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Solyanka

A hearty, sour, and savory soup packed with tender meats, pickles, olives, and capers. Tangy lemon juice balances the rich meat broth for a classic winter dish.

55 minMediumServes 6340 cal/serving

RussianSoupStovetopStandardLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1 lb flank steak, diced
  • 1/2 lb smoked kielbasa, sliced
  • 1/2 lb black forest ham, diced
  • 1 yellow onion, chopped
  • 2 tbsp tomato paste
  • 1 cup dill pickles, chopped
  • 8 cups beef broth
  • 1/2 cup dill pickle brine
  • 1/2 cup pitted black olives, sliced
  • 2 tbsp capers, drained
  • 2 tbsp fresh lemon juice

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large pot over medium heat.

  2. 2

    Add 1 lb diced flank steak and cook for 6 minutes until browned, verifying internal temperature reaches 145F.

  3. 3

    Add 1/2 lb sliced smoked kielbasa and 1/2 lb diced black forest ham, cooking for 3 minutes until warm, then set all meats aside.

  4. 4

    Sauté 1 chopped yellow onion in the same pot for 5 minutes until soft.

  5. 5

    Stir in 2 tbsp tomato paste and 1 cup chopped dill pickles, cooking for 2 minutes.

  6. 6

    Return cooked meats to pot, then pour in 8 cups beef broth and 1/2 cup dill pickle brine.

  7. 7

    Bring to a simmer, add 1/2 cup sliced pitted black olives and 2 tbsp drained capers, then cook for 20 minutes.

  8. 8

    Remove from heat and stir in 2 tbsp fresh lemon juice.

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Questions

What is Solyanka?

A hearty, sour, and savory soup packed with tender meats, pickles, olives, and capers. Tangy lemon juice balances the rich meat broth for a classic winter dish. This reference files it under Russian soup: made on the stovetop, rated medium and about 55 minutes start to finish.

How long does Solyanka take?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 7 (20 minutes): "Bring to a simmer, add 1/2 cup sliced pitted black olives and 2 tbsp drained capers, then cook for 20 minutes."

What internal temperature should Solyanka reach?

For Solyanka, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of capers in Solyanka?

The entry for Solyanka calls for 2 tbsp capers, drained. In its place: Chopped green olives give the same briny pop.

Can I use another cut instead of flank steak in Solyanka?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Solyanka uses 1 lb flank steak, diced.

Is Solyanka gluten-free?

Yes. As written, nothing in the ingredient list for Solyanka is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How long does Solyanka keep?

Refrigerate Solyanka for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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