Meat solyanka with olives
8 servings
60 minutes
Solyanka is a rich and flavorful dish from Russian cuisine that has gained popularity in Europe over time. Its distinctive feature is the multilayered taste achieved through a combination of smoked meats, pickles, olives, and a spicy tomato base. The aroma fills the kitchen with comfort and awakens the appetite. Thick, hearty, and slightly sour — it’s perfect for a refreshing dinner or feast. Kalamata olives add sophistication while lemon and herbs refresh the overall flavor profile. It’s best served with sour cream to soften the acidity and round out the taste. Solyanka is not just a soup but a gastronomic ritual.
1
We take a large pot (or kettle), pour in water, and put it on the fire.
2
We open a jar of olives. Definitely with pits! That's where all the flavor is! I prefer Kalamata olives, but it's a matter of taste; regular 'ITLV super' works too. Drain the liquid, and put the olives in the pot. The longer they stay there, the tastier the soup.
- Kalamata olives: 100 g
3
Immediately add 1 onion and peppercorns. Not too many — 5-10 pieces. No raw products, no need to worry about foam.
- Onion: 2 heads
- Black peppercorns: to taste
4
Sausages. This has become a problem in recent years. 'Liquid' and unpleasant by-products of meat production. The most expensive are not necessarily the tastiest. Let's focus on the 'Campomos-cocktail' pack (forgive me other producers). We cut, fry in melted butter, and transfer to a pot.
- Sausages (wieners): 200 g
- Clarified butter (ghee): 1 tablespoon
5
We do the same with boiled-smoked pork neck and brisket. One piece of brisket should be set aside on a plate.
- Cooked-smoked pork neck: 200 g
- Cooked-smoked pork belly bacon: 200 g
6
In the remaining fat in the pan, we fry the pre-cut salted cucumbers and onions. When the onion turns golden, we add a tablespoon of tomato paste. We mix it intensively for 2-3 minutes and transfer everything to the pot.
- Pickled cucumbers: 4 pieces
- Onion: 2 heads
- Tomato paste: 1 tablespoon
7
Wipe the pan and start frying diced carrots (3x3 mm) over medium heat.
- Carrot: 1 piece
8
At this moment, you can pour a shot from the fogged glass, take a sip, and enjoy it with a piece of pre-prepared fried brisket.
9
While the carrot is frying and my hand is no longer shaking from excitement, we remove the fat from our soup. It always turns out to be too much. After that, we carefully transfer the carrot to the pot, add bay leaf and salt. I like to add bay leaf at the end of cooking the solyanka. With prolonged boiling, essential oils become very toxic.
- Black peppercorns: to taste
10
Let the pot simmer on low heat for another 30 minutes.
11
Meanwhile, we can set the table. The number of glasses corresponds to the hungry people. We will take out the decanter at the last moment to avoid heating.
12
Meanwhile, we slice the lemon (or maybe two!) into thin wedges, finely chop the green onion, and prepare a large bunch of cilantro. Sour cream. I love 'Valio' sour cream, 35-40%.
- Lemon: 2 pieces
- Sour cream 35%: 200 g
13
Pour the soup into bowls, add onion, 3-4 thin slices of lemon, sour cream, and as much cilantro as you desire.
- Lemon: 2 pieces
- Sour cream 35%: 200 g
14
Pouring a shot.
