Classic Smoked Meat Solyanka Soup

Made from several types of meat, aromatic, satisfying, rich! Solyanka with smoked meats is a classic mixed meat recipe with an ideal selection of ingredients. A bright, warming soup with an amazing rich taste — a real treat for family and guests!
cook time: 2h 20 min
Ava Prescott
Classic Smoked Meat Solyanka Soup

Nutrition Facts (per serving)

82
Calories
7g
Fat
1g
Carbs
5g
Protein

Ingredients (12 portions)

Basic:

Onion 2 pc
Tomatoes 200 g
Salt to taste
Butter 80 g
Water 3 l
Bay leaf 2 pc
Tomato paste 1 tbsp
Olives 100 g
Beef (on the bone) 500 g
Carrot 1 pc
Salted cucumbers 300 g
Capers 2 tbsp
Lemons 0.5 pc
Smoked ribs (pork) 300 g
Allspice 5 pc
Hunterʼs sausages 300 g

Recipe instructions

Step 1

Step 1
How to cook a delicious mixed meat hodgepodge with smoked meats? Very simple. You just need to follow the recipe. To begin, prepare the necessary ingredients according to the list. I have beef shank, but you can use any other part on the bone. You can replace hunting sausages with regular smoked sausage.

Step 2

Step 2
Place washed beef on the bone, smoked pork ribs, peeled whole onion, olives and peppercorns into boiling water. Cook over medium heat, skimming off foam, for 1 hour. Adjust the amount of water to your taste. If you want a thicker soup, take about 2.5 liters of water, taking into account that some will evaporate during cooking.

Step 3

Step 3
While the broth is cooking, prepare the remaining ingredients. Cut the hunting sausages into slices.

Step 4

Step 4
Cut the carrots into semicircles. If the diameter of the carrot is small, you can simply cut it into circles.

Step 5

Step 5
Cut the cucumbers into cubes. If you have gherkins like I do, you can cut them into slices. If desired, you can replace pickled cucumbers with pickled ones.

Step 6

Step 6
Peel the second onion and cut into small cubes.

Step 7

Step 7
Grate the tomatoes on a fine grater, cutting off the skin. You can use canned chopped tomatoes in their own juice.

Step 8

Step 8
Remove the pork ribs and beef from the broth. Separate the meat from the bones and cut into small pieces. Throw away the bones.

Step 9

Step 9
Return the chopped meat to the broth and return to a boil over medium heat.

Step 10

Step 10
Heat a third of the butter in a frying pan and fry the carrots for 5-7 minutes. Then transfer it to the pan.

Step 11

Step 11
Next, heat another third of the butter and fry the onion until transparent. Also transfer it to the pan.

Step 12

Step 12
Next add the chopped sausages and capers. Cook over low heat for 15 minutes.

Step 13

Step 13
Heat the remaining oil in a frying pan, add chopped tomatoes, chopped pickles and tomato paste. Simmer, stirring for 5 minutes.

Step 14

Step 14
Transfer the roast into a saucepan. Add bay leaves, salt to taste and simmer the soup over low heat for 30 minutes. If desired, pour in some olive or cucumber brine.

Step 15

Step 15
Remove the pan from the stove, cover with a lid and let the hodgepodge stand for 10 minutes.

Step 16

Step 16
Then pour the soup into bowls, adding a slice of lemon and some herbs to each. Bon appetit!

Additional rubrics

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