Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Solyanka
A bold, bracing Russian soup — thick with smoked meats, pickled cucumbers, olives, and capers in a tangy broth that's simultaneously sour, smoky, and satisfying.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
8 steps- 1
In a large pot, saute the onion in a little oil over medium heat until softened and golden, about 6 minutes.
- 2
Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly and smells sweet rather than raw.
- 3
Add the smoked sausage, ham, and boiled beef and cook a few minutes to render some fat and build flavor.
- 4
Pour in the beef broth and bay leaves, bring to a simmer, and cook uncovered for 20 minutes to let the smoky and meaty flavors meld.
- 5
Stir in the diced pickles, pickle brine, olives, and capers, then simmer another 10 minutes.
- 6
Taste and balance the soup, adding more pickle brine for extra tang or a splash of water if it tastes too concentrated.
- 7
Ladle into bowls, removing the bay leaves.
- 8
Top each bowl with a slice of lemon, a spoonful of sour cream, and a scatter of fresh dill before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving450
Calories
45 g
Protein
2 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Solyanka is a thick Russian and Ukrainian soup built to be sour and salty at once, using pickles, olives, and lemon to cut through a rich meat or fish broth, traditionally made from whatever mix of cured meats or sausages a kitchen has on hand.
Listahan note
This version adds the sour elements, pickle brine, olives, and lemon, at different points in cooking rather than all at once, so the broth stays layered instead of one-note salty.
Technique cues
- Solyanka is built from whatever cured and fresh meats or sausages are on hand, which is part of why the soup's character can shift noticeably from one pot to the next.
- Chopped pickles and a splash of their brine go in partway through cooking rather than at the start, since brine added too early can turn the broth sharply sour instead of rounding it out.
- Olives are stirred in near the end so their brininess stays distinct rather than dissolving into the broth's overall saltiness.
- A slice of fresh lemon floated on top of each bowl at serving, rather than squeezed into the pot, keeps the citrus bright instead of muted by the heat.
Kitchen flow
- Parallel prep
- While Solyanka simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the pickle brine.
- Make-ahead
- Solyanka is a genuine make-ahead dish — it actually tastes better the next day once pickle brine have had time to meld; make it a day early and reheat gently. The simmer step is what sets the pace here.
- Leftover move
- Leftover Solyanka is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the pickle brine. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Let the pot for Solyanka soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the pickle brine.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Meats
Flavor support
Purpose: Meats supports the balance of Solyanka and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
pickles
Acid and brightness
Purpose: pickles balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
olives
Flavor support
Purpose: olives supports the balance of Solyanka and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
lemon
Acid and brightness
Purpose: lemon balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Taste before reaching for extra salt, since the combination of pickles, olives, and cured meats already pushes the broth toward salty on its own.
- A dollop of sour cream at the table lets each diner soften the soup's sharp edge to their own taste.
- Leftover solyanka holds up well over a day or two, since a sour-salty broth doesn't dull the way a plain broth would.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the beef broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the pickle brine.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the pickle brine.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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