Sugar-Free Solyanka
Dive into the vibrant, hearty flavors of Eastern Europe with this sugar-free solyanka recipe—an irresistible twist on the traditional sour-and-savory soup! Packed with tender beef brisket, smoky sausage, and ham, this dish boasts a medley of bold ingredients like tangy pickled cucumbers, black olives, and capers that create a rich, satisfying broth without added sugar. Fresh lemon slices and dill add a refreshing zing, perfectly complementing the depth of the tomato-based soup. Ideal for anyone seeking a low-carb, sugar-free version of this classic comfort food, this solyanka is a nutritious and flavorful meal for six, ready in under two hours. With its unique combination of meats and spices, this hearty soup will quickly become a family favorite—perfect for cozy dinners or impressing guests!
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Recipe Information
Ingredients
- 300 g beef brisket
- 200 g smoked sausage
- 200 g smoked ham
- 1 large onion
- 1 medium carrot
- 150 g pickled cucumbers
- 3 tablespoons tomato paste (sugar-free)
- 100 g black olives
- 2 tablespoons capers
- 2 pieces bay leaves
- 5 pieces peppercorns
- 0.5 pieces lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 liters water
- 2 tablespoons fresh dill
Instructions
Cut the beef brisket into bite-sized pieces. In a large pot, add the beef along with 1.5 liters of water, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low and simmer for 60 minutes, skimming any foam that forms on the surface.
Meanwhile, dice the onion and carrot. Slice the smoked sausage and ham into thin strips.
In a skillet, heat a tablespoon of oil over medium heat. Add the diced onion and carrot, sautéing until the onion becomes translucent and soft.
Add the sliced sausage and ham to the skillet and sauté for an additional 5 minutes.
Chop the pickled cucumbers and add them to the skillet along with the tomato paste. Stir well to combine and cook for another 5 minutes.
Once the beef has simmered for an hour, remove it from the pot using a slotted spoon, retaining the broth. Add the sautéed mixture along with the beef back into the pot.
Add the black olives, capers, and salt to the pot. Simmer for an additional 20 minutes to allow the flavors to meld.
Season the soup with black pepper to taste. Slice the half lemon into thin rounds and add them to the pot during the last few minutes of cooking.
Serve hot, garnishing each serving with freshly chopped dill.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 10211 mg | 444% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 25.7 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 431 mg | 33% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3032 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.
