Soljanka with sausage, cucumbers, olives, lemon, chamois and dill
Russian Recipe

Soljanka

For Soljanka, onions, tomato paste, cucumbers and meat or sausage are roasted and filled with broth. Cucumber water, lemon, olives and savoury give the soup its typical savoury character.

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Total time 55 min
Calories 430 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Soljanka hearty-leaved with cucumbers

Soljanka lives from contrast. Smoked meat or sausage brings spice, tomato paste gives depth, cucumbers and lemon provide acidity. The soup should not be salty overcharged, because cucumbers, sausage and olives already bring a lot of spice.

Lunch One-Pot Recipes Dinner Meat

Recipe

Soljanka

Soljanka is a strong, sour soup with broth, meat or sausage, cucumbers, tomato paste, onions, olives, lemon and savoury. The acidity makes it fresh instead of heavy.

Ingredients

6 servings

Method

  1. 1

    Cut ingredients

    Cut sausage or meat into strips. Prepare cucumbers, onions and lemon.

  2. 2

    Roast approach

    Sweat onions in oil or butter. Add tomato paste and fry briefly.

  3. 3

    Add meat and cucumbers

    Add sausage or meat and cucumbers and fry for a few minutes.

  4. 4

    Simmer soup

    Fill with broth, add bay leaf and some cucumber water. Simmer gently for 25 to 30 minutes.

  5. 5

    Finalisation

    Season with olives, lemon, pepper and salt if needed. Serve with savor and dill.

Kitchen know-how

Tips for Soljanka

Gently dose salt

Sausage, cucumbers and olives bring a lot of salt. Only taste at the end.

Fresh lemon

Add lemon slices or juice only when serving, so that the acidity remains clear.

Let it pull short

Soljanka becomes more aromatic when it rests after cooking for a few minutes.

Variations

How to adapt this recipe

Cooked beef instead of sausage makes the soup clearer and less salty.

Some peppers, peppers or hot sausages give Soljanka more warmth.

Nutrition per serving

430kcal
20.0 gCarbohydrates
24.0 gProtein
28.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Soljanka

Gherkins, cucumber water and lemon give the typical acidity. It balances the strong sausage and broth.

Yes, it often tastes rounder after a while of rest. Add lemon, simmer and dill fresh while serving.

A mixture of mild and smoked sausage, Kassel or cooked meat brings depth.

Add salt only at the end because sausage, cucumbers, olives and broth already contain a lot of spice.

Keep cooking

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