Solyanka (Cured Meat and Pickle Soup)

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Soup Lunch Dinner Eastern Europe Hard High Protein

45 min 450 kcal 22g protein

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Did you know?

Solyanka was historically a practical way to use leftover meats, which is why recipes often vary from household to household.

Ingredients

Servings:

Smoked Sausage 120 g sliced
Cooked Ham 120 g sliced
Onion 100 g finely diced
Tomato Paste 30 g
Beef Stock 1000 ml ↻ Celery → Celery-Free Beef Stock
Pickled Cucumbers 150 g sliced ! Sulphites ! Mustard
Lemon 60 g cut into wedges optional
Olives 50 g optional
Sour Cream 60 g optional ↻ Milk → Oat Cream

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Method

Heat oil in a large pot and cook onion until soft.

Add tomato paste and stir for 1 minute.

Add sliced cured meats and cook briefly to release their flavour.

Pour in stock and bring to a simmer.

Add chopped pickles and cook for 15 minutes.

Season with black pepper and a little pickle brine if needed.

Serve hot with lemon, olives, and sour cream if desired.

Nutrition per serving

450 kcal

22 g protein

47 g carbs

19 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.

Solyanka (Cured Meat and Pickle Soup)

Ingredients

Method

Nutrition per serving

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