Meat Solyanka with Smoked Pork, Potatoes and Olives

Name: Meat Solyanka with Smoked Pork, Potatoes and Olives
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 500 g beef chuck or shank, boneless or bone-in; 2 l water; 200 g smoked pork belly, diced; 150 g cooked sausage, sliced; 150 g smoked sausage, sliced; 3 whole medium potatoes, diced; 1 whole large onion, diced; 3 tbsp tomato paste; 4 whole dill pickles, sliced; 150 ml pickle brine, to taste; 100 g pitted olives; 2 whole bay leaves; 1 whole lemon, sliced; 2 tbsp chopped dill; 1 tbsp neutral oil

A tangy meat soup with beef, smoked pork, sausage, potatoes, pickles, olives and lemon.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 45 minMakes 6 servings

Jump to Recipe

Solyanka is a hearty, tangy soup often made with several kinds of meat, pickles, olives and lemon. This version follows the source’s potato-based variation, using beef stock, smoked pork, sausage and briny cucumbers. Simmer the beef until tender first, then add potatoes and the sautéed tomato-pickle mixture so the potatoes cook without turning mushy. Smoked meats and brine can be salty, so taste before adding extra salt. Finish each bowl with lemon, olives and dill for the soup’s characteristic sharp, savoury balance. Place beef and water in a pot. Bring to a gentle simmer, skim foam and cook 1 1/2 to 2 hours until tender. Remove beef, strain broth and cut meat into pieces. Heat oil in a skillet. Soften onion 6 minutes. Add tomato paste and cook 1 minute; stir in pickles and a splash of brine, simmer 5 minutes.

Meat Solyanka with Smoked Pork, Potatoes and Olives

How to tell when it is ready

Beef is fork-tender; potatoes are tender but hold their shape; soup is steaming.

Tips

Simmer beef gently and skim the broth early.
Add potatoes only after beef is tender.
Taste pickle brine before adding salt.
Add lemon and fresh dill at the end for a brighter finish.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If browning too quickly, lower the heat and cover loosely.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable dairy-free alternative where practical.

Variations

Adjust the seasoning to taste.
Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

Serve with sour cream.
Offer rye bread.
Add lemon wedges.
Top with fresh dill and olives.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate promptly up to 3 to 4 days; flavours deepen overnight.

Storage

Refrigerate promptly up to 3 to 4 days; flavours deepen overnight.

Food safety

Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat until steaming hot. Smoked meats and pickle brine are salty; taste before seasoning.

Frequently asked questions

Can I leave out the potatoes?

Yes. For a more traditional tangy broth, omit them and adjust broth volume to taste.

How should I store meat solyanka with potatoes?

Refrigerate promptly up to 3 to 4 days; flavours deepen overnight.

Serve with sour cream. Refrigerate promptly up to 3 to 4 days; flavours deepen overnight.

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.

Meat Solyanka with Smoked Pork, Potatoes and Olives