Solyanka Soup
Dive into the bold and savory world of **Solyanka Soup**, a hearty and flavor-packed staple of Russian cuisine. This traditional soup brings together a medley of **smoked meats**—beef brisket, ham, and sausage—creating a rich and satisfying base. Balanced with tangy **olives, pickles, and capers**, and brightened with a squeeze of fresh **lemon juice**, every spoonful is a complex dance of smoky, briny, and zesty flavors. Enhanced with a dollop of **sour cream** and a sprinkle of fragrant dill, this **one-pot comfort dish** is perfect for a cold day or a crowd-pleasing meal. Ready in just over two hours, this indulgent soup delivers a restaurant-worthy experience right in your own kitchen. Make your next dinner unforgettable with this authentic and robust **Eastern European recipe**!
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Recipe Information
Ingredients
- 300 grams Beef brisket
- 200 grams Smoked sausage
- 200 grams Ham
- 100 grams Olives
- 150 grams Pickles
- 2 tablespoons Vegetable oil
- 1 large Onion
- 3 tablespoons Tomato paste
- 1 medium Lemon
- 2 pieces Bay leaves
- 10 pieces Black peppercorns
- 2 teaspoons Salt
- 3 tablespoons Dill
- 3 tablespoons Capers
- 2 liters Water
- for serving Sour cream
Instructions
Cut the beef brisket into large chunks and place them in a pot with 2 liters of water. Bring to a boil, skimming off any foam that rises to the top.
Reduce the heat to low and add bay leaves, black peppercorns, and salt. Simmer for approximately 1.5 hours or until the meat is tender.
Meanwhile, slice the smoked sausage and ham into bite-sized pieces. Chop the onion finely, thinly slice the pickles, and slice the olives. Cut the lemon into wedges for garnishing.
In a large frying pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.
Stir in the tomato paste and continue to cook for another 2 minutes, mixing well.
Add the sliced pickles and sauté for an additional 5 minutes. Remove from heat and set aside.
Once the beef is tender, remove it from the pot and let it cool slightly. Shred the beef into small pieces.
Return the shredded beef to the pot along with the sautéed onion and pickle mixture, sliced olives, sliced smoked sausage, sliced ham, and capers.
Allow the soup to simmer on low heat for another 20 minutes, allowing the flavors to meld.
Taste the soup and adjust the seasoning with additional salt if necessary.
Serve the soup hot, garnished with fresh dill and a dollop of sour cream. Add a wedge of lemon on the side for squeezing into the soup just before eating.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 11649 mg | 506% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.4 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 553 mg | 43% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3077 mg | 65% | |
*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.
