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A bowl of meat solyanka soup with pieces of meat, olives, capers, potatoes and lemon

Solyanka Recipe (Russian Meat and Pickles Soup)

Solyanka is a hearty Russian soup with different types of meat, pickles, and onions and carrots sautéed with tomato paste in a rich, flavourful broth.
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Prep Time 30 minutes
Cook Time 4 hours
Servings 8

Equipment

  • 1 Large soup pot
  • 1 medium pan
  • cutting boards for cleaning meats

Ingredients
  

For a 3-litre soup pot:

  • 1 beef shank bone in
  • 600 g boneless beef shanks
  • 500 g smoked pork gammon
  • 1 medium onion finely chopped or thinly sliced
  • 1 large carrot grated over the larger part of the grater
  • 2 tbsp cooking oil
  • 2 medium potatoes optional
  • 3-4 medium brined cucumbers
  • 1/2 can each green and black olives see notes
  • 1 tbsp capers
  • Lemon slices to serve
  • Fresh chopped dill or parsley to garnish
  • Sour cream to garnish optional

Instructions
 

  • Thoroughly wash the meat, place into the soup pot and completely cover with cold water.
  • Start warming the pot up over medium heat. As soon as froth starts to form, remove it with a spoon. Keep removing the froth until no more is produced. This typically takes 15-25 minutes.
    meat broth for solyanka
  • Cover the pot, lower the heat and simmer for 3-4 hours.
  • In the meantime, prepare the 'podzharka'. Heat 2 tbsp cooking oil to medium-high and sauté the onions for 3-4 minutes until translucent. Add the carrots and continue to fry for another 2-3 minutes. Add 1 tbsp tomato paste and continue to fry for one more minute, stirring constantly. Season with 1/3 tsp of salt and set aside.
  • Peel the brined cucumbers and cut them into half circles, approximately 5mm thick.
  • Drain the olives and capers (see notes).
  • When the broth is ready, remove the meats and let cool. Discard bones, fats and tissues and cut into bite sized pieces.
    meats for solyanka
  • Check the broth. If it is not clear enough, strain through a fine mesh to get rid of all impurities.
  • If using potatoes, cut them into large chunks, add to the pot with the broth and cook until they are done.
  • Return the meat to the pot and add cucumbers, olives, capers and onions & carrots 'podzharka'. Stir to combined and warm through until the soup just starts to boil.
  • Turn the heat off and allow solyanka to sit at room temperature for a few hours before serving.
  • Serve with a slice of lemon, chopped herbs, sour cream and fresh bread.

Notes

  • You can use whole olives with or without stones. The ones with stones in give a bit more flavour, but are less 'user-friendly'. You can also get sliced olives instead.
  • The broth can be made in advance and refrigerated or even frozen until further use. If you refrigerate the broth before cooking, you may want to use some of the fat that will form on the surface to make your onions and carrots 'podharka' instead of cooking oil.
  • Solyanka tastes best the day after, and can easily last int he fridge for 2-3 days.