Solyanka soup – Cолянка

Atsuko

November 18, 2024

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Atsuko

Founder of @Umami Sans Frontières

Solyanka is a traditional Russian soup that brings together the savory richness of meat and the tangy kick of pickled cucumbers. Its unique blend of flavors creates a comforting dish with just the right balance of saltiness and acidity—deliciously satisfying and hard to resist! While there are countless ways to prepare Solyanka, featuring a variety of meats, vegetables, and spices, this recipe keeps it simple. Using easy-to-find ingredients, I’ll show you how to recreate this comforting classic right in your own kitchen. Ready to give it a try? Let’s dive in!

Expense

💵💵

Preparation

60 mins

Baking time

Rest time

Ingredients

1 Portions

Metric Imperial

37.5 g

Onion
100 ml

Tomato purée
25 g

Pickles
4 Olives
100 g

Sausages
50 g

Coarsely ground sausage
2.5 g

Beef bouillon
125 ml

Water
3.75 g

Butter
2 Bay leaves
1 or 2 slices of Lemon
Parsley, to taste
Salt, to taste
Pepper, to taste
Sour cream, to taste

Cooking time: 60 minutes

Ingredients:

For 4 people

1 Onion
400–500ml of Tomato purée or canned tomatoes
100g of Pickles
About 16 Olives
400g of Sausages (e.g., wieners)
200g of Coarsely ground sausage
About 2 teaspoons of Bouillon (beef bouillon recommended)
600ml of Water
1 tablespoon of Butter
2 Bay leaves
1 Lemon
Parsley (to taste)
Salt (to taste)
Sugar (to taste)
Pepper (to taste)
Sour cream (to taste)

How to make it:

1/ Cut the pickles into 1 cm cubes. Place them in a small pot with water and bring to a boil. Simmer for 15–20 minutes. Drain the pickles using a colander and set aside.

2/Finely chop the onion. Heat butter in a large pot, add the chopped onion, and sauté until softened.

3/ Once the onions are tender, add the tomato purée (or canned tomatoes) and mix well. Add the bay leaves, cover the pot, and let it simmer for 20 minutes.

4/ Cut the sausages into small cubes and set aside.

5/ In a small pot, heat 600ml of water and dissolve the bouillon to make the stock. Add this to the tomato base in the large pot.

6/ Add the diced sausages and cooked pickles to the pot. Simmer for about 10 minutes, then taste the soup and adjust the flavor with salt and sugar as needed.

7/ Serve the soup in bowls, topped with olives and lemon slices. Add parsley and sour cream to taste for an extra layer of flavor. Enjoy!

Tips for Making the Perfect Solyanka

Experiment with the meat: This recipe uses sausage and wieners, but feel free to try ham, beef, pork, or even leftovers. Customize it to your liking!
Pick your tomato base: Canned tomatoes give a lighter taste, while purée adds richness. Choose based on your mood!
Tame the tang: Boiling the pickles briefly mellows their acidity, balancing the soup’s flavors.
Add sour cream: Stirring in sour cream makes the soup creamy and adds a new dimension of flavor. Highly recommended!
Serve with bread: Pair it with your favorite bread to soak up every flavorful bite.

Behind the Story

I first discovered Solyanka at a Russian restaurant, thanks to a recommendation from Russian friends. Its unforgettable balance of savory and tangy flavors captivated me from the first spoonful. Inspired, I recreated it at home, and it quickly became a winter favorite for my family.

Comforting, flavorful, and irresistibly unique, Solyanka is now a staple at our table—a dish that always brings warmth and joy. Try it for yourself, and you might just find your new favorite soup!

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