A rich, hearty soup with deep flavors and a bold balance of smoky, tangy, and savory elements, Solyanka is a comforting Eastern European classic. Loaded with cured meats, pickled ingredients, and warming spices, this dish is a perfect blend of umami and acidity. The complexity of its ingredients creates a unique depth of flavor, making it an excellent choice for a cozy meal on a cold day.
Ingredients Overview
Each ingredient in Solyanka plays an essential role in building its distinct taste. The base of the soup is a robust beef broth, infused with aromatic bay leaves, peppercorns, and allspice berries. Green cabbage and celery add texture and subtle sweetness, while onions and carrots provide a natural depth to the broth.
The combination of meats—including smoky kabanosy sausage, tender chicken, and savory ham—creates layers of umami, each bite offering a new burst of flavor. The addition of pickled elements, such as dill pickles, capers, and olives, enhances the soup’s signature tanginess. Tomato paste and stewed tomatoes contribute a rich, slightly sweet acidity, while dry white wine rounds out the flavor profile with a subtle complexity.
For those looking to adapt the recipe, substitutions can be made. Different sausages, such as smoked kielbasa or chorizo, can replace kabanosy, and turkey or beef can be used instead of chicken. A plant-based version can be made using vegetable broth and replacing meats with smoked tofu or mushrooms to maintain the umami depth.
Step-by-Step Preparation
The foundation of a flavorful Solyanka starts with a well-seasoned broth. A spice sachet, made from bay leaves, allspice berries, and peppercorns, infuses the soup with a warm, aromatic base. Simmering cabbage and celery in the beef broth for an extended period helps soften their textures and release their natural sweetness into the soup.
For the next layer of flavor, onions and carrots are sautéed in vegetable oil until soft and fragrant. This caramelization enhances their sweetness, balancing the soup’s tangy components. The addition of sausage, chicken, and ham further intensifies the richness, as their smoky and salty flavors permeate the broth.
Once the meats and vegetables have been incorporated, the signature pickled ingredients are added. Dill pickles, capers, and olives bring a distinct briny sharpness that cuts through the richness of the broth. Tomato paste and stewed tomatoes add depth, acidity, and a slight sweetness, which blend harmoniously with the other ingredients.
Allowing the soup to simmer gently for an extended period ensures all flavors meld together. The final touch of dry white wine enhances the complexity, rounding out the taste and providing a smooth finish. Before serving, the spice sachet is removed, and seasonings are adjusted with salt and freshly ground black pepper.
Recipe Tips & Frequently Asked Questions
How to balance the flavors of smokiness, tanginess, and umami:
Adjust the number of pickled ingredients based on personal preference—adding more for a sharper tang, or reducing for a milder taste.
Best practices for preventing the soup from becoming overly salty:
Since the meats, pickles, and broth all contain sodium, taste before adding additional salt. A splash of extra broth can help mellow out excessive saltiness.
Adjusting the consistency by adding more broth or simmering longer:
If a thicker soup is desired, simmer uncovered for a longer period to concentrate the flavors. If a lighter consistency is preferred, add more broth before serving.
Can I make this soup ahead of time?
Yes, Solyanka develops even better flavor when left to sit for a few hours or overnight before reheating.
What are the best substitutes for kabanosy sausage?
Kielbasa, Andouille, or smoked chorizo are excellent alternatives for maintaining the smoky, savory taste.
How do I make this recipe vegetarian without losing its signature flavor?
Swap the meat for smoked tofu, mushrooms, or roasted eggplant, and use a rich vegetable broth as the base.
What to Serve With This Recipe
Solyanka pairs beautifully with rustic, hearty bread, such as rye or sourdough, which helps soak up the flavorful broth. A side of garlic toast or crispy roasted potatoes makes an excellent complement to the soup’s smoky and tangy notes.
For drinks, a crisp white wine or light beer enhances the richness, while a citrus-infused sparkling drink adds a refreshing contrast.
Storage and Reheating Tips
Leftover Solyanka can be stored in an airtight container in the refrigerator for up to five days. The flavors continue to develop over time, making it even more delicious the next day. When reheating, warm over low heat to maintain the integrity of the ingredients.
For long-term storage, Solyanka can be frozen for up to three months. Allow it to cool completely before transferring to freezer-safe containers. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.
This bold, flavor-packed soup is a satisfying dish that brings together smoky, tangy, and umami-rich ingredients in perfect harmony. Whether served as a hearty meal on its own or paired with crusty bread and a crisp beverage, Solyanka is a dish that leaves a lasting impression. Experiment with different meats, seasonings, or plant-based alternatives to create a personalized version of this classic Eastern European comfort food.
Ingredients
For the Soup:
10 cups water
4 tablespoons concentrated beef base
2 large bay leaves
6 whole black peppercorns
4 whole allspice berries
1/2 medium head green cabbage, shredded
1 cup coarsely chopped celery
2 medium onions, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 tablespoon vegetable oil
1 pound dried Polish kabanosy sausage, sliced 1/4 inch thick
2 medium cooked chicken breasts, cubed
1 cup ham, cubed
3 large dill pickles, coarsely chopped
1 (6-ounce) can tomato paste
2 (14-ounce) cans stewed or diced tomatoes
3/4 cup sliced black olives
2 tablespoons capers
1 cup dry white wine
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Optional Garnishes:
1/2 cup sour cream
1/2 cup coarsely chopped fresh dill (or more, to taste)
Instructions
Prepare all the ingredients before beginning.
Create a spice sachet by placing the bay leaves, peppercorns, and allspice berries in a square of cheesecloth. Secure it with a long piece of butcher’s twine. Tie the other end of the twine to the handle of a large soup pot, allowing the sachet to hang inside.
Pour the water into the pot and stir in the concentrated beef base. Bring the liquid to a rolling boil. Stir in the shredded cabbage and chopped celery, then return the mixture to a boil. Lower the heat and allow it to simmer gently for 30 minutes, giving the flavors time to meld.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and carrots, cooking until they turn translucent and fragrant. Stir in the sliced sausage, cubed chicken, ham, chopped pickles, and tomato paste. Let the mixture come to a boil before reducing the heat and simmering for another two minutes. Transfer this mixture to the soup pot.
Pour in the stewed tomatoes, sliced olives, and capers, stirring well to combine. Slowly bring the soup to a gentle boil before adding the dry white wine. Reduce the heat again and let the soup simmer for an additional 20 minutes, allowing the flavors to fully develop.
Remove and discard the spice sachet. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
Ladle the hot soup into bowls and garnish with a generous dollop of sour cream and a sprinkle of fresh dill. Serve immediately and enjoy the rich, savory flavors.
Solyanka Soup Recipe
Ingredients
For the Soup:
- 10 cups water
- 4 tablespoons concentrated beef base
- 2 large bay leaves
- 6 whole black peppercorns
- 4 whole allspice berries
- 1/2 medium head green cabbage shredded
- 1 cup coarsely chopped celery
- 2 medium onions coarsely chopped
- 2 medium carrots peeled and coarsely chopped
- 1 tablespoon vegetable oil
- 1 pound dried Polish kabanosy sausage sliced 1/4 inch thick
- 2 medium cooked chicken breasts cubed
- 1 cup ham cubed
- 3 large dill pickles coarsely chopped
- 1 6-ounce can tomato paste
- 2 14-ounce cans stewed or diced tomatoes
- 3/4 cup sliced black olives
- 2 tablespoons capers
- 1 cup dry white wine
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Optional Garnishes:
- 1/2 cup sour cream
- 1/2 cup coarsely chopped fresh dill or more, to taste
Instructions
- Prepare all the ingredients before beginning.
- Create a spice sachet by placing the bay leaves, peppercorns, and allspice berries in a square of cheesecloth. Secure it with a long piece of butcher’s twine. Tie the other end of the twine to the handle of a large soup pot, allowing the sachet to hang inside.
- Pour the water into the pot and stir in the concentrated beef base. Bring the liquid to a rolling boil. Stir in the shredded cabbage and chopped celery, then return the mixture to a boil. Lower the heat and allow it to simmer gently for 30 minutes, giving the flavors time to meld.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and carrots, cooking until they turn translucent and fragrant. Stir in the sliced sausage, cubed chicken, ham, chopped pickles, and tomato paste. Let the mixture come to a boil before reducing the heat and simmering for another two minutes. Transfer this mixture to the soup pot.
- Pour in the stewed tomatoes, sliced olives, and capers, stirring well to combine. Slowly bring the soup to a gentle boil before adding the dry white wine. Reduce the heat again and let the soup simmer for an additional 20 minutes, allowing the flavors to fully develop.
- Remove and discard the spice sachet. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
- Ladle the hot soup into bowls and garnish with a generous dollop of sour cream and a sprinkle of fresh dill. Serve immediately and enjoy the rich, savory flavors.
