Solyanka Soup

Solyanka Soup

I'd say that the Solyanka recipe was one of the most asked for recipes on the site over the last 2 months. Everyone wants it, so here is the famous and popular Russian soup - SOLYANKA! This soup is popular there especially after the copious holidays when there are meat and sausage leftovers from the festive meal. A fragrant and sour soup is made from these leftovers. There are different variants of the Solyanka recipe, with fish, mushrooms etc. The classic and the most popular is this, with sausages and smoked meat. For a better taste, it's recommended to use 4-5 different kinds. Here I put turkey sausages, salami and smoked ribs.

I tried not to overload you with too many details because, in fact, the classic recipe is very simple. You can optionally add a little rice or 2-3 potatoes. The olives, the lemon slice and, in the modern version, the capers (optional), are the ones that make it even more aromatic, more beautiful and, of course, more delicious. Because my children don't really eat capers and olives in this way, I put them in each one's bowl as they wish and a spoonful of sour cream is a must ...

Also, for this recipe I used water filtered in a Brita pitcher from Kitchenshop. You can find the whole range of jugs on the site at affordable prices, for every pocket.


Beef/pork meat
500 g
bone-in or boneless
Smoked ham
150 g
150 g
150 g
Pickled cucumbers
5 pieces
1 piece
White onion
2 pieces
0.5 pieces
for serving
Pitted olives
100 g
and capers, if you like and have
Salt and pepper
1 tsp
to taste
Fresh parsley
1 bunch
Sunflower oil
50 ml
Tomato paste
1 tbsp
Sour cream
100 g

Step by step


First of all, we prepare the basis for the soup - a very simple meat stock. You can use bone-in or boneless meat, pork or beef.

So, in a 5 liter pan place the meat and 1 whole onion.


Pour 2-3 liters of clean and filtered water over the meat. I used water filtered in a Brita pitcher.


Place over heat. When it comes to the boil, skim off the foam, make a low heat and cover the pot with a lid.

Let simmer slowly until the meat is completely done.


After this time, remove the meat and onion. Discard the onion. Cut the meat into small pieces, once it has cooled a bit.


See here the sausages I used. We don't really consume them and I chose what seemed to me more harmless. I bought from the meat shops in Sibiu some not very fatty ribs and a homemade salami, wieners and turkey sausages. So, if you have a craving for Solyanka but don't want to use heavy sausages, I say you have solutions.

Cut the wieners and sausages into thin round slices and the salami and ribs into small pieces.


Finely chop 1 onion, shred 1 carrot on the large side of the grater and prepare the rest of the ingredients.

You can cut the pickles into thin round slices or chop, as you like.


Heat a little oil in a frying pan and put the chopped onion and grated carrot.

Leave for 5 minutes and stir periodically.


Then add in the chopped pickles.


Put the tomato / pepper paste.


Mix well and cook for another 5 minutes.

After that, turn off the heat and set aside.


Take another pan, pour a little oil, add all the sausages and cook until lightly browned.


Now we return to the meat stock.

Add the cooked vegetables and sausages to the soup pot.


Add in the diced boiled meat.


Place over heat and let simmer for 15-20 minutes over low heat.

Now you can put 1 tablespoon of rice and 1-2 diced potatoes. I didn't.


After it has boiled, taste and add salt, if necessary, ground pepper and 1-2 bay leaves.


Sprinkle with finely chopped parsley.


Mix well, turn off the heat and cover the pot with a lid.

Let the soup infuse properly before serving, at least 15-20 minutes.


When you ladle the solyanka into bowls, add olives, capers and a small slice of lemon.


Some simple sour cream is a must ...


... and serve with great pleasure!


Quantity: 5 l (1 large pot of 5 liters)
Prep time: 30 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Soups

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