Solyanka

Don't Make These Mistakes

Cut the meats small so each spoonful has some of everything.

Add the brine a little at a time, tasting as you go.

Serve with plenty of lemon; the sourness is part of the soup.

How to Make Solyanka

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1. Heat the oil in a large pot and brown the sausage, ham and beef over a medium-high heat for 8 minutes.

   Mark done Start 8 min timer

2. Add the onion and cook for 5 minutes. Stir in the tomato paste and cook for 1 minute.

   Mark done Start 5 min timer

3. Pour in the stock, add the bay leaves and simmer for 15 minutes.

   Mark done Start 15 min timer

4. Add the cucumbers, brine, olives and capers and simmer for 10 minutes. Remove the bay leaves.

   Mark done Start 10 min timer

5. Serve with soured cream, lemon wedges and dill.

   Mark done

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Leftovers, Reheating and Keeping

Keeps for 4 days in the fridge. Freeze without the soured cream for 2 months.

Good With

• Rye bread
• Soured cream
• Lemon wedges
• Dill

Sides from the same cuisine on this site: Vinegret, Olivier Salad, Buckwheat with Mushrooms.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.