Russian mixed meat and pickle soup — sour, smoky and intensely flavoured — one of the great hangover cures.
Solyanka is one of Russia's most characteristic soups — a thick, deeply savoury, tangy broth with a mixture of smoked meats (salami, ham, frankfurters), pickled cucumbers and olives in a tomato base. It is simultaneously sour from the brine, smoky from the meats and intensely umami-rich. Russians call it a cure for everything from hangovers to colds, and its complexity makes it unlike any other soup.
Serves 6
Melt butter in a large pot. Cook onions until golden. Add tomato paste and cook 3 minutes.
Add salami, ham and frankfurters. Cook 3 minutes until slightly coloured.
Add stock, diced pickled cucumbers and pickle brine. Bring to a boil.
Add olives and black pepper. Simmer 20 minutes. Taste — it should be sour, savoury and well-seasoned. Add more brine if needed.
Ladle into bowls. Top with a spoon of sour cream and a slice of lemon. Serve with dark rye bread.
Use at least 3 different types of smoked meat for the most complex flavour.
The pickle brine is the secret — add it gradually and taste as you go.
Solyanka is better the next day. Make it a day ahead.
Fish solyanka (rybnaya solyanka) uses smoked fish instead of meat.
Add a few capers alongside the olives for extra tang.
Refrigerate for 4 days. The flavour improves. Freeze for up to 2 months.
Solyanka dates to at least the 15th century in Russia. The name may derive from the Russian word for salt. It was originally a peasant dish using leftover pickled meats and has remained a beloved staple of Russian cooking.
Russian-style sour pickles (brined in brine, not vinegar) are traditional. Dill pickles from a jar work well. Avoid sweet gherkins — the sweetness clashes.
Per serving · 6 servings total
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