Entree: Russia – St. Petersburg & Northwest – Солянка ➤ Solyanka (Hearty Russian sour-salty meat soup with pickles, olives, and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) butter or vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 1 medium carrot, grated, about 3 oz (85 g)
- 2 tbsp (30 ml) tomato paste
- 2 smoked sausages, approx. 6 oz (170 g) each, sliced
- 8 oz (225 g) cooked beef or brisket, chopped
- 6 oz (170 g) cooked ham, diced
- 6 cups (1.4 L) beef or beef-and-chicken broth
- 3 small pickled cucumbers (gherkins), about 8 oz (225 g) total, thinly sliced
- 1/3 cup (80 ml) pickle brine from jarred cucumbers
- 1/2 cup (75 g) pitted black or Kalamata olives, halved
- 2 tbsp (30 g) capers, drained
- 2 bay leaves
- 1 tsp (5 g) black pepper
- Salt to taste (use sparingly if broth or meats are salty)
- 1 tbsp (15 ml) lemon juice plus lemon slices to serve
- 1/2 cup (120 g) sour cream, for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish

Instructions

1. Heat butter or oil in a large heavy pot over medium heat. Add chopped onion and grated carrot and sauté until softened and beginning to golden, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes to deepen the flavor.
2. Add sliced smoked sausage, chopped beef, and diced ham; sauté briefly to warm and marry flavors, about 3 minutes. Pour in the beef broth, then add pickled cucumbers, pickle brine, olives, capers, bay leaves, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes to meld flavors. Taste and adjust salt, add lemon juice, and remove bay leaves. Serve hot topped with a spoonful of sour cream and a sprinkle of fresh dill, with lemon slices on the side.