This hearty Solyanka recipe is perfect for the colder months. With a rich, unforgettable flavor that's both sour and salty, this Russian meat soup is a must-try for any soup lover.
If you're in the mood for a hearty, comforting soup that's packed with flavor, then this chicken Solyanka recipe is for you. This sour and savory soup is a classic Russian dish that's perfect for warming you up on a cold day.
This soup is a real comfort food, and if you enjoy it, I'd recommend trying out my German Solyanka, which offers the same incredible flavors with less preparation time. I also have a vegetarian Solyanka that's just as tasty and perfect for those who prefer a meat-free option.
Why This Is The Best Solyanka Recipe
- Authentic Flavors: The combination of chicken stock, bacon, and pickled cucumbers delivers a truly authentic Russian flavor that you won't find in any other soup.
- Family Favorite: This soup is a hit with my family every single time. It's a hearty, satisfying meal that everyone loves.
- Comfort Food: There's nothing like a bowl of hot soup to warm you up on a cold day. This Solyanka is the ultimate comfort food.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Chicken drumsticks: These will form the base of our chicken broth, providing a rich, meaty flavor.
- Onion: Minced onion adds a rich, savory flavor to the soup.
- Bacon: This is added for a smoky, savory flavor that complements the other meats in the soup.
- Salami: The salami is cut into narrow strips and adds a rich, robust flavor to the soup.
- Chicken sausages: These are cooked and then cut in half lengthwise and cubed for the perfect bite.
- Pickles: Chopped pickles add a tangy, sour note to the soup.
- Tomato sauce or ketchup: This adds a touch of sweetness and tang to the soup.
- Carrot, celery, garlic, black peppercorns, bay leaves: These vegetables and spices are used to flavor the chicken broth. They are removed and discarded after the broth is made.
- Capers: These are rinses and add a tangy, sour, salty flavor to the soup.
- Pickle juice: This is the juice from the pickles and adds a tangy, sour flavor to the soup.
- Parsley: Chopped parsley is sprinkled on top of the soup for a fresh, herby finish.
- Sour cream: This is optional and is used to garnish the soup. It adds a creamy, tangy finish.
- Olives: These are also optional and are used to garnish the soup. They add a briny, tangy flavor.
How to Make Solyanka
Making this incredible solyanka soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Prepare your homemade chicken broth: Start by bringing water to a boil, and then add your chicken drumsticks and other ingredients. Reduce the heat to low-medium and let everything simmer for about 1 hour.
Remove drumsticks and discard veggies: After that, take the drumsticks out and set them aside for later. You can discard the vegetables and strain the broth through a colander to remove any solid bits.
Make your Solyanka soup: In a medium skillet, fry your bacon pieces until they're nice and crispy. Then, set them aside on a paper towel to drain. In a separate medium sauté pan, heat up some olive oil and sauté your minced onion until it's nice and golden.
Add tomato paste and stir: Add some tomato paste and continue to cook over medium-low heat, stirring occasionally. This should take about 10 to 15 minutes.
Combine everything in a pot: Grab a medium-sized pot and pour in your chicken broth. Heat it up over a medium flame until it starts to boil. Then, stir in your chicken sausages and pickled cucumbers and let everything cook for about 5 minutes.
Add in your other ingredients: Next, add in your salami, bacon, chicken, and capers, as well as your sauté onions and pickle juice. Let everything continue to cook for another 5 minutes. Don't forget to add salt and pepper to your liking.
Finish off your soup: Sprinkle some chopped parsley into your soup and then take it off the heat. It's now ready to serve.
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Solyanka
- Choose a hearty broth: For a robust flavor, use a homemade chicken broth as the base for your solyanka. This will give your soup a rich, deep flavor that you just can't get from store-bought broth.
- Don't rush the broth: Let your chicken broth simmer for at least an hour. This slow cooking process allows the flavors of the chicken, vegetables, and spices to fully infuse into the broth, making it incredibly tasty.
- Play with your proteins: Solyanka is a versatile soup that can be made with a variety of meats. Feel free to mix and match your favorites, such as beef, sausage, or even fish, to suit your tastes.
- Balance the flavors: The key to a great solyanka is the balance of flavors. The salty, tangy, and savory elements should all be present. Adjust the amount of capers, pickled cucumbers, and pickle juice to achieve the perfect balance.
Serving Suggestions
- For a complete, hearty meal, serve your solyanka with a side of crusty bread or garlic bread. The bread will help soak up the flavorful broth, making sure you don't miss out on any of the delicious flavors.
- If you're looking for a lighter option, pair your solyanka with a fresh, green salad. The crisp, refreshing salad will provide a nice contrast to the rich, hearty soup.
- For a cozy, family dinner, serve solyanka as the main course, followed by a simple dessert like fruit salad or a scoop of ice cream. The sweet dessert will help balance out the tangy, savory flavors of the soup.
- Don't forget to serve your solyanka hot. It's best enjoyed fresh off the stove, when the flavors are at their peak.
Recipe Variation Ideas
- Spicy: If you're a fan of spicy food, this variation is for you. Simply add a teaspoon of hot paprika or a chopped spicy pepper of your choice to the soup. This will give your solyanka a fiery kick that's sure to warm you up on a cold day.
- Beefy: For a different twist on this classic dish, try using beef instead of chicken. You can use beef broth and replace the chicken sausages with cooked beef sausages. This variation will give your solyanka a rich, hearty flavor that's perfect for a special occasion.
Frequently Asked Questions
Solyanka is a traditional Russian soup that is known for its bold and tangy flavors. It is believed to have originated in the 19th century, with its name derived from the Russian word "solyony," which means salty. Solyanka is a hearty soup that is made with a variety of ingredients, including meats, pickled cucumbers, and a sour element like pickle juice or sour cream.
Absolutely! Solyanka is a versatile dish that can be made with a variety of meats. While this recipe calls for chicken, you can also use beef, pork, or even a combination of meats to suit your preferences. Just make sure to adjust the cooking times as needed, as different meats may require different cooking times to become tender.
If you're not a fan of salami, you can definitely substitute it with another type of cured meat, such as ham or bologna. Just keep in mind that different meats will give the soup a slightly different flavor, so choose a substitute that you enjoy.
While traditional solyanka is a meat-based soup, it is possible to make a vegetarian version. I have an easy vegetarian solyanka recipe that I highly recommend you check out.
How to Store Leftovers
- Fridge: If you have leftovers of this hearty soup, you can store them in the fridge. Simply transfer the solyanka into an airtight container, and it will stay fresh for up to 3-4 days.
- Freezer: You can also freeze solyanka for up to 3 months. Just make sure it's completely cooled before transferring it into a freezer-safe container.
- Thaw and Reheat: When you're ready to enjoy your frozen solyanka, let it thaw overnight in the fridge. Then, reheat it on the stovetop over medium heat, stirring occasionally, until it's heated through.
Recipe
Solyanka Recipe
Ingredients
For the chicken broth:
- 11 cups water
- 4 chicken drumsticks
- 1 big onion
- 1 celery stalk
- 1 carrot
- 3 cloves garlic
- 1 teaspoon black peppercorns
- 3 bay leaves
For Solyanka:
- 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)
Instructions
Prepare chicken broth:
- 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.
Make Solyanka:
- 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.
To serve:
- Ladle the soup into a bowl, add a dollop of sour cream, couple of olives and a slice of lemon.
- Serve immediately.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
BreAnna Teschendorf says
Hi! The recipe doesn't specify if sweet or salty pickles. I live in Germany where it is very difficult to find pickles without sugar... and there's lots of soljanka loving here, so my guess is sweet pickles. But.... if I were an American, never lived in Europe, reading this, I'd grab salty kosher dills without a second thought. So I can't logic my way through this. Sweet or salty? Also... lemon, just for garnish? I've never been served soljanka without lemon, but looking at several recipes, none of them mention lemon. But, it is in the picture. Thanks!
Iryna says
HI BreAnna! I usually use regular salty Dill Pickles. I never actually saw sweet pickles being sold. Maybe I never noticed it. Dill pickles usually have some sugar content in them but it's definitely not overpowering. I think sweet pickles you're referring to are not sweet at all, sugar is just added as part of the pickling process.
Yes, lemon is for garnish. That's how Solyanka is usually served in Russia/Ukraine. But it's an optional ingredient. Hope this helps. Let me know if you have more questions.
yuana says
From having both dill and sweet pickles all my life I'd venture a guess that more than any other difference is the absence of dill. Many other variables in both, but No dill in sweet!
LOL Hope this helps.
Jan Fitzgerald says
Yum! Happy Easter to you and yours!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Jan
Lynnwood, Wash
Iryna says
Thank you so much Jan! I wish you and your family a Happy Easter too!!!
Foodvagabonds says
Dear Iryna,
I have just discovered your Blog while writing a post for my own little Foodblog.
Love your Recipes and the simplicity of the design. Have saved you to my bookmarks and will definitely follow you! 🙂
Oh and i have shared your Solyanka Recipe within my blogpost. Sending you my best wishes
Michael
Jim Bobob says
This reads "1/1 cup pickle juice". So does that mean, say 1/2 or 1/4, or is that just a mathematical way of saying a full cup?
Iryna says
Oh, that's a typo. Thanks for letting me know.
The recipe calls for 1 cup of pickle juice.