Solyanka Recipe: Russian sour meat soup
Solyanka is a rich and hearty soup, perfect for special occasions and cold weather days.
Packed with various meats, tomatoes, olives, and pickles, it’s topped with sour cream, a slice of lemon, and fresh dill. Each spoonful is a burst of delicious sour taste. A great thing about this Solyanka soup recipe is that it’s low in carbs, gluten-free, and dairy-free.
The recipe requires:
16 Ingredients
Active cooking time: 20 minutes
Total cooking time: 2 hours 15 minutes
Table of Contents
What is Solyanka?
Solyanka is a traditional Russian soup known for its hearty and sour flavor.
There are variations such as mushroom, fish, and meat solyanka. The meat version, in particular, is a popular and satisfying dish enjoyed during the cold season, holidays, and family gatherings.
Why you need to try this!
- Rich and thick soup full of sour flavors
- Perfect dish for chilly winter days
- Wonderful first dish option for dinner parties
- Keto-friendly, gluten-free and dairy-free
- Something new to add to your soup repertoire
- Amazing hearty sour soup for meat lovers
Solyanka Recipe
Ingredients
Here’s the list of main ingredients for a 2.5 L/ 2.64-quart pot, serving 6:
For the Broth:
- 400 g (14 oz.) beef stew, cubed. You can also use beef ribs, and pork shoulder/ ribs for the broth.
- 1 whole carrot
- 1 whole onion, peeled
- 1 bay leaf
- 10 black peppercorns
For the Soup Filling:
Meat: In this recipe, I use ham and belly pork as they are quite mild in taste, not too salty, and not smoked. But, you can experiment with smoked meat, and a variety of sausages, just try the soup before adding extra salt and pickle brine to ensure it’s perfectly balanced. Also, try adding more meats and changing the proportions as well, aiming for 400-500 g (14-17 oz.) in total to create a thick consistency.
- 250 g (8.8 oz) ham
- 150 g (5.3 oz) belly pork
- 180 g (1 cup/6.3 oz) dill pickles, diced
- 120 ml (1/2 cup) pickle juice/brine, adjust sourness to taste
- 120 g (2/3 cup) black olives or green olives, pitted and sliced
- 1 large onion, sliced
- 270 g (1 cup) sieved tomatoes without sugar
- 1 tbsp. olive oil or ghee
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- Salt and black pepper to taste
For Garnish:
- Sour cream
- Fresh lemon slices
- Fresh dill or parsley
Equipment
Gather these tools to make Solyanka:
- Large cutting board and a sharp kitchen knife
- Large pot (at least 2.5 L)
- Large skillet
- Spatula
- Ladle
How to make Solyanka: step-by-step instructions
Step 1: Prepare the rich broth (1.5 hours)
Combine meat, a whole onion, a carrot, bay leaf, peppercorns, and water in a large pot. Bring to a boil, skim off any foam, then simmer on low heat for 1.5 hours.
Step 2: Prepare the meat and tomato base (15 minutes)
Start by preparing the ingredients. Slice onions into half rings, and mince the garlic. Cube the ham, and cut the belly pork into strips.
In a large skillet over medium-high heat, melt ghee/olive oil. Sauté sliced onions until translucent, add minced garlic, and saute briefly. Add cold cuts: ham and belly pork, and cook for 2-3 minutes on medium heat. Then, add tomatoes, spices, and salt, and cook for 5-7 minutes, stirring occasionally.
Step 3: Cook to perfection (30 minutes)
When the time is up, remove all the ingredients from the pot. Discard veggies and slice the meat into small pieces.
After that, dice dill pickles and slice olives into circles or just in half.
Next, add tomato base with meat to the pot, and bring to a boil. Then add dill pickles, olives, and beef.
Cook for 8-10 minutes on low heat, then add pickle juice, black pepper, and salt to taste, and stir together. Turn off the heat and allow the soup to rest, covered, for 15-20 minutes.
Serve with chopped fresh parsley or dill, a thin slice of lemon, and a dollop of sour cream.
TIP: If you are using fresh dill for garnish, do not discard the stems, but add them to the soup towards the end of cooking.
Tips for perfect Solyanka
Variety of Meats: To achieve a rich, flavorful taste, use a mix of meats. It adds depth to the dish.
Balanced Tastes: Solyanka thrives on a blend of sour flavors. Include pickles, olives, and lemons for that perfect balance.
Time-Saving: Prepare the meat broth ahead to expedite the process. The broth is the most time-consuming step. Everything else is a breeze!
Advance Preparation: For special occasions, cook Solyanka a day in advance and reheat. It enhances the flavors and eases last-minute stress.
Garnish Magic: Elevate your Solyanka with lemon slices, a dollop of sour cream, and a sprinkle of fresh herbs. It’s the finishing touch that makes it complete.
FAQ
How much Solyanka do I need to cook for a dinner party?
My recipe will serve about 4 portions as a main dish and 6 portions as a first dish. If you’re going to serve other dishes as well at your gathering, then one pot (2.5 L/ 2.64-quart) should be enough. But, if you want to have leftovers and/or expect more people to come, then I recommend doubling the recipe.
How to store Solyanka?
To store: Store in a fridge for 4-5 days. Solyanka will taste even better the next day.
Reheat in a pot on the stove or a microwave.
To freeze: Freeze in freezer-safe containers for 3-4 months, thaw overnight in the fridge.
What is the origin of Solyanka?
Word Solyanka sounds like “sowl·yang·kuh”.
Solyanka is a classic Russian soup with a rich history, believed to have Russian origin. The name “Solyanka” is derived from the Russian word “sol,” meaning salt, reflecting its characteristic salty and sour flavor.
Over the centuries, Solyanka has become a beloved dish in Russian cuisine, served in households and featured on the menus of traditional Russian restaurants. Its enduring popularity highlights its cultural significance and delicious, hearty appeal.
Nutritional value
Total carbohydrate 13.1 g
Dietary fiber 4.4 g
Total sugars 3.5 g
Net carbs 8.7 g
Total fat 29 g
Saturated fat 10 g
Cholesterol 59 mg
Sodium 1472 mg
Potassium 301 mg
Calcium 63 mg
Iron 3 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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Solyanka
Hearty and flavorful, Solyanka soup is a burst of sour goodness. This Russian dish is perfect for chilly days and a must-try for meat lovers!
Ingredients
For the Broth:
- 400 g (14 oz.) beef stew, cubed. You can also use beef ribs, and pork shoulder/ ribs for the broth
- 1 whole carrot
- 1 whole onion, peeled
- 1 bay leaf
- 10 black peppercorns
For the Soup Filling:
- For the Soup Filling:
- 250 g (8.8 oz) ham
- 150 g (5.3 oz) belly pork
- 180 g (1 cup/6.3 oz) dill pickles, diced
- 120 ml (1/2 cup) pickle juice/brine, adjust sourness to taste
- 120 g (2/3 cup) black olives or green olives, pitted and sliced
- 1 large onion, sliced
- 270 g (1 cup) sieved tomatoes without sugar
- 1 tbsp. olive oil or ghee
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- Salt and black pepper to taste
For Garnish:
- Sour cream
- Fresh lemon slices
- Fresh dill or parsley
Instructions
- In a large pot, combine meat, a whole onion, carrot, bay leaf, and peppercorns, and add water. Bring to a boil, skim off any foam, then simmer on low heat for 1.5 hours.
- Start by preparing the ingredients. Slice onions in half circles, and mince the garlic. Cube the ham, and cut the belly pork into strips.
- In a large skillet over medium-high heat, melt ghee/olive oil. Sauté sliced onions until translucent, add minced garlic, and saute briefly. Add meats, and cook for 5 minutes, stirring occasionally. Then, add tomatoes, spices, and salt, and cook for 3-5 minutes, stirring occasionally.
- When the time is up, remove all the ingredients from the pot. Discard veggies and slice the meat into thin pieces.
- After that, dice dill pickles and slice olives into circles or just in half.
- Next, add tomato base with meat to the pot, and bring to a boil. Next, add dill pickles, olives, and sliced meat.
- Cook for 8-10 minutes on low heat, then add pickle juice, add black pepper, and salt to taste, and stir together. Turn off the heat and allow the soup to rest with the lid on for 15-20 minutes.
- Serve with chopped fresh parsley or dill, thin lemon slices, and a dollop of sour cream.
2 thoughts on “Solyanka Recipe: Russian sour meat soup”
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Your point of view caught my eye and was very interesting. Thanks. I have a question for you.