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Solyanka with allspice, bay leaf and beef — Russia recipeRussiaRussia
Soups

Solyanka

Solyanka is a traditional Russian soup characterized by its rich flavor and thick consistency, with a characteristic multi-layered flavor from a large variety of meat ingredients.

⏱️
170
Minutes
👥
4
Servings
🔥
380
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

allspice peasbay leafbeef or pork on the bonebell pepperblack pepperbutter

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Place beef and smoked ribs in a pot, pour 2.5-3 liters of water, add one whole peeled onion and bring to a boil. Remove foam, reduce heat and cook on low heat for 2 hours.

  2. 2

    15 minutes before the broth is ready, add allspice. When the meat is ready, remove it, separate from the bones and cut into small pieces. Remove the onion from the broth.

  3. 3

    In vegetable oil, fry finely chopped onions until golden, then add tomato sauce or ketchup and stew for a few minutes. Add sliced pickles and a little broth, and stew for another 5-7 minutes.

  4. 4

    Add the prepared meat ingredients (beef, smoked ribs, ham, smoked sausage), roasted vegetables, olives, capers and bay leaf to the broth. Bring to a boil. Cook on low heat for 10-15 minutes.

  5. 5

    Serve hot, garnished with fresh parsley, with sour cream and a slice of lemon.

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Frequently Asked Questions

What meats should go in solyanka — and why use so many different kinds?

Solyanka is a refrigerator-clearing soup: traditionally it uses up all leftover cured and cooked meats. The minimum lineup is boiled beef or chicken for the broth plus 2–3 smoked items (sausage, frankfurters, ham, smoked ribs). The smoked meats are what give solyanka its signature smokiness — without them the soup is just a sour meat broth. The rule: at least three types of meat, and at least one must be smoked.

Why is solyanka sour, and what controls the balance?

Three components provide the acidity: salted cucumbers, olives, and tomato paste. Cucumber brine is the secret weapon — add 2–3 tablespoons at the end and taste. Tomato paste is sautéed with onion (passata technique) to remove sharpness and add a sweet depth. Balance is adjusted with a pinch of sugar (if too sour) or a squeeze of lemon (if not enough). Lemon is served sliced on the side and goes into each bowl individually — it is never boiled in the soup.

Can solyanka be made without beef broth — with water or chicken broth?

It can, but the flavor will be noticeably leaner. If beef broth is unavailable, the best substitute is chicken broth with 1–2 teaspoons of soy sauce and a handful of dried mushrooms (porcini or shiitake) to add umami depth. With plain water, increase the amount of smoked meats and tomato paste, otherwise the soup will taste watery. A vegetarian solyanka exists — mushroom broth base, pickled mushrooms, and smoked cheese instead of meat.

When should cucumbers be added — at the beginning or end of cooking?

Cucumbers are added 10–15 minutes before the soup is done — not earlier. Long cooking makes them lose their texture and release all their acidity at once, flattening the flavor. The proper technique is to sauté cucumbers with onion in a pan for 5–7 minutes first (this concentrates the flavor), then add them to the pot. Olives go in only at the very end, literally 2–3 minutes before serving — prolonged cooking makes them bitter.

Is solyanka an everyday soup or a special-occasion dish? How should it be stored?

Solyanka is better the next day: the acidity from the cucumbers and olives keeps developing and the flavors meld together. Store in the refrigerator for up to 3 days, without lemon slices or sour cream — those are added to each serving individually. Freezing is not recommended: olives and cucumbers become soft and bitter after thawing. When reheating, warm gently and do not bring to a boil.