Solyanka (Солянка)

Ingredients

Preparation

1. 1

   Prepare the broth

   Place the beef in a large pot and cover with the 2.2 litres of cold water. Slowly bring to a simmer. Carefully skim off impurities that rise to the surface during the first fifteen minutes.

2. 2

   Simmer the beef

   Add the bay leaves and peppercorns. Reduce the heat, partially cover and simmer for about fifty to sixty minutes, until the beef becomes tender.

3. 3

   Prepare the garnishes

   While the broth cooks, cut the smoked sausage, ham and salami into similarly sized pieces. Thinly slice the onion and cut the pickles into fine strips.

4. 4

   Brown the cured meats

   Heat a large frying pan over medium-high heat with about half the oil. Add the smoked sausage and salami and sauté for three to four minutes until lightly browned. Add the ham during the final minute, then set aside.

5. 5

   Cook the onion

   Add the remaining oil to the same pan. Cook the onion over medium heat for six to eight minutes until soft and lightly golden.

6. 6

   Cook the tomato

   Add the tomato paste to the onion and cook for one to two minutes while stirring. Add the crushed tomatoes and simmer for five minutes to create a thick, flavourful base.

7. 7

   Add the pickles

   Add the sliced pickles to the pan and cook for three to four minutes with the tomato. They should soften slightly while retaining some texture.

8. 8

   Remove and cut the beef

   When the beef is tender, remove it from the broth and let it cool slightly. Cut it into small pieces or thin strips. Strain the broth if a particularly clear soup is desired.

9. 9

   Combine the tomato base and broth

   Add the onion-tomato-pickle mixture to the hot broth. Stir thoroughly and simmer for five minutes so the flavours begin to infuse.

10. 10

    Add the meats

    Add the cut beef and browned cured meats. Simmer gently for ten minutes. The soup should not boil vigorously so the meats retain their texture.

11. 11

    Adjust with pickle brine

    Add about 50 ml of pickle brine first and stir. Taste, then gradually add more if a sharper acidity is desired.

12. 12

    Add olives and capers

    Add the olives and capers. Cook for only five more minutes to heat them through and flavour the broth without losing their character.

13. 13

    Adjust the seasoning

    Taste carefully before adding any salt. Adjust with more pickle brine, a little pepper or a few drops of lemon juice if needed. The soup should be rich, savoury and clearly tangy without becoming harsh.

14. 14

    Let the soup rest

    Turn off the heat, cover the pot and let the solyanka rest for twenty to thirty minutes. This rest is important so the flavours of the different meats, tomato and pickles can blend.

15. 15

    Reheat gently

    Before serving, gently reheat the soup if necessary without bringing it to a hard boil. Remove the bay leaves.

16. 16

    Serve the solyanka

    Ladle the piping hot soup into bowls. Add a lemon slice or wedge, a spoonful of sour cream and some fresh dill to each serving. Serve immediately with rye bread or dark bread.

Tips & tricks

• Use several types of meat or cured sausage for a more complex flavour.
• Choose fermented or sour pickles rather than very sweet pickles.
• Reserve some pickle brine to adjust the acidity at the end.
• Brown the meats and sausages before adding them to the broth to develop flavour.
• Cook the tomato paste for one to two minutes to reduce its raw acidity.
• Add the pickles early enough to flavour the soup while keeping some texture.
• Do not add too much salt before the end because the sausages, olives and pickles are already salty.
• Add the olives near the end to preserve their flavour.
• Lemon is best added at serving rather than cooked for a long time.
• Let the soup rest for twenty to thirty minutes after cooking so the flavours blend.
• Solyanka is often even better the next day.
• Serve with a spoonful of sour cream to soften the acidity.

Variations

• Use a mixture of boiled beef, ham, smoked sausage and salami.
• Make a fish version with salmon, cod or smoked fish.
• Prepare a meat-free mushroom version.
• Add capers for a sharper acidity.
• Add more pickle brine for a livelier soup.
• Use smoked paprika to strengthen the cured-meat notes.
• Add a few potatoes for a more substantial version.
• Serve with extra olives and lemon for a more tangy finish.

Storage

Solyanka keeps for up to three days in the refrigerator in an airtight container. Its flavour often improves after an overnight rest. Reheat gently over medium heat without boiling aggressively. Add lemon and sour cream only when serving. The soup can be frozen for up to two months, preferably without the fresh garnishes.

Nutrition facts(per serving)

What to serve with this recipe?

• Sour cream
• Fresh lemon
• Rye bread
• Fresh dill

Frequently asked questions