Solyanka (Smoked Meat Soup)

Here’s A Meaty Solyanka Recipe for You to Try!

Solyanka – sometimes also spelled Solianka – is a delicious soup of Russian origin.

This classic meat soup includes lots of fresh and smoked meats as well as potatoes, onions, and pickles!

Served with its signature olives on top, this is a soup that is sure to warm the soul and fill you up in the cold season.

red bowl of solyanka soup on grey counter with bread and spices beside.
Solyanka garnished with all the good stuff!

Solyanka is of Russian origin but is also popular in many surrounding countries like Ukraine and in countries of the former Eastern Bloc.

In fact, you can find Solyanka in restaurants in what was East Germany to this day!

Ingredients

ingredients for solyanka with labels on grey counter top.

To make this Solyanka soup recipe (a meat-based version), here are the ingredients you’ll need:

  • Beef broth – The liquid component of the soup; can use any other type of broth as well.
  • Chicken breast – You’ll need 4 ounces of chicken breast.
  • Potatoes – Peeled and diced.
  • Olive oil – For frying the sausages, onions and pickles.
  • Chicken sausages, diced – One of the meat components.
  • Smoked pork sausages, diced – Another meat component, to add the classic smokey flavor.
  • Boiled pork sausage – Cut the pork sausage into thin strips.
  • Onion, diced – To add flavor.
  • Pickles, diced – To make the soup taste slightly sour.
  • Tomato paste – Instead of tomato paste you can also use tomato puree.
  • Salt – Can add more or less to taste.
  • Pepper – Can also add more or less to taste.

Recipe Tips and Substitutions

Before you dive into this solyanka recipe, here are some tips and tricks to know about to that you achieve best results:

  • You can cook solyanka in any other broth. You can also cook a vegetarian version of solyanka with mushrooms as the main ingredient instead of meat products.
  • Instead of tomato paste, tomato puree will also do.
  • To add more acidity to the solyanka, add one tablespoon of apple cider vinegar.
  • If the broth is already salty enough for your taste, the solyanka can be left without salt.

How to Make Solyanka – Step by Step Instructions

To follow along with exactly how this solyanka is made, you can stay in this section and follow the recipe process photos.

You can also find the detailed recipe card at the bottom of this post!

white bowl full of diced potato chinks on counter top.
Peel and dice the potatoes.

Start by pouring the beef broth into a saucepan and add the chicken breast as well.

While you wait for the broth to boil, peel and dice the potatoes. Add the diced potatoes to the saucepan once the broth boils.

smoked meats in dark frying pan on wooden board on grey counter top.
Fry the sausages.

Now add 1 tablespoon of olive oil to a frying pan. When it is hot, add the diced chicken sausages, diced smoked pork sausages and cut boiled pork sausages.

Fry them in olive oil for 5 minutes, stirring occasionally. Now reduce the heat, and add the fried smoked meats to the saucepan with the broth, chicken breast, and potatoes.

pickles and onions frying in frying pan sitting on wooden board on grey counter.
Sauté the onions and pickles.

Using the same frying pan, add 1 more tablespoon of olive oil.

Now sauté the chopped onions and diced pickles in olive oil for 5 minutes, stirring until the onions and pickles are soft.

solyanka ingredients in black frying pan on grey counter top
Add tomato paste.

Next, add the tomato paste and half a cup of beef broth from the saucepan to the frying pan with the onions and pickles. Stir and cover the frying pan with a lid.

Simmer for 10 minutes then pour the mixture into the saucepan with the solyanka.

red meaty soup in simmering pot seen from top down on grey counter.
Now everything is in one pot.

Now add salt and pepper to the saucepan and cook everything for another 10 minutes.

Before you turn off the heat, check the potatoes – they should be soft.

At this stage, you can also take out the boiled chicken breast, cut it into pieces and return it to the saucepan.

red solyanka soup with sour cream and parsley on top in bowl on grey counter.
This solyanka looks delicious.

Serve the solyanka with sour cream, lemon slices, green olives and fresh parsley.

Storage Tips

You can store any leftover Solyanka soup in a sealed container in the fridge for around 4-5 days.

In fact, Solyanka (like borscht) becomes tastier on the second day when the meats and other ingredients have had extra time to mingle.

FAQ

Here are a few answers to questions about Solyanka:

What is Solyanka?

Solyanka is a hearty soup of Russian origin. It is popular in surrounding countries like Ukraine and Belarus and in parts of the former Eastern Bloc. There are three main types of Solyanka where the main ingredient can be swapped out: meat solyanka, fish solyanka, and mushroom solyanka.

How to make Solyanka?

To make this meat Solyanka, cook the chicken breast in broth, then dice potatoes and add. Fry the sausages, then sauté the pickles and onions before combining everything with tomato paste. Simmer and add spices – then simmer again until the potatoes are cooked. Garnish with sour cream, olives, parsley, and lemon.

Related Recipes

If this Solyanka recipe got you excited to eat more classic Russian and Ukrainian dishes – and other delicious soups -, check out these other tasty creations:

red smoked meat soup in bowl with spoon sticking out on counter with bread beside.

Solyanka (Smoked Meat Soup)

This Solyanka soup is a hot and meaty creation. Made with lots of fresh and smoked meats, this hearty and sour Russian soup is topped with parsley, olives, lemons and sour cream.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

  • 4 cups beef broth
  • 4 ounces chicken breast
  • 4 potatoes
  • 1 tablespoon olive oil
  • 5 chicken sausages, diced
  • 5 smoked pork sausages, diced
  • 1 cup boiled pork sausage, cut into strips
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 pickles, diced
  • 2 teaspoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Toppings

  • sour cream
  • lemon slices
  • green olives
  • fresh parsley

Instructions

  • Start by pouring the beef broth into a saucepan and add the chicken breast as well.
    4 cups beef broth, 4 ounces chicken breast
  • While you wait for the broth to boil, peel and dice the potatoes. Once the broth has come to a boil, add the diced potatoes to the saucepan as well.
    4 potatoes
  • Now add 1 tablespoon of olive oil to a frying pan. When it is hot, add the diced chicken sausages, diced smoked pork sausages and cut boiled pork sausages. Fry them in olive oil for 5 minutes, stirring occasionally. Then reduce the heat, and add the fried smoked meats to the saucepan with the broth, chicken breast, and potatoes.
    5 chicken sausages, 5 smoked pork sausages, 1 cup boiled pork sausage, 1 tablespoon olive oil
  • Using the same frying pan, add 1 more tablespoon of olive oil. Now sauté the chopped onions and diced pickles in olive oil for 5 minutes, stirring until the onions and pickles are soft.
    1 onion, 3 pickles, 1 tablespoon olive oil
  • Next, add the tomato paste and half a cup of beef broth from the saucepan to the frying pan with the onions and pickles. Stir and cover the pan with a lid. Simmer the onions and pickles for 10 minutes, then pour the mixture into the saucepan with the solyanka.
    2 teaspoons tomato paste
  • To the saucepan now add salt and pepper and cook for another 10 minutes.
    1/2 teaspoon salt, 1/2 teaspoon pepper
  • Before you turn off the heat, check the potatoes – they should be soft. At this stage, you can take out the boiled chicken breast, cut it into pieces and return it to the saucepan.
  • Serve the solyanka with sour cream, lemon slices, green olives and fresh parsley.
    sour cream, lemon slices, green olives, fresh parsley

Notes

  • You can cook solyanka on any other broth. You can also cook a vegetarian version of solyanka with mushrooms and without meat products.
  • Instead of tomato paste, tomato puree will do.
  • To add more acidity to the solyanka, add one tablespoon of apple cider vinegar.
  • Solyanka (like borscht) becomes tastier on the second day.
  • If the broth is salty, the solyanka can be left without salt.

Nutrition

Calories: 744kcal | Carbohydrates: 31g | Protein: 40g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 2673mg | Potassium: 1171mg | Fiber: 4g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 33mg | Calcium: 63mg | Iron: 4mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Soups + Stews
Cuisine Russian
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This recipe was contributed by
Yuliia Stsepeleva
Yuliia was born in Ukraine and lived in Eastern Ukraine, close to Russia, for many years. Her experience makes her very familiar with both Ukrainian and Russian cuisine. She now lives in England, but still enjoys cooking Ukrainian dishes for her family.

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