Solyanka: Russian Sweet and Sour Beef Soup
Recipe GLPR5f4b832dc04ac0
This traditional Russian soup delivers rich, complex flavors from a medley of beef, sausage, ham, and salami simmered with vegetables, pickles, capers, and olives in a tomato-based broth. The balance of tangy, savory, and slightly sweet notes creates a deeply satisfying one-pot meal, perfect for hearty gatherings.
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Ingredients
1 lb beef chuck, trimmed and cut into ½-inch cubes
8 oz kielbasa sausage, halved lengthwise and sliced into half-moons
4 oz boneless ham steak, cut into ½-inch cubes
2 oz hard salami, thinly sliced and halved
4 oz bacon, minced
1 large yellow onion, thinly sliced
1 stalk celery, thinly sliced
¼ small head green cabbage, cored and thinly shredded
5 cups beef stock
6 tbsp tomato paste
1 (15 oz) can whole peeled tomatoes in juice, crushed
4 whole black peppercorns
3 whole allspice berries
1 bay leaf
1½ large dill pickles, chopped
1½ tbsp capers, drained
¼ cup pitted black olives, sliced
1½ tbsp sugar
½ lemon, thinly sliced
Kosher salt and freshly ground black pepper, to taste
Chopped fresh parsley, for serving
Sliced scallions, for serving
Sour cream, for serving
Directions
In a large, heavy-bottomed pot or Dutch oven, render the minced bacon over medium heat, stirring occasionally, until the fat is released and the bacon is lightly crisped, about 5 minutes. Do not drain; the bacon fat is essential for building the soup's base.
Add the sliced onion and celery to the pot with the bacon and fat. Cook, stirring often, until the vegetables are softened and the onion is translucent, approximately 8 minutes. Season lightly with salt and pepper.
Increase the heat to medium-high. Add the cubed beef chuck and cook, stirring occasionally, until the meat is browned on all sides, about 8 minutes. This browning step develops the soup's rich flavor base.
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to caramelize it slightly and deepen its flavor.
Add the crushed canned tomatoes with their juice and the beef stock to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Add the bay leaf, black peppercorns, and allspice berries. Bring the soup to a simmer over medium-high heat, then reduce to medium-low and cover partially. Simmer for 45 minutes, allowing the beef to become tender.
Stir in the shredded cabbage, kielbasa slices, ham cubes, and salami slices. Return to a simmer and cook uncovered for 15 minutes, stirring occasionally.
Add the chopped dill pickles, drained capers, sliced black olives, and sugar. Stir well and simmer for an additional 10 minutes to meld the flavors.
Taste the soup and adjust seasoning with salt and black pepper as needed. The balance should be savory with a pleasant tang and subtle sweetness.
Just before serving, gently stir in the lemon slices. Ladle the soup into bowls and garnish generously with chopped fresh parsley, sliced scallions, and a dollop of sour cream. Serve hot.
