Mixed Meat Solyanka with Sauerkraut and Tomato

Name: Mixed Meat Solyanka with Sauerkraut and Tomato
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 6 bowls
Cuisine: Eastern European
Ingredients: 400 g beef chuck; 200 g smoked sausage; 150 g ham; 200 g sauerkraut; 2 whole potatoes; 1 whole onion; 1 whole carrot; 2 tbsp tomato paste; 1.5 l beef broth; 2 tbsp vegetable oil; 80 g pitted olives; 1 whole lemon; 2 whole bay leaves; 1 pinch black pepper

Beef, ham and smoked sausage turn broth into a hearty mixed-meat solyanka.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 10 minMakes 6 bowls

Jump to Recipe

Beef, ham and smoked sausage turn broth into a hearty mixed-meat solyanka. The source lists no quantities, so the measurements below are editorial estimates to make one repeatable pot. Sauerkraut, olives and lemon add sour and salty notes. Taste after the preserved ingredients go in, then add only as much extra salt as needed. Simmer beef in broth until fork tender, about 60 to 90 minutes; remove, dice and return to pot. Dice potatoes and cook in broth about 10 minutes. Soften onion and carrot in oil, cook tomato paste 2 minutes and add to pot. Add sausage, ham, sauerkraut, bay and pepper; simmer 15 minutes until potatoes are fully tender. Add olives, taste for salt and serve each bowl with lemon wedges.

Mixed Meat Solyanka with Sauerkraut and Tomato

How to tell when it is ready

Add olives, taste for salt and serve each bowl with lemon wedges.

Tips

Simmer beef in broth until fork tender, about 60 to 90 minutes; remove, dice and return to pot
Dice potatoes and cook in broth about 10 minutes
Soften onion and carrot in oil, cook tomato paste 2 minutes and add to pot
Add sausage, ham, sauerkraut, bay and pepper; simmer 15 minutes until potatoes are fully tender

Troubleshooting

If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
If it tastes flat, taste the completed dish and adjust seasoning in small amounts.

Substitutions

Use a comparable variety of the main fresh ingredient where appropriate.
Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.

Variations

Adjust seasoning mildly to your taste while retaining the measured base.
Serve with a suitable seasonal vegetable or fruit on the side.

Serving suggestions

Serve mixed meat solyanka soup with sauerkraut as described while its texture is at its best.
Divide the measured batch into 6 bowls.
Offer small portions and let guests add accompaniments to taste.
Keep any extra servings according to the storage guidance.

Make ahead

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

Storage

Refrigerate covered up to 3 days or freeze in portions.

Food safety

Cook beef until tender; chill the meat soup promptly.

Frequently asked questions

What signals that mixed meat solyanka soup with sauerkraut is ready?

Add olives, taste for salt and serve each bowl with lemon wedges.

How should I store mixed meat solyanka soup with sauerkraut?

Refrigerate covered up to 3 days or freeze in portions.

Serve mixed meat solyanka soup with sauerkraut with the suggested accompaniments and refrigerate leftovers as directed.

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 with Sauerkraut and Tomato