Mixed-Meat Solyanka Soup with Pickles

Name: Mixed-Meat Solyanka Soup with Pickles
Prep time: 30 min
Cook time: 145 min
Total time: 175 min
Yield: 6–8 bowls
Cuisine: Eastern European
Ingredients: 2 L water; 400 g beef on bone; 200 g smoked sausage, diced; 150 g ham, diced; 150 g smoked brisket, diced; 100 g olives; 3 salt-pickled cucumbers, grated; 2 tbsp capers; 3 tbsp tomato paste; 2 onions, diced; 2 bay leaves; 5 whole black peppercorns; 2 tbsp vegetable oil; to taste salt; 1 lemon for serving; to serve sour cream; to finish dill or parsley

A hearty sour-and-savory soup with beef, smoked meats, pickles, olives and lemon.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 55 minMakes 6–8 bowls

Jump to Recipe

This version of solyanka gets its depth from beef on the bone, several cured meats and a tangy pickle-tomato base. Simmer the beef in two liters of water until it is tender enough to pull from the bone, then chop it and return it to the pot. While the broth cooks, sauté onion with grated pickles and tomato paste. Add smoked sausage, ham and brisket, followed by olives and capers, and let the soup settle briefly before serving. Both the pickles and cured meats bring salt, so wait until the end to season. A slice of lemon and a spoonful of sour cream belong on the finished bowl; no potato or flour thickener is needed.

How to tell when it is ready

Beef soft enough to cut easily and broth tangy and savory.

Tips

Skim broth as it cooks.
Use grated salt-pickled cucumbers.
Salt only after cured meats.
Let soup rest before serving.

Troubleshooting

If soup is too salty, add a little unsalted water.
If beef remains firm, simmer the broth longer before adding cured meats.

Substitutions

Use a similar smoked sausage for the listed variety.
Use parsley in place of dill.

Variations

Use fewer cured meats if preferred while retaining beef.
Serve olives whole or sliced.

Serving suggestions

Add lemon wedges.
Swirl in sour cream.
Scatter chopped dill.
Serve with rye bread.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 3 days or freeze soup without sour cream.

Food safety

Cook beef thoroughly, cool large batches promptly and reheat soup until steaming.

Frequently asked questions

Does solyanka need potatoes?

No. This source bases the soup on beef, smoked meats, pickles, capers and olives.

How should I store mixed-meat solyanka soup with pickles?

Refrigerate covered up to 3 days or freeze soup without sour cream.

Add lemon at the table for a fresh finish.

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.

Mixed-Meat Solyanka Soup with Pickles