1. Main Page
  2. National cuisine
  3. Beef solyanka with sausages onion tomato paste

Beef Solyanka with Smoked Sausage, Onion, and Tomato Paste

No vegetables, no cheap boiled hot dogs! Back in the mid-2000s, I traveled all over Russia, trying my favorite soup in every city, and put together my own recipe for the tastiest solyanka — which I want to share with you. This dish is not for calorie-counters! (Solyanka is a hearty, tangy Russian soup loaded with assorted meats, pickles, and olives.)

MaksimAuthor avatar
Recipe author
Beef solyanka with sausages onion tomato paste
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 11 g
Fats 39 % 9 g
Carbohydrates 13 % 3 g
135 kcal
GI: 100 / 0 / 0
  • You'll need a 3-quart pot and a skillet with high sides.
    1. Beef. It doesn't matter which cut — bone-in or boneless, with sinew or tenderloin — the key is that it isn't tough, or you'll be cooking it forever. The main body of the broth comes from the sausages.
  • I usually use beef neck for this dish. Put it in the pot in one piece and cover with water. To cook it faster, you can cut it into large pieces across the grain.
  • Simmer the meat until done, skimming the foam constantly.
    1. While the meat cooks, prep the add-ins: cut the sausages into strips (if you're using snack-style sausages, cut them into rounds), cut the pickles into strips, and slice the onions into half-rings.
  • For this dish I usually buy cooked-smoked or semi-smoked sausage, snack sausages, and smoked pork ribs.
  • You can use plain salt-brined cucumbers instead of pickled ones, but I recommend the pickled (vinegar-brined) ones — the salted kind will stand out in flavor.
    1. When the meat is done, take it out, cut it into strips, and return it to the broth. Don't turn off the broth — just reduce it to a low simmer.
    1. Fry the sliced sausages in a dry skillet and add them to the broth.
    1. In the fat left from the sausages, sauté the onion, then the pickles. If there isn't much fat, add a little vegetable oil. At this point you can add the tomato paste to the onion and pickles. Add the sautéed onion and pickles to the broth.
    1. If you didn't add the tomato paste in the previous step, add it to the broth now. Stir everything well and bring to a boil.
    1. Once it boils, simmer for 2 to 3 minutes. Add the pepper, bay leaves, and olives, and salt to taste (keep in mind the cured meats are already salty and will add salt to the soup). Depending on the size of the lemon, cut it into 2 to 4 wedges, squeeze the juice into the soup, and drop the wedges in as well. You can also add a couple of tablespoons of pickle brine.
  • Let the soup rest for about 30 minutes.
  • Serve with sour cream.

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sausage with fat - 436  kcal/100g
  • Pork sausage - 274  kcal/100g
  • Veal sausage - 316  kcal/100g
  • Dried meat - 264  kcal/100g
  • Veal liver sausage - 265  kcal/100g
  • Mortadella - 345  kcal/100g
  • Sausage separate - 232  kcal/100g
  • Fried veal sausage - 343  kcal/100g
  • Fried pork sausage - 364  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Olives - 166  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickled cucumbers - 16  kcal/100g

Similar recipes

Related and additional categories: