Russian Meat Vegetable Solyanka Soup
Warm up with the hearty and flavorful Russian Meat Vegetable Solyanka Soup, a traditional dish that combines tender cuts of meat, smoky sausage, and a medley of vegetables in a tangy, savory broth. This one-pot wonder stands out with its unique blend of pickled cucumbers, briny olives, and a touch of zesty lemon, creating a harmonious balance of richness and acidity. Enhanced with fresh dill and a dollop of sour cream, this soup is both comforting and vibrant, perfect for any season. Ready in just over an hour, it’s a versatile recipe that allows you to mix and match your favorite proteins like beef, pork, or kielbasa. Serve this soul-soothing bowl of goodness as a main course, and let its bold, distinct flavors transport you straight to the heart of Russian cuisine.
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Recipe Information
Ingredients
- 500 g Beef (or pork, or sausage, or a combination)
- 250 g Smoked sausage or kielbasa
- 2 large Potatoes
- 4 medium Pickled cucumbers
- 3 tbsp Tomato paste
- 1 medium Onion
- 1 medium Carrot
- 2 tbsp Vegetable oil
- 2 cloves Garlic
- 1.5 L Beef or chicken stock
- 100 g Olives
- 1 Lemon
- 2 tbsp Dill (fresh)
- 2 Bay leaf
- 1 to taste Salt
- 1 to taste Black pepper
- 1 tbsp per bowl Sour cream (for serving)
Instructions
Cut the beef (or pork, or sausage) into small pieces. If using sausage or kielbasa, slice it into thin rounds.
Peel and dice the potatoes into bite-sized cubes. Set aside.
Dice the pickled cucumbers into small cubes.
Chop the onion finely and grate the carrot using a box grater.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and grated carrot, and sauté until softened and lightly golden, about 5 minutes.
Stir in the tomato paste and cook for another 1-2 minutes, allowing the paste to caramelize slightly.
Pour the beef or chicken stock into the pot and bring to a boil.
Add the diced potatoes, cooked meat (if using beef or pork), and bay leaves. Reduce the heat to simmer and cook for 15-20 minutes, or until the potatoes are tender.
In the meantime, slice the olives and mince the garlic.
Add the diced pickles, smoked sausage or kielbasa, sliced olives, and minced garlic to the pot. Stir well and simmer for another 10 minutes.
Season the soup with salt and black pepper to taste. Adjust the seasoning as needed to balance the flavors.
Remove the soup from the heat. Ladle it into bowls and garnish each serving with a lemon slice and a dollop of sour cream.
Sprinkle fresh dill over the top and serve hot.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 11868 mg | 516% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 38.1 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 516 mg | 40% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 7297 mg | 155% | |
*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.
