Solyanka Soup Recipe
User Reviews
5
Solyanka Soup Recipe
Description
The Solyanka Soup Recipe brings together a trio of meats—bacon, kielbasa, and salami—cooked until browned for a smoky depth. Vegetables such as onion, celery, and grated carrot are softened and combined with caramelized tomato paste and warming spices including paprika and allspice. The broth is enriched with beef bone broth, pickle juice, chopped olives, and pickles, which contribute a unique tartness and saltiness characteristic of this soup.
The finished soup offers a complex flavor profile, balancing the richness from the smoked meats with the acidity from pickles and olives. Simmering allows the flavors to meld and develop fully, while bay leaves add an herbal background. The soup is traditionally served garnished with lemon slices, dill, sour cream, and additional olives to enhance brightness and creaminess.
This recipe allows flexibility in the meat selections; other cured or smoked meats or even leftover chicken or beef can be substituted. The balance of salty, sour, and smoky flavors makes Solyanka a distinctive dish for cooler days or when a flavorful, comforting soup is desired.
Ingredients
- 7 ounces Bacon chopped
- 7 ounces kielbasa sausage diced
- 7 ounces salami diced (see notes about meat)
- 1 medium onion minced
- 1 talk celery diced
- 1 large carrot grated
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- 2 bay leaf
- 1 cup Gordal olives chopped
- 3 pickles chopped
- 6 cups beef bone broth
- ¼ cup pickle juice from the pickle jar
- lemon lemon slices, fresh, extra, or Manzanilla olives
- dill
- sour cream
- Gordal olive
Instructions
- Add the bacon to a large soup pot over medium heat. Cook until the bacon has started to crisp and much of the fat is released. Add the kielbasa and salami and continue to cook until the bacon is crispy and the meat has browned. Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot.
- Add the onion to the pot and cook until it is soft, about 5 minutes. Add the celery and carrot and cook until both begin to soften, about 3 minutes.
- Push the veggies to the side of the pot then add the tomato paste. Spread it out a little then let it caramelize for 3 minutes. Add the paprika and allspice and mix everything together.
- Add the bay leaves, Gordal olives, pickles, beef bone broth, pickle juice, and the cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for 10 minutes. Taste the soup and add salt if needed - there are a lot of salty flavors in this so you probably won't add extra salt. Remove the bay leaves.
- Serve the soup topped with a slice of lemon, some fresh dill, a spoonful of sour cream, and a few extra Gordal olives.
Notes
- Solyanka usually features three types of meat, but you can use various cured or smoked meats, or leftover roasted meats.
- Adjust salt carefully since many ingredients like bacon, pickles, and olives add saltiness already.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 1 ¾ cup | |
| Calories | 741kcal | 37% |
| Carbohydrates | 13g | 4% |
| Protein | 50g | 100% |
| Fat | 54g | 83% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 3851mg | 160% |
| Potassium | 869mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3519IU | 70% |
| Vitamin C | 9mg | 10% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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