Classic Solyanka with Potatoes and Sausage
Treat yourself and your loved ones to a rich, aromatic solyanka! One of the most popular dishes in Russian cuisine is hearty, incredibly delicious mixed-meat solyanka. A classic solyanka with potatoes and sausage contains at least three kinds of meat and meat products. Give this rich, uniquely flavored soup a try!
Cooking method
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Step 1:
How do you make classic mixed solyanka with potatoes and sausage? Gather the ingredients you'll need. Beef is the best choice for the meat. If you want a richer broth, use a bone-in cut. Mine is just boneless flesh. You can use any sausage too: cooked-smoked, dry-cured, or boiled. You can swap the tomato paste for tomato ketchup.
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Step 2:
Peel the onion. If you're going to use the onion in the sauté (step 12), cut it into small cubes. I use a whole onion to cook the broth and then discard it (step 10).
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Step 3:
Rinse the meat thoroughly. Put the whole piece of beef and the whole onion into a pot. Pour in 3.5 liters of water.
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Step 4:
Boil the meat until tender over medium heat for 1 hour, skimming off the foam that rises as it cooks.
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Step 5:
Take the meat out of the broth and cut it into small strips. The meat pieces should be about the same size as the sausage and pickles.
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Step 6:
Strain the broth and discard the onion. Return the pot to the heat and bring the broth back to a boil.
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Step 7:
Wash, peel, and cut the potatoes into medium cubes. Don't cut them too small — the soup cooks for a while, and small potatoes can fall apart, while large ones are awkward to eat.
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Step 8:
Peel the carrot and grate it on a coarse grater.
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Step 9:
Cut the pickles into strips.
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Step 10:
Cut both kinds of sausage into strips as well. By tradition, everything in solyanka is cut into strips rather than the usual cubes. The way it's cut is said to affect the flavor of the whole dish, but of course you can cut it however you like.
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Step 11:
Put the potatoes into the broth and cook over medium heat until they're done (about 20 minutes). Even if they aren't quite cooked by then, they'll finish cooking once the sauté is added.
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Step 12:
Heat the vegetable oil in a skillet. Add the carrot, pickles, smoked and boiled sausage, and boiled beef. Stir everything together and fry, stirring, over medium heat for about 5–7 minutes. This gives the whole sauté — and later the finished solyanka — a light smoky taste and aroma.
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Step 13:
Add the tomato paste to the skillet, stir, and cook for another 2 minutes.
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Step 14:
Add the sauté from the skillet and the meat you cut earlier to the pot, and stir.
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Step 15:
Season the soup with salt and pepper and add the bay leaves. Bring the solyanka back to a boil and cook for another 10 minutes.
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Step 16:
To serve, we'll need pitted olives and half a lemon cut into rounds. You can add them to each bowl individually.
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Step 17:
I add the lemon and olives straight to the pot of solyanka.
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Step 18:
Cover the pot and let the solyanka steep for another 10 minutes. Enjoy!
- You can replace the beef with any other meat you prefer. Just keep in mind that the cooking time, as well as the flavor and calorie count, will change. Pork and lamb are usually fattier than beef, while chicken or turkey are leaner. And the cooking time depends not only on the type of meat but also on which cut is used and how old or young the meat is.
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article on pots.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Jacket potatoes - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Rendered beef fat - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef sirloin - 380 kcal/100g
- Lean beef roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef leg - 104 kcal/100g
- Beef tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Corned beef - 216 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Olives - 166 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Amateur sausage - 291 kcal/100g
- Ukrainian sausage - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Doctor's sausage - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Milk sausage - 252 kcal/100g
- Smoked sausage - 507 kcal/100g
- Water - 0 kcal/100g
- Pickled cucumbers - 11 kcal/100g
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