Solyanka – Russian Meat Soup with Pickles, Olives and Lemon

👉 Solyanka is one of the boldest soups of Russian cuisine: a rich, tangy meat broth packed with several kinds of meat and smoked sausage, sour pickles, olives and capers, finished with a slice of lemon and a spoonful of sour cream. The name is often linked to selo (village) or sol (salt), and English cookbooks sometimes call it a “hodgepodge” soup, because it was a smart way to use up leftover meats. Sour, salty, smoky and warming at the same time, it is the soup Russians reach for on a cold day – and the famous cure after a festive night.

How to Make Solyanka

1. Prepare the meats. Dice the cooked beef and cut the smoked sausage, ham and frankfurters into thin strips. Using at least three kinds of meat is the secret of a good “sbornaya” (mixed) solyanka.
2. Fry the onions. Heat the oil in a large pot and cook the onions over medium heat for 6–7 minutes until soft and golden.
3. Add tomato and pickles. Stir in the tomato paste and cook for 1 minute, then add the pickle strips and cook for 3–4 minutes more.
4. Brown the meats. Add the sausage, ham and frankfurters and fry for 3–4 minutes so they release their smoky flavour.
5. Simmer. Pour in the beef broth and pickle brine, add the cooked beef, bay leaves and peppercorns. Bring to a boil, then simmer gently for 15 minutes.
6. Add olives and capers. Add the olives and capers and simmer for 5 minutes more. Taste – the soup should be sour and salty; add more brine if needed. Remove the bay leaves.
7. Rest. Turn off the heat, cover and let the soup rest for 10–15 minutes so the flavours come together.
8. Serve. Ladle into bowls and top each with a slice of lemon, a spoonful of sour cream and fresh dill. Serve with dark rye bread.

Tips for the Best Solyanka

• Taste before adding salt – the pickles, olives and smoked meats are already salty.
• Add the lemon only to the bowls: boiled lemon makes the soup bitter.
• Use real brined dill pickles, not sweet ones – their sourness is the heart of solyanka.

FAQ

What is solyanka?
Solyanka is a thick, sour Russian soup made with meat, smoked sausage, pickles, olives and lemon. There are also fish and mushroom versions.

What is the difference between solyanka and rassolnik?
Both use pickles, but rassolnik is a lighter soup with pearl barley and kidneys or chicken, while solyanka is richer, with several smoked meats, olives and tomato.

Can I make solyanka ahead?
Yes. It keeps for 3 days in the fridge and tastes even better the next day. It also freezes well for up to 2 months.

👉 More from Eastern Europe: Ukrainian red borscht, green borscht, Russian pirozhki and varenyky. See all Russian soups.