Hearty Solyanka Soup
Warm your soul with this authentic Russian Solyanka, a hearty and tangy soup brimming with a medley of smoked meats, briny pickles, and olives. Its rich, complex broth, deepened by tomato paste and dill pickle juice, offers a comforting embrace on even the chilliest days.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 338 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 lbeef broth
- 100 gbacon, diced
- 200 gsmoked sausage, sliced
- 150 gcooked ham, cut into strips
- 1 pcsonion, finely chopped
- 3 pcspickled cucumber, diced
- 0.5 cupdill pickle juice
- 2 tbsptomato paste
- 0.5 cupblack olive, pitted and sliced
- 1 tbspvegetable oil
- 1 pinchsalt, to taste
- 1 pinchblack pepper, to taste
garnish
- 0.5 pcslemon, sliced, for garnish
- 0.5 cupsour cream, for serving
- 2 tbspfresh dill, chopped, for garnish
Equipment
Dutch oven · Slotted spoon · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Ladle
The method
Step by step
- 1
Prepare all ingredients: Dice the bacon, chop the onion, slice the smoked sausage and ham into strips, dice the pickled cucumbers, and slice the black olives. Finely chop the fresh dill.
Cook’s note: Prepping all your ingredients before you start cooking, known as 'mise en place,' makes the cooking process much smoother and more enjoyable.
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 1 min
- 3
Add the diced bacon to the hot oil and cook, stirring occasionally, until it is golden brown and crispy, about 5-7 minutes.
About 7 min
Cook’s note: Cooking the bacon slowly allows its fat to render fully, resulting in crispier bacon and more flavorful fat for sautéing the vegetables.
- 4
Remove the crispy bacon from the pot using a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
- 5
Add the chopped onion to the pot with the bacon fat and sauté, stirring frequently, until the onion softens and becomes translucent, about 5 minutes.
About 5 min
Cook’s note: Ensure the onions are fully softened to release their sweetness and prevent a raw onion taste in the finished soup.
- 6
Stir in the tomato paste and cook for 2 minutes, stirring constantly, allowing it to caramelize slightly and deepen its flavor and color.
About 2 min
Cook’s note: Cooking tomato paste briefly helps to remove its raw, metallic taste and enhances its rich, umami notes.
- 7
Add the sliced smoked sausage and ham strips to the pot and cook for 5 minutes, stirring occasionally, until the meats are lightly browned and fragrant.
About 5 min
Cook’s note: Browning the meats adds another layer of savory depth to the soup.
- 8
Pour in the beef broth and dill pickle juice. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
About 5 min
- 9
Add the diced pickled cucumbers and sliced black olives to the simmering soup. Stir well to combine.
Cook’s note: The acidity from the pickles and pickle juice is crucial for Solyanka's characteristic tangy flavor profile.
- 10
Simmer the soup gently for 30 minutes, allowing all the flavors to meld and deepen.
About 30 min
Cook’s note: A slow simmer, rather than a rapid boil, helps to develop a more nuanced and integrated flavor in the soup.
- 11
Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed, keeping in mind the saltiness of the pickles and meats.
Cook’s note: Always taste before adding more salt, as the cured meats and pickles contribute significant salinity.
- 12
Stir in the reserved crispy bacon just before serving to maintain its texture.
About 1 min
- 13
Ladle the hot Solyanka into individual serving bowls.
- 14
Garnish each serving with a thin slice of fresh lemon, a generous dollop of sour cream, and a sprinkle of fresh dill.
Cook’s note: The lemon and sour cream add a bright, creamy contrast that perfectly balances the soup's richness and tang.
Per serving
Nutrition
- Calories
- 338.4kcal
- Protein
- 19.8g
- Carbs
- 8.8g
- Fat
- 25.3g
- Fibre
- 1.5g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Solyanka is traditionally served with a slice of lemon, a dollop of sour cream, and fresh dill, which are essential for balancing the rich and tangy flavors. For an even more authentic experience, consider adding a few capers along with the olives. This soup pairs wonderfully with a slice of dark rye bread for dipping.
Store leftover Solyanka in an airtight container in the refrigerator.
Reheat Solyanka gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Do not boil vigorously, as this can affect the texture of the meats. You may need to add a splash of broth or water if it has thickened too much.
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