Entree: Russia – Western Siberia – Солянка ➤ Solyanka (Hearty Russian sour‑salty soup of mixed smoked and cured meats with pickles, olives, and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 cups (1.9 L) beef or chicken broth
- 8 oz (225 g) smoked kielbasa, sliced
- 8 oz (225 g) smoked ham, diced
- 8 oz (225 g) cooked beef, shredded or diced (such as beef brisket)
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large onion, finely chopped (about 6 oz (170 g))
- 2 medium carrots, grated (about 6 oz (170 g))
- 3 medium dill pickles, diced (about 8 oz (225 g))
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) pitted black olives, halved
- 2 tbsp (30 ml) capers, drained
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1 lemon, sliced for serving
- Salt to taste
- Fresh dill for garnish

Show original ingredient measurements

- 8 cups (1.9 L) beef or chicken broth
- 8 oz (225 g) smoked kielbasa, sliced
- 8 oz (225 g) smoked ham, diced
- 8 oz (225 g) cooked beef, shredded or diced (such as beef brisket)
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large onion, finely chopped (about 6 oz/170 g)
- 2 medium carrots, grated (about 6 oz/170 g)
- 3 medium dill pickles, diced (about 8 oz/225 g)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) pitted black olives, halved
- 2 tbsp (30 ml) capers, drained
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1 lemon, sliced for serving
- Salt to taste
- Fresh dill for garnish

Instructions

1. Heat oil or butter in a large pot over medium heat. Sauté the onion until translucent, add grated carrots and cook until soft, then stir in the tomato paste and cook 1–2 minutes. Add all meats (kielbasa, smoked ham, cooked beef) and cook briefly to warm and brown edges. Pour in the broth, add diced pickles, olives, capers, bay leaves and peppercorns, bring to a simmer and cook gently for 25–30 minutes to meld flavors.
2. Taste and adjust salt, stir in lemon juice just before serving, remove bay leaves, ladle into bowls and garnish with lemon slices and fresh dill. Serve hot with rye bread or sour cream if desired.