word for “salt” probably because of the addition of salty cured meats. For this solyanka recipe, you should use a selection of meats with a variety of textures and tastes. You could use bologna, smoked pork shoulder, smoked sausages or any of your favorite cured meats.
Start this Solyanka soup recipe by making beef stock. Sauté vegetables and add them to the broth with tomatoes, tomato juice and diced cured meats. Simmer and add olives and brine from pickles. Serve with fresh lemon and sour cream on top. This soup is a great hangover cure as it will replenish lost salts!
To make this Solyanka, you will need the following ingredients:
Steps to make Solyanka
1 | Make beef stock | 2h |
Combine 2-3 pounds of lean meat, 1 carrot, 1 celery stock, 1 onion and dry spices to make the beef stock, as you would normally make a soup base. | ||
2 | Sauté vegetables | 5 |
Heat 2 tablespoons of cooking oil in a large saucepan. Add 1 diced onion and 1 carrot and sauté in the oil. Add 4 diced pickles and 1 can of pureed tomatoes. | ||
3 | Dice beef | 2 |
Remove the beef from the stock and cut into cubes. Return the meat to the soup. | ||
4 | Add sauteed vegetables and tomato juice | 1 |
Add the sauteed vegetables to the beef stock along with a can of tomato juice. | ||
5 | Add spices | 1 |
Add the combined spices and ¼ cup brine. | ||
6 | Add smoked meat | 30 |
Cut smoked meat and add to soup. Simmer the soup for 30 minutes. | ||
7 | Add olives and parsley | 1 |
Add 10-15 olives to the soup and some freshly chopped parsley and simmer for 5 more minutes. Taste and add salt if needed. | ||
8 | Serve | |
Serve in large bowls with a slice of lemon and a dollop of sour cream on top. | ||
Recipe Reviews
Love it
Simple meal to make but takes a long time to wait for so not good for a quick soup and bed.
Can't get enough of all this beautiful and tasty Russian soups, this and the Shchi have become my top two favorite appetizers.
Thanks for sharing will be making this a lot more often it has a good taste :)
Didn't add any parsley since the taste usually is overwhelming, other than that it was a brilliant soup to try.
Loved this with some cheesy garlic bread on the side.
Instead of beef I used pork because it's cheaper and I personally think it grips flavors a lot more than beef does.
Cool flavor and colors liked it a lot.
Solyanka is the best soup there is because you can add or subtract certain flavors, it's healthy and theres a bunch of meat for meatlovers like myself!! LOL.
Wonderful slavic soup tasted amazing and pleased the whole table.
Our collection of traditional and popular Ukrainian recipes is here: Popular Ukrainian Recipes or Ukrainian Food.
So much going on and kinda expensive to get everything but does have a great taste to it for sure.
Great recipe! Thanks for sharing!
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