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Home Russian Solyanka

Russian Solyanka

Soup Russian Hearty Winter Smoked sausage Eastern European Comfort food

Solyanka comes straight from Eastern European cuisine and is exactly the kind of soup you remember after the first bite. Tart from the pickles, smoky from the sausage, deep from the tomato paste and broth, finished with a generous dollop of sour cream. Use a good soup pot with enough capacity, because this recipe is best made in a large batch. That way you'll have an even tastier bowl on the next day.

x_ckl_recipe_markerRussian Solyanka Solyanka is a classic Russian soup with a deep, robust flavor from smoked sausage, pickles and tomato. Perfect for a cold day or when you want to serve something special. How do you make a classic Russian Solyanka? Main course Russian 4 servings 20 min 55 min

Finely chop the onion and garlic. Cut the smoked sausage and bacon into small cubes. Slice the pickles into thin rounds or dice them and reserve one tablespoon of the pickle brine.
Heat a splash of oil in the soup pot over medium heat. Sauté the onion and garlic until translucent, then add the bacon and fry until lightly rendered.
Add the sausage and cook everything for another 2 minutes. Stir in the tomato paste and fry for 1 minute so the sharp tomato taste softens a bit.
Pour in the beef or chicken broth. Add the pickles, the pickle brine, the capers and the bay leaves. Bring everything to a boil.
Turn the heat down and let the soup simmer gently for 25 to 30 minutes without a lid so the flavors meld well.
Taste the soup and season with pepper, optionally a little salt and a splash of lemon juice for a fresh acidic touch.
Remove the bay leaves. Ladle the soup into deep plates or bowls and garnish with a generous spoonful of sour cream, a few lemon slices and fresh dill. Serve immediately.

Soup Russian Hearty Winter Smoked sausage Eastern European Comfort food 2 large onions, roughly chopped 3 cloves garlic, finely chopped 200 g smoked sausage (e.g. Polish kielbasa or rookworst), diced 150 g smoked bacon, diced 4 pickles, sliced 1 tbsp pickle brine (from the jar) 2 tbsp tomato paste 1.5 liters beef or chicken broth 2 tbsp capers 2 bay leaves Juice of half a lemon Salt and freshly ground black pepper to taste A splash of sunflower oil Sour cream, for serving Fresh dill, for garnish Lemon slices, for serving Soup pot (min. 5 liters) Cutting board Sharp knife Wooden spoon Ladle Deep plates or bowls Soup pan stock-pots Chopping Board chopping-board Soup bowls soup-bowls Soup spoon ladles Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters Sola Soeppan Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Sola Soup Pot - Induction Suitable - suitable for all heat sources Sola Soeppan Groninger mustard soup foodies-groninger-mustard-soup Roasted red pepper soup with coconut and ginger foodies-roasted-red-pepper-soup-with-coconut-and-ginger Roasted chickpea soup with turmeric and spinach foodies-roasted-chickpea-soup-with-turmeric-and-spinach Creamy carrot soup with ginger and coconut milk foodies-creamy-carrot-soup-with-ginger-and-coconut-milk

Recipe

Russian Solyanka

Solyanka is a classic Russian soup with a deep, robust flavor from smoked sausage, pickles and tomato. Perfect for a cold day or when you want to serve something special.

Course	Main course
Kitchen	Russian
Servings	4 servings

Preparation time

Preparation time	20 min
Total	55 min

Equipment

Soup pot (min. 5 liters)
Cutting board
Sharp knife
Wooden spoon
Ladle
Deep plates or bowls

Ingredients

2 large onions, roughly chopped
3 cloves garlic, finely chopped
200 g smoked sausage (e.g. Polish kielbasa or rookworst), diced
150 g smoked bacon, diced
4 pickles, sliced
1 tbsp pickle brine (from the jar)
2 tbsp tomato paste
1.5 liters beef or chicken broth
2 tbsp capers
2 bay leaves
Juice of half a lemon
Salt and freshly ground black pepper to taste
A splash of sunflower oil
Sour cream, for serving
Fresh dill, for garnish
Lemon slices, for serving

How do you make a classic Russian Solyanka?

Finely chop the onion and garlic. Cut the smoked sausage and bacon into small cubes. Slice the pickles into thin rounds or dice them and reserve one tablespoon of the pickle brine.
Heat a splash of oil in the soup pot over medium heat. Sauté the onion and garlic until translucent, then add the bacon and fry until lightly rendered.
Add the sausage and cook everything for another 2 minutes. Stir in the tomato paste and fry for 1 minute so the sharp tomato taste softens a bit.
Pour in the beef or chicken broth. Add the pickles, the pickle brine, the capers and the bay leaves. Bring everything to a boil.
Turn the heat down and let the soup simmer gently for 25 to 30 minutes without a lid so the flavors meld well.
Taste the soup and season with pepper, optionally a little salt and a splash of lemon juice for a fresh acidic touch.
Remove the bay leaves. Ladle the soup into deep plates or bowls and garnish with a generous spoonful of sour cream, a few lemon slices and fresh dill. Serve immediately.

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Solyanka is one of those dishes that tastes even better on the second day. Feel free to make a double batch and store the rest in the fridge, so you'll have a delicious lunch or dinner the next day without extra effort. The flavors continue to develop and the soup becomes fuller in taste.

A good soup pot with enough capacity makes this recipe much more comfortable to prepare. Choose a pot that distributes heat evenly, so the solyanka simmers gently and evenly without you having to stir constantly. Quality you can both taste and feel.

Related products

Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters

In stock

4.8 (5)

€62,99

Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources

In stock

€125,-

Sola Soup Pot - Induction Suitable - suitable for all heat sources

In stock

5.0 (2)

€54,99

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