How to Make Classic Russian Solyanka Soup with Olives

Simple Summary

Solyanka is a hearty Russian soup known for its tangy, salty flavor profile and rich blend of meats, pickles, and olives. This comforting dish is perfect for cold days and showcases the unique combination of sour and savory tastes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1/2 lb beef, cubed
• 1/4 lb smoked ham, diced
• 1/4 lb kielbasa sausage, sliced
• 1 large onion, diced
• 2 carrots, grated
• 2 celery stalks, diced
• 3 dill pickles, chopped
• 1/4 cup pickle brine
• 1/2 cup pitted olives, sliced
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 6 cups beef broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1 lemon, sliced
• Sour cream for serving
• Fresh dill for garnish

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add the diced onion, grated carrots, and diced celery. Sauté for 5 minutes until the vegetables start to soften.

2. Add the cubed beef to the pot and cook for 5-7 minutes until browned on all sides.

3. Stir in the diced ham and sliced kielbasa sausage. Cook for an additional 3-4 minutes.

4. Add the tomato paste to the pot and stir to coat the meat and vegetables. Cook for 2 minutes to caramelize the tomato paste slightly.

5. Pour in the beef broth and bring the mixture to a boil. Reduce heat and simmer for 30 minutes.

6. Add the chopped pickles, pickle brine, sliced olives, bay leaf, and dried thyme. Simmer for another 15-20 minutes.

7. Season with salt and black pepper to taste. Remember that the pickles and olives will add saltiness, so adjust accordingly.

8. Just before serving, add the lemon slices to the soup and let them steep for 2-3 minutes.

9. Remove the bay leaf and lemon slices before serving.

10. Ladle the hot soup into bowls. Garnish each serving with a dollop of sour cream and sprinkle with fresh dill.

Chef's Notes

• For a richer flavor, you can use a combination of beef and chicken broth.
• If you can't find kielbasa, any smoked sausage will work well in this recipe.
• To make a vegetarian version, omit the meats and use vegetable broth. Add extra mushrooms and root vegetables for heartiness.
• Solyanka tastes even better the next day, so don't hesitate to make a large batch and enjoy the leftovers.
• Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 20g
• Fat: 25g
• Carbohydrates: 15g
• Fiber: 3g
• Sodium: 1200mg (varies based on pickle and olive brands)

This soup is rich in protein from the various meats and provides a good source of vitamins and minerals from the vegetables. The olives contribute healthy fats, while the pickles add probiotics beneficial for gut health.

Serving Suggestions

• Serve Solyanka with a slice of hearty rye bread or crusty sourdough to soak up the flavorful broth.
• A simple side salad with a light vinaigrette can balance the rich flavors of the soup.
• For an authentic Russian meal, serve with a shot of chilled vodka on the side.
• Garnish with extra lemon wedges for those who enjoy a more pronounced sour taste.
• This soup is perfect for cold winter evenings or as a comforting weekend lunch.