Solyanka
A hearty, tangy Russian soup combining smoked meats, pickles, olives, and capers in a rich tomato broth — a bold cure-all for cold days.
About This Recipe
Solyanka is one of Russia's most complex and deeply satisfying soups — a bold, tangy, smoky broth built from multiple smoked meats, briny pickles, capers, and olives. Its name comes from 'sol' (salt), reflecting the soup's boldly seasoned character. Long considered a hangover cure and a way to use up leftover cured meats, it has earned its place as a Russian classic.
Ingredients
Serves 6
- 200 gsmoked sausage (kolbasa)(sliced)
- 150 gsmoked ham(diced)
- 2 largedill pickles(diced)
- 1 largeonion(diced)
- 3 tbsptomato paste
- 80 gpitted black olives(halved)
- 2 tbspcapers
- 1.5 litrebeef or chicken stock
- 3 tbspbutter
- 1 tbsplemon juice
- 100 mlsour cream(to serve)
Instructions
- 1
Sauté base
Melt butter; sauté onion until golden. Add tomato paste and cook 2 min.
- 2
Add meats
Add sausage and ham; cook 3 min.
- 3
Add pickles and stock
Add pickles, olives, capers, and stock. Bring to a boil, simmer 25 min.
- 4
Season
Add lemon juice and adjust salt. Simmer 5 more min.
- 5
Serve
Ladle into bowls with sour cream and a slice of lemon.
Pro Tips
- →
Use at least two different smoked meats for depth of flavour.
Variations
- •
Add fish (solyanka ribnya) instead of meat
- •
Include kidney beans for heartiness
- •
Add a splash of brine from the pickle jar
Storage
Refrigerate up to 4 days. Improves with time as flavours meld. Add fresh lemon when reheating.
History & Origin
Solyanka has appeared in Russian cookbooks since at least the 18th century. It was originally a peasant dish made from whatever salty or pickled ingredients were available — a resourceful use of cured meats and pickle brine.
Frequently Asked Questions
What makes solyanka sour?
The combination of dill pickles, their brine, lemon juice, and capers gives the distinctive sour-salty flavour.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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