Entree: Russia – Moscow & Central Russia – Солянка ➤ Solyanka (Hearty sour-salty Russian soup of mixed meats, pickles, and a tangy brine)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) sunflower oil or vegetable oil
- 1 medium onion, chopped
- 1 medium carrot, grated
- 3 cloves garlic, minced
- 8 oz (225 g) beef brisket or stewing beef, cooked and shredded
- 8 oz (225 g) smoked kielbasa or smoked sausage, sliced
- 6 oz (170 g) cooked ham, diced
- 8 cups (1.9 L) beef or mixed meat broth
- 1 cup (240 ml) water
- 3 tbsp (45 g) tomato paste
- 1 cup (240 g) brined pickles, diced (use pickled cucumbers)
- 1/2 cup (120 ml) pickle brine (from the jar)
- 1/2 cup (75 g) pitted black or green olives, halved
- 2 tbsp (30 g) capers, rinsed
- 2 bay leaves
- 6 whole black peppercorns
- 1 tsp (5 g) smoked paprika
- 1 tbsp (15 ml) lemon juice, plus lemon wedges to serve
- Salt to taste
- 1/2 cup (120 ml) sour cream for serving
- Fresh dill, chopped, for garnish

Instructions

1. Heat the oil in a large heavy pot over medium heat; add the chopped onion and grated carrot and sauté until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 1 minute more.
2. Stir in the tomato paste and smoked paprika and cook 2 minutes to develop flavor. Add the shredded beef, sliced kielbasa, and diced ham and briefly sauté to warm the meats.
3. Pour in the beef broth and water, add the bay leaves and peppercorns, and bring to a gentle simmer. Cook 15 minutes to meld flavors.
4. Add the diced pickles, pickle brine, olives, and capers and simmer another 10 minutes. Taste and adjust salt and acidity with additional pickle brine or lemon juice as needed.
5. Remove bay leaves and peppercorns. Ladle the solyanka into bowls, top each serving with a dollop of sour cream, a squeeze of lemon, and sprinkle with chopped dill. Serve hot with rye bread or crusty rolls.