Main CourseSoupDinner

Hearty Solyanka Soup

Name: Hearty Solyanka Soup
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: russian, eastern_european
Ingredients: 1.5 l beef broth; 100 g bacon diced; 200 g smoked sausage sliced; 150 g cooked ham cut into strips; 1 pcs onion finely chopped; 3 pcs pickled cucumber diced; 0.5 cup dill pickle juice; 2 tbsp tomato paste; 0.5 cup black olive pitted and sliced; 0.5 pcs lemon sliced, for garnish; 0.5 cup sour cream for serving; 2 tbsp fresh dill chopped, for garnish; 1 tbsp vegetable oil; 1 pinch salt to taste; 1 pinch black pepper to taste

Warm your soul with this authentic Russian Solyanka, a hearty and tangy soup brimming with a medley of smoked meats, briny pickles, and olives. Its rich, complex broth, deepened by tomato paste and dill pickle juice, offers a comforting embrace on even the chilliest days.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 6
Difficulty: Medium
Per serving: 338 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 lbeef broth
100 gbacon, diced
200 gsmoked sausage, sliced
150 gcooked ham, cut into strips
1 pcsonion, finely chopped
3 pcspickled cucumber, diced
0.5 cupdill pickle juice
2 tbsptomato paste
0.5 cupblack olive, pitted and sliced
1 tbspvegetable oil
1 pinchsalt, to taste
1 pinchblack pepper, to taste

garnish

0.5 pcslemon, sliced, for garnish
0.5 cupsour cream, for serving
2 tbspfresh dill, chopped, for garnish

Equipment

Dutch oven · Slotted spoon · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Ladle

The method

Step by step

1
Prepare all ingredients: Dice the bacon, chop the onion, slice the smoked sausage and ham into strips, dice the pickled cucumbers, and slice the black olives. Finely chop the fresh dill.
Cook’s note: Prepping all your ingredients before you start cooking, known as 'mise en place,' makes the cooking process much smoother and more enjoyable.
2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 1 min
3
Add the diced bacon to the hot oil and cook, stirring occasionally, until it is golden brown and crispy, about 5-7 minutes.
About 7 min
Cook’s note: Cooking the bacon slowly allows its fat to render fully, resulting in crispier bacon and more flavorful fat for sautéing the vegetables.
4
Remove the crispy bacon from the pot using a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
5
Add the chopped onion to the pot with the bacon fat and sauté, stirring frequently, until the onion softens and becomes translucent, about 5 minutes.
About 5 min
Cook’s note: Ensure the onions are fully softened to release their sweetness and prevent a raw onion taste in the finished soup.
6
Stir in the tomato paste and cook for 2 minutes, stirring constantly, allowing it to caramelize slightly and deepen its flavor and color.
About 2 min
Cook’s note: Cooking tomato paste briefly helps to remove its raw, metallic taste and enhances its rich, umami notes.
7
Add the sliced smoked sausage and ham strips to the pot and cook for 5 minutes, stirring occasionally, until the meats are lightly browned and fragrant.
About 5 min
Cook’s note: Browning the meats adds another layer of savory depth to the soup.
8
Pour in the beef broth and dill pickle juice. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
About 5 min
9
Add the diced pickled cucumbers and sliced black olives to the simmering soup. Stir well to combine.
Cook’s note: The acidity from the pickles and pickle juice is crucial for Solyanka's characteristic tangy flavor profile.
10
Simmer the soup gently for 30 minutes, allowing all the flavors to meld and deepen.
About 30 min
Cook’s note: A slow simmer, rather than a rapid boil, helps to develop a more nuanced and integrated flavor in the soup.
11
Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed, keeping in mind the saltiness of the pickles and meats.
Cook’s note: Always taste before adding more salt, as the cured meats and pickles contribute significant salinity.
12
Stir in the reserved crispy bacon just before serving to maintain its texture.
About 1 min
13
Ladle the hot Solyanka into individual serving bowls.
14
Garnish each serving with a thin slice of fresh lemon, a generous dollop of sour cream, and a sprinkle of fresh dill.
Cook’s note: The lemon and sour cream add a bright, creamy contrast that perfectly balances the soup's richness and tang.

Per serving

Nutrition

18%Score

Calories: 338.4kcal
Protein: 19.8g
Carbs: 8.8g
Fat: 25.3g
Fibre: 1.5g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Solyanka is traditionally served with a slice of lemon, a dollop of sour cream, and fresh dill, which are essential for balancing the rich and tangy flavors. For an even more authentic experience, consider adding a few capers along with the olives. This soup pairs wonderfully with a slice of dark rye bread for dipping.

Storage

Store leftover Solyanka in an airtight container in the refrigerator.

Reheating

Reheat Solyanka gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Do not boil vigorously, as this can affect the texture of the meats. You may need to add a splash of broth or water if it has thickened too much.