Soups
Russian meat solyanka soup
Solyanka is loved for its bold mix of smoky, salty and sour flavours. In Russian homes it is often made after a holiday, when the fridge holds odds and ends of different cold meats. The base is a strong beef broth, at least three kinds of meat, dill pickles, tomato purée and onion. Olives, lemon and sour cream go in at the end. It is thick and filling, so modest portions go a long way. Feel free to change the meats; what matters is the variety.
Method
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Cover the beef with 2.5 litres of cold water, bring to the boil, skim and simmer gently for 1.5 hours, adding the bay leaf for the last 10 minutes.
Take out the beef and cut it into cubes or strips. Strain the broth and return it to the heat.
Cut the smoked sausage, ham and frankfurters into thin strips. Peel the pickles if the skin is tough and cut them into matchsticks. Finely chop the onion.
Heat the oil in a frying pan and cook the onion for 4 to 5 minutes until soft. Add the tomato purée and fry for 2 minutes, stirring, until it darkens.
Add the pickles and 100 ml of broth, cover and braise for 7 to 8 minutes.
In a dry pan, fry the smoked meats for 3 to 4 minutes so they release their fat and aroma.
Add the beef, smoked meats and pickle mixture to the broth. Bring to the boil, then simmer gently for 10 minutes. Add pepper, taste, and only then add salt if needed.
Stir in the olives, turn off the heat and leave covered for 15 minutes. Serve with a lemon slice, sour cream and parsley.
Tips for success
- Salt at the very end and carefully. Pickles, olives and cured meats are already salty, and often no extra salt is needed.
- If it needs more tang, add 50 to 100 ml of pickle brine rather than vinegar.
- Keep the lemon out of the pot, or the soup turns bitter when reheated.
- Frying the smoked meats first makes the broth more aromatic; do not skip it.
Serving and storage
Ladle into bowls and top each with a lemon slice, a spoonful of sour cream and a few parsley leaves. Serve with rye bread.
Keeps in the fridge for up to 3 days; keep lemon out of the pot. Freezes well for 1 to 2 months.
Variations
- Add 1 to 2 tablespoons of capers with the olives for extra bite.
- Use smoked pork ribs instead of beef for a smokier broth that needs about an hour.
- Quick version: use ready-made stock and plenty of cooked meats; 30 minutes is enough.
Calories and macros
Per serving (about 608 g):
Per 100 g: 73 kcal, P 4.3, F 5.6, C 1.3. An estimate based on average ingredient values. Your daily calories ›
