Sausage Solyanka Soup with Pickles and Olives

Name: Sausage Solyanka Soup with Pickles and Olives
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 bowls
Cuisine: Eastern European
Ingredients: 250 g smoked sausage; 250 g cooked sausage; 200 g cooked beef brisket; 2 whole onions; 4 whole pickled cucumbers; 100 g pitted olives; 1 tbsp tomato paste; 1 whole lemon; 4 cloves garlic; 2 whole bay leaves; 4 whole black peppercorns; 2 tbsp vegetable oil; 2 l meat broth; 4 tbsp sour cream; 2 tbsp chopped dill

This mixed sausage solyanka simmers in broth with pickles, tomato, olives and lemon.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 6 bowls

Jump to Recipe

This mixed sausage solyanka simmers in broth with pickles, tomato, olives and lemon. Cook onion and pickles briefly before they go into the pot; that softens their sharp edge. The sliced lemon belongs in each bowl, where it stays bright rather than turning bitter during a long simmer. Taste before salting since sausage and pickles already bring plenty. Slice both sausages, cooked brisket, onions and pickles; halve olives. Soften onions in oil, add pickles and tomato paste and cook 3 more minutes. Bring broth with bay and peppercorns to a simmer; add sausage, brisket and onion mixture, cook 12 minutes. Add olives and garlic for 2 minutes, remove bay and taste before adding salt.

Sausage Solyanka Soup with Pickles and Olives

How to tell when it is ready

All meats fully hot and broth balanced between salty and sour.

Tips

Taste before adding salt.
Cook onions and pickles together.
Use cooked brisket for this short simmer.
Add lemon directly to the serving bowl.

Troubleshooting

If too sharp, add a little broth.
If flat, add a few drops of pickle brine to a serving.

Substitutions

Use a comparable fully cooked smoked sausage.
Use plain meat broth without added salt if meats are salty.

Variations

Use more smoked sausage and less cooked sausage for a smokier soup.
Omit brisket and keep total cooked meat weight by adding sausage.

Serving suggestions

Top with sour cream.
Add chopped dill.
Serve with rye bread.
Offer extra olives at the table.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days; reheat fully and add fresh lemon after reheating.

Storage

Refrigerate up to 3 days; reheat fully and add fresh lemon after reheating.

Food safety

Use ready-cooked sausage and brisket as listed; bring soup to a full simmer.

Frequently asked questions

Can I start with raw brisket?

Cook it until tender first; this fast recipe assumes already cooked meat.

How should I store sausage solyanka with pickles and olives?

Refrigerate up to 3 days; reheat fully and add fresh lemon after reheating.

Top with sour cream. Refrigerate up to 3 days; reheat fully and add fresh lemon after reheating.

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.

Sausage Solyanka Soup with Pickles and Olives