Solyanka
Dive into the bold and tangy flavors of *Solyanka*, a traditional Russian soup that's as hearty as it is zesty. This crowd-pleasing dish combines an irresistible mix of beef, pork, or deli meats with the savory tang of pickled cucumbers, olives, and capers, all simmered in a rich beef broth. Enhanced by a touch of tomato paste and spiced with bay leaves and peppercorns, this soup strikes the perfect balance of comforting depth and vibrant acidity. A generous dollop of creamy sour cream, a sprinkle of fresh dill, and a slice of lemon complete each serving, making every spoonful a burst of flavor. Perfect for a chilly day, this Solyanka recipe is easy to prepare and brings traditional Eastern European cuisine to your table with just an hour of cooking. Ideal for serving six, it’s a delightful blend of textures and tastes that will leave everyone craving seconds! Keywords: Solyanka soup, Russian soup recipe, hearty soups, pickled cucumber soup, beef broth soup.
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Recipe Information
Ingredients
- 500 grams beef, pork, or mixed deli meats
- 1 large onion
- 3 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 4 medium pickled cucumbers
- 150 milliliters pickle brine
- 150 grams olives (green or black)
- 2 tablespoons capers
- 2 pieces bay leaves
- 5 pieces black peppercorns
- 1 sliced lemon
- 3 tablespoons fresh dill
- 100 grams sour cream
- 1.5 liters beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Chop the meat into small, bite-sized pieces. If using deli meats, slice them into strips.
Finely chop the onion. Heat vegetable oil in a large pot over medium heat. Add the onions and sauté until golden brown.
Stir in the tomato paste with the sautéed onions. Cook for another 3-4 minutes, then add the meat to the pot and stir until well mixed.
While the meat is cooking, slice the pickled cucumbers into thin rounds.
Pour the beef broth into the pot and bring it to a simmer.
Add the sliced pickles, pickle brine, bay leaves, peppercorns, and salt. Simmer for 30 minutes over low heat.
Add the olives and capers. Let the soup continue to simmer for an additional 10 minutes.
Ensure all flavors are well melded, then remove from heat. Add freshly ground black pepper to taste.
Serve the solyanka hot, garnished with fresh dill and a slice of lemon.
Top each serving with a tablespoon of sour cream for added richness and tang.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 17345 mg | 754% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 35.1 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2830 mg | 60% | |
*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.
