Entree: Russia – Eastern Siberia – Солянка ➤ Solyanka (Hearty Russian sour-salty meat and pickle soup with olives and lemon)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 8 cups (1.9 L) beef or mixed meat stock
- 1 lb (450 g) mixed smoked meats (smoked beef, ham, and kielbasa), diced or sliced
- 8 oz (225 g) smoked kielbasa or smoked sausage, sliced
- 8 oz (225 g) smoked ham, diced
- 6 oz (170 g) cooked beef brisket or corned beef, shredded
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large onion, thinly sliced
- 1 medium carrot, grated
- 3 tbsp (45 g) tomato paste
- 2 cups (300 g) dill pickles, diced (or a mix of dill and brined pickles)
- 1/2 cup (120 ml) pickle brine
- 1 cup (150 g) pitted black or Kalamata olives, halved
- 2 tbsp (30 g) capers, rinsed
- 2 bay leaves
- 8 whole black peppercorns
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) sugar
- Salt to taste
- 1 lemon, thinly sliced or cut into wedges
- Sour cream for serving
- Fresh dill or parsley for garnish

Instructions

1. Heat the oil or butter in a large heavy pot over medium heat. Add the onion and cook until translucent, about 5 minutes; add the grated carrot and cook 2–3 minutes more.
2. Stir in the tomato paste and smoked paprika, cook 1 minute, then add the diced and sliced smoked meats; sauté 3–4 minutes to warm and release some fat.
3. Pour in the stock and pickle brine, add the bay leaves, peppercorns, sugar, and bring to a gentle simmer. Skim any foam and adjust heat to maintain a low simmer for 20 minutes to meld flavors.
4. Add the diced pickles, olives, capers, and shredded beef or corned beef. Simmer another 10–15 minutes so the pickles soften and flavors marry.
5. Taste and adjust salt and acidity; add lemon slices or squeeze in lemon juice to reach a bright tangy balance. Remove bay leaves and peppercorns if desired.
6. Ladle into bowls, garnish with a dollop of sour cream and chopped dill or parsley, and serve with additional lemon wedges and dark bread.