Meat Solyanke
Dive into the bold and hearty flavors of Meat Solyanka, a traditional Russian soup brimming with rich textures and savory depth. This one-pot wonder combines tender beef, smoked sausage, and ham, simmered in a robust beef broth that's infused with tangy dill pickles, briny olives, and a touch of capers. A fragrant mix of sautéed onion and tomato paste adds warmth, while a hint of lemon brightens every spoonful. Finished with a dollop of creamy sour cream and fresh dill, this comforting soup strikes the perfect balance between salty, tangy, and smoky. Ready in just over an hour, Meat Solyanka is a satisfying meal that's best served piping hot with a side of crusty bread to soak up every last drop.
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Recipe Information
Ingredients
- 6 cups Beef broth
- 300 g Beef (boneless chuck or brisket)
- 150 g Smoked sausage
- 150 g Ham
- 3 medium Pickles (dill or sour, not sweet)
- 1 large Onion
- 3 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 1 cup Black olives (pitted)
- 1 large Lemon
- 1 tbsp Capers
- 1 leaf Bay leaf
- to taste Salt
- to taste Ground black pepper
- for serving Sour cream
- for garnish Fresh dill
Instructions
Cut the beef into bite-sized pieces. Place it in a pot with 6 cups of water and simmer on medium heat to create a broth. Skim off any foam that rises to the surface. Once the beef is tender (about 30–40 minutes), remove it from the broth and set it aside. Strain the broth and set it aside as well.
While the beef is cooking, slice the smoked sausage and ham into thin strips. Also slice the pickles, chop the onion, and cut the lemon into thin slices.
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the tomato paste to the onions and cook for another 2–3 minutes, stirring constantly, to deepen the flavor.
In a large soup pot, combine the strained beef broth, cooked beef pieces, sliced smoked sausage, and ham. Bring to a gentle simmer over medium heat.
Add the sautéed onion mixture, sliced pickles, black olives, capers, and bay leaf to the pot. Stir to combine.
Simmer the soup for another 15–20 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and black pepper as needed.
To serve, ladle the hot soup into bowls. Garnish with a slice of lemon, a dollop of sour cream, and freshly chopped dill. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 13198 mg | 574% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 23.8 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3618 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
