Hearty, delicious and super rich in flavor, this Solyanka Recipe is a meat lover’s dream come true. The soup is perfect for colder months or when you just want to have a warm and comforting meal. This Solyanka Soup Recipe has such a memorable taste. It’s sour, salty and so so good! Try it for yourself!
Solyanka Recipe (Russian Meat Soup)
As many of you know, I was born and raised in Ukraine, a country with rich history and delicious cuisine. Since Ukraine borders with Russia and is a former post-Soviet country, Russian food has become inevitable part of taste preferences of all Ukrainians. We share so many similar recipes and traditions. But at the same time, there are recipes that are unique to Russia.
Hint – I’m going to be talking about Solyanka Soup Recipe. It is incredibly delicious Russian meat soup, that is perfect for colder weather or when you just want to a have a bowl of comfort soup.
Despite that Solyanka originated from Russia, it became a very popular in Ukraine too. I don’t recall the time when I first tried it, but one thing I know for sure, it was a love at first bite. Salty and sour, rich in flavor and incredibly delicious.
Some people say Solyanka is a hangover soup. Due to the large amount of pickle juice that goes into the recipe, I can see this being true.
This Solyanka recipe is a meat lover’s dream come true.
Traditionally, the main ingredients for the soup are different types of meat. That’s what makes Solyanka soup recipe so hearty, filling and rich in flavor.
I usually like to make my Solyanka with chicken meat, sausage, salami and bacon. Salami and bacon add a little smoky flavor to the soup and chicken and sausage add additional protein. Talk about feeling full longer.
For this Solyanka Soup Recipe, I used to buy German Bratwurst sausages. However, last time I made it, I bought Italian sausages. Both worked worked beautifully in the soup. You can take whichever sausages you like.
You may also have noticed that this Solyanka recipe doesn’t have potatoes grains. That’s because we add so many different meats, nothing else is necessary. The soup is absolutely self-sufficient.
Traditionally, people used to cook this soup with a beef broth. I, personally, prefer chicken broth. For this recipe, I made my own chicken broth, using 4 chicken drumsticks. But, store-bought broth is fine too.
What makes this Solyanka recipe so great is that it is relatively easy to cook. If you use a store-bought chicken broth, you can assemble Solyanka in under 30 min. And the taste of soup is fantastic.
If you make Solyanka one time, I’m pretty sure you’ll be making it again. It is absolutely delicious!
- 11 cups water
- 4 chicken drumsticks
- 1 big onion
- 1 celery stalk
- 1 carrot
- 3 cloves garlic
- 1 teaspoon black peppercorns
- 3 bay leaves
- 8.5 cups chicken stock
- 1 large onion, minced
- 3 tablespoons tomato sauce or ketchup
- 4 slices of bacon, cut into narrow strips
- 3 ounces salami, cut into narrow strips
- 3 cooked chicken sausages, cut in half lengthwise and cubed
- 4 cooked chicken drumsticks, bones and skin removed, meat shredded
- 2 teaspoons capers, rinsed
- 3 pickles, chopped
- ¾ cup pickle juice
- 3 tablespoons parsley chopped
- Olive oil,
- Salt, pepper
- Sour cream, olives - optional (for garnish)
- Bring 11 cups of water to a boil, add chicken drumsticks and other ingredients. Reduce to low-medium heat and cook for 1 hour. Off the heat, transfer drumsticks into a separate bowl for a later use. Discard all vegetables and strain a broth through colander.
- Cook bacon pieces in a medium skillet until crisp. Drain on paper towel.
- Heat 2-3 tablespoons of olive oil in a medium saute pan. Add minced onion and saute for about 5 minutes. Add the tomato paste and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes, until the onions are translucent but not brown.
- Place a medium pot with a chicken broth over medium heat and bring to a boil. Stir in chicken sausage and pickles and cook for 5 minutes. Add salami, bacon, chicken meat, capers, onions, and pickle juice and continue cooking for another 5 minutes. Add salt and pepper to your taste. Sprinkle with chopped parsley and off the heat.
- Ladle the soup into a bowl, add a dollop of sour cream, couple of olives and a slice of lemon.
- Serve immediately.
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.