Solyanka is a rich, hearty soup popular throughout Russia and Eastern Europe. It’s made with cured meats, green olives, pickles, vegetables, and a deeply flavorful beef broth. While the ingredient list might look unusual at first, everything comes together into a soup that’s bold, balanced, and completely irresistible.
The first time I had solyanka was at a Russian restaurant, and I still remember being surprised by just how bold and satisfying it was. It’s a hearty soup with salty, sour flavors, and while some of the ingredients might seem a little unusual for a soup, they come together in the most incredible way.
Solyanka is traditionally made with meat, and this one leans all the way in. Olives and pickles give the broth its signature briny tang, while kielbasa sausage, salami, and bacon add deep, savory richness. Every spoonful is packed with flavor, and it’s the kind of cozy, unforgettable soup that sticks with you long after the bowl is empty.
What type of meat to use in solyanka?
The meat in solyanka can vary quite a bit — there are probably as many versions of this soup as there are people who cook it. Most recipes use a mix of three different meats, which is where you can really have some fun and make it your own.
Here are a few options to mix and match:
- Beef: Use a bone-in braising cut, simmer it to make a rich broth, then cut the meat into pieces and add it back to the soup.
- Chicken: Leftover cooked chicken works well, as does store-bought smoked chicken.
- Deli meats: Ask for a thick, 3-inch piece instead of thin slices so you can cube it yourself.
- Sausages: Any favorite sausage works beautifully here.
- Pork: Bacon is a great choice, but smoked pork belly is even better. Ham is delicious, too.
Tips for making the best solyanka
Make sure to use bone broth. You can make it yourself using our easy beef bone broth recipe , or you can find it in the freezer section of your local grocery store.
Avoid overcooking the soup . Let the soup simmer just long enough to bring the flavors together.
Don’t skip the toppings . The lemon is essential and both the sour cream and dill add so much to the soup.
Solyanka Soup Recipe
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Ingredients
- ▢ 7 ounces bacon (chopped)
- ▢ 7 ounces kielbasa sausage (diced)
- ▢ 7 ounces salami (diced – see notes about meat)
- ▢ 1 medium onion (minced)
- ▢ 1 stalk celery (diced)
- ▢ 1 large carrot (grated)
- ▢ 3 tablespoons tomato paste
- ▢ 1 teaspoon paprika
- ▢ ½ teaspoon ground allspice
- ▢ 2 bay leaves
- ▢ 1 cup green olives (chopped)
- ▢ 3 pickles (chopped)
- ▢ 6 cups beef bone broth
- ▢ ¼ cup pickle juice (from the pickle jar)
- ▢ Lemon slices, fresh dill, sour cream, extra olives (to serve)
Instructions
- Add the bacon to a large soup pot over medium heat. Cook until the bacon has started to crisp and much of the fat is released. Add the kielbasa and salami and continue to cook until the bacon is crispy and the meat has browned. Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot. 7 ounces bacon, 7 ounces kielbasa sausage, 7 ounces salami
- Add the onion to the pot and cook until it is soft, about 5 minutes. Add the celery and carrot and cook until both begin to soften, about 3 minutes. 1 medium onion, 1 stalk celery, 1 large carrot
- Push the veggies to the side of the pot then add the tomato paste. Spread it out a little then let it caramelize for 3 minutes. Add the paprika and allspice and mix everything together. 3 tablespoons tomato paste, 1 teaspoon paprika, ½ teaspoon ground allspice
- Add the bay leaves, olives, pickles, beef bone broth, pickle juice, and the cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for 10 minutes. Taste the soup and add salt if needed – there are a lot of salty flavors in this so you probably won’t add extra salt. Remove the bay leaves. 2 bay leaves, 1 cup green olives, 3 pickles, 6 cups beef bone broth, ¼ cup pickle juice
- Serve the soup topped with a slice of lemon, some fresh dill, a spoonful of sour cream, and a few extra olives. Lemon slices, fresh dill, sour cream, extra olives
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Solyanka Soup Recipe
Ingredients
- 7 ounces bacon , chopped
- 7 ounces kielbasa sausage , diced
- 7 ounces salami , diced - see notes about meat
- 1 medium onion , minced
- 1 stalk celery , diced
- 1 large carrot , grated
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- 2 bay leaves
- 1 cup green olives , chopped
- 3 pickles , chopped
- 6 cups beef bone broth
- ¼ cup pickle juice , from the pickle jar
- Lemon slices, fresh dill, sour cream, extra olives , to serve
Instructions
- Add the bacon to a large soup pot over medium heat. Cook until the bacon has started to crisp and much of the fat is released. Add the kielbasa and salami and continue to cook until the bacon is crispy and the meat has browned. Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot. 7 ounces bacon, 7 ounces kielbasa sausage, 7 ounces salami
- Add the onion to the pot and cook until it is soft, about 5 minutes. Add the celery and carrot and cook until both begin to soften, about 3 minutes. 1 medium onion, 1 stalk celery, 1 large carrot
- Push the veggies to the side of the pot then add the tomato paste. Spread it out a little then let it caramelize for 3 minutes. Add the paprika and allspice and mix everything together. 3 tablespoons tomato paste, 1 teaspoon paprika, ½ teaspoon ground allspice
- Add the bay leaves, olives, pickles, beef bone broth, pickle juice, and the cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for 10 minutes. Taste the soup and add salt if needed - there are a lot of salty flavors in this so you probably won’t add extra salt. Remove the bay leaves. 2 bay leaves, 1 cup green olives, 3 pickles, 6 cups beef bone broth, ¼ cup pickle juice
- Serve the soup topped with a slice of lemon, some fresh dill, a spoonful of sour cream, and a few extra olives. Lemon slices, fresh dill, sour cream, extra olives
