Solyanka with Beef, Smoked Sausage and Olives

Name: Solyanka with Beef, Smoked Sausage and Olives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 400 g cooked beef, diced; 150 g smoked sausage, sliced; 2 whole frankfurters, sliced; 1 whole large onion, diced; 3 whole dill pickles, diced; 2 tbsp tomato paste; 2 l beef broth; 50 g pitted olives; 1 whole lemon, thinly sliced; 2 tbsp neutral oil; 2 whole bay leaves; 1/4 tsp black pepper

Hearty soup with beef, smoked sausage, pickles, olives and lemon.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 6 servings

Jump to Recipe

This hearty solyanka combines cooked meat, smoked sausage, pickles, olives and tomato in a savory broth. The source leaves broth volume implicit; this version uses 2 litres and keeps seasoning restrained because cured meats and pickles are salty. Heat oil in a soup pot. Cook onion 5 minutes until soft. Stir in tomato paste for 1 minute. Add broth and bay leaves; bring to a simmer. Add beef, sausage, frankfurters and pickles. Simmer gently 15 minutes so flavors combine. Taste before adding any salt. Stir in olives and black pepper; simmer 2 minutes. Remove bay leaves and serve with lemon slices.

Solyanka with Beef, Smoked Sausage and Olives

How to tell when it is ready

Cook until tender and hot throughout.

Tips

Prepare and measure ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the dish is too dry, add a little liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose vegetable broth for a vegetarian version where appropriate.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve as part of a balanced meal.
Pair with a crisp green salad.
Offer fresh herbs at the table.
Serve with bread or a suitable grain.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains meat. Refrigerate leftovers within 2 hours; reheat soup until steaming hot.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store solyanka meat soup?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Solyanka with Beef, Smoked Sausage and Olives