Solyanka (Russian Hangover Soup)

This Russian Solyanka Soup (суп солянка) is a rich, robust soup that's meaty and tangy. Perfect comfort food for those cold nights, and is often regarded as a Hangover Soup. The flavors shouldn't work, but trust me they do! Smoked Sausages, Meat, Pickles, Olives and Lemon in a tomato-ey broth, perfectly balanced (salty, tangy, smoky, umami). You'll want more and more!

You'll fall in love this recipe because it's easy to make, with so many ways to change it up by using different meats, you can't screw it up. So hearty and filling, it tastes even better the next day. Plus there's a Solyanka Video to watch to help guide you.

Ingredients

Solyanka Beef Soup Broth Ingredients

• Chuck Beef Short Ribs - (meaty Beef Ribs)
• Aromatics - Onion, Carrot, Garlic, Bay Leafs
• Water
• Oil for Frying

Solyanka Soup Ingredients

• Aromatics - Onions, Carrot, Bay Leafs, Dill 
• Dill Pickles - 8 Baby Dill or 4 Medium Pickles (about 200 grams, slightly less than ½ pound)
• Pickle Brine - or Pickle Juice
• Tomato Paste
• Smoked Bacon - or Smoked Speck
• Smoked Sausage - Kielbasa, Domowa, Mennonite Sausage, Smoked Chicken Breast
• Salami Sausage - Summer Sausage, Hungarian Salami, Cervelat
• Sausage Sticks - Thin Sausage Sticks, Cabanossi, Kabana Sausages, Hunters Sausage, Beer Sticks
• Black Olives - or can also use Green Olives
• Lemon
• Smetana (Sour Cream)

Equipment

• 8 Quart Stock Pot
• Frying Pan or Skillet
• Cutting Board and Knife
• Colander or Strainer
• Grater

How to Make Solyanka

Beef Broth for Solyanka

1. Sear - heat Oil in Stock Pot over medium heat. Sear Beef Ribs for a few minutes per side until a crust forms. In the last 2 minutes of searing, add Onion, Garlic and Carrot to sauté for extra flavor.
2. Simmer - fill pot with 5 liters of water. Add Bay Leafs and bring to a gentle boil. Reduce heat to low and simmer (partially covered) for 1 hour. 
3. Strain - place colander into a large bowl. Carefully pour the broth into the colander, straining the broth from the meat and vegetables.
4. Separate Meat - remove Meat from the Rib Bones and cut into bit sizes pieces. Discard the bones and cooked vegetables.
5. Set Broth Aside - allow to slightly cool and keep refrigerated for up to 5 days before using. Pro Tip: Make broth the night before to easily add to your soup when ready.

Making Solyanka Soup

1. Prepare Vegetables - while broth is simmering, dice onions and grate carrot. Slice pickles into small strips (cut lengthways into thirds then chop into small bite size pieces).
2. Chop Sausage - cut Sausages and Bacon into bite size strips or cubes. 
3. Fry Sausage - in a frying pan, fry Bacon and Sausage Meats until a bit crispy. Set aside.
4. Caramelize - in the Stock Pot, fry Onions until it translucent. Add grated Carrots and cook until it starts to caramelize. Mix in pickles and cook for 3-4 minutes.
5. Add Tomato Paste - mix in Tomato Paste and cook for about 5 minutes. Pour in Pickle Juice.
6. Add Meats - stir in fried Sausage Meats and chopped Beef from Rib Bones.
7. Pour Broth - add Beef Broth into Stock Pot (should be 4 liters of broth - add extra water broth has boiled out. Bring to a boil, reduce to simmer for 15 minutes.
8. Add Tang - mix through Olives and sparingly and squeeze juice of Half a Lemon into the soup. Season with salt if needed as sausages are already quite salty. 
9. Slice Lemon - with the remaining lemon half, thinly slice lemon into half moon pieces.
10. Serve and Garnish - ladle into bowls. Serve Solyanka hot with a slice of Lemon, a dollop of Smetana (Sour Cream) and fresh chopped Dill. Serve alongside dark Russian Rye Bread (Borodinsky Bread).

Solyanka Soup Variations

• Fish Solyanka - substitute the sausages with Fish (Salmon, Trout and Cod). You'll need about 2 pounds (1kg), and adding some Smoked Fish keeps flavor authentic. Use Fish stock instead of Beef Stock.
• Mushroom Solyanka - make Vegetarian Solyanka by using Vegetable Broth and substituting meats with Mushrooms. Use a variety of mushrooms like Button, Portobello, Cremini, Wild Mushrooms (3 pounds or 1.5 kg). Saute them and they reduce considerably. Bonus points for adding some Smoked Mushrooms to keep flavor consistent. Add potato to make it heartier.
• Spicy Solyanka - add Chili Flakes or sliced Chili Peppers when frying the Onions. Consider adding Pepperoni Sausage, Spicy Salami or Chorizo.
• Cabbage Solyanka - add a cup of shredded Cabbage when frying the Onions and Carrots. Alternatively, you can add ½ cup of Sauerkraut or Pickled Cabbage, just be careful not to make it too tangy. Only add ¼ cup of Pickle Brine, adjust to taste.
• German Soljanka - add diced Green and Red Pepper for sweetness. Using German smoked meats like Jagdwurst, Speck, Fleischwurst, Knackwurst, Kessler. Instead of Vinegar Pickles, use lacto-fermented Pickles (Salzgurken). Add a bit of Sauerkraut.

Recipe Tips and FAQs

• Balance Flavors - you don't want it too tangy. Adjust Lemon, Salt and Pickle Brine as you go. Only adjust salt at the end as the meats are usually quite salty already.
• Make in Advance - Solyanka flavors taste better if you make it a few hours before serving. Even better if you make it the night before and reheat before serving.
• Skim Fat - remove any fat from the Beef Broth. I usually put a paper towel, lightly, on top of the broth. This absorbs the fat, ready to discard. You can also place broth in the fridge, and the fat solidifies, making it easy to remove. When frying the sausage meats, don't add the fat from frying into the soup.
• Capers - for extra tang, add some Capers to the soup

Why Is My Solyanka Too Salty?

This can happen if using a high sodium Broth, using salty meats, or maybe salting it during the cooking process. Always wait to the end to season. To reduce saltiness, add water, unsalted broth, or even add potatoes to absorb some of the saltiness.

Don't Skip the Lemon

Lemon is an important part of the flavor of Solyanka, but I only add Lemon Slices into each bowl when serving. If mixing Lemon Slices through the soup, It will fall apart and not look nice when serving. Also I find the Lemon Rind can add bitterness when enjoying leftovers the next day. Best to add as you serve.

Can I Use Any Meats or Sausages for Solyanka?

Yes. Swap with any meats you already have at home. It's ok to use extra meat, the recipe guidance is the minimum suggestion. A few extra grams or ounces will only make it meatier! For best flavor, 50% of Sausages used should be smoked. I love added Smoked Chicken, and alway buy Sausages from an Eastern European deli for authenticity. Mix and Match meats, it's ok to use Beef, Pork and Chicken together. For visual variety on your soup spoon, slice some meat into strips, cube others, and slice thin sausage sticks.

Is Solyanka a Hangover Soup?

Yes, it's considered a Hangover Soup in Russia and Eastern Europe because it's bold and tangy, which can revive your senses after a night of drinking. The Pickles and salty brine help replenish electrolytes, it's hearty and nourishing and comforts the stomach after a big night. But also popular as a soup, enjoyed in restaurants, Stolovayas and kitchens everywhere.

Storage and Reheating

• Fridge - place in an airtight container and keep refrigerated. Enjoy within 4 days.
• Freezer - place in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
• Reheating - place in a saucepan over medium heat, stirring occasionally. Add extra water if too thick.

Russian Recipes You'll Love

• Grenki - Rye Bread Crouton Snack
• Kholodetz - Meat Jelly
• Boiled Crawfish - Raki
• Russian Mustard
• Seabuckthorn Tea
• Fast Pickles - Malosolnie
• Herring Under Fur Coat - Shuba Salad
• Shchi Cabbage Soup

Solyanka is one of my favorite soups. Comforting, hearty and filling, jam packed with meats and smoky sausages in a delicious tomato broth. The craziest soup you'll try, a Sausage Soup you've got to taste to believe how good it is! Bon Appetit! Приятного аппетита!

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