Classic solyanka with potatoes

Our classic solyanka with potatoes and sausage recipe is made with simple, readily available ingredients. To ensure a thick, flavorful, and rich solyanka, it's important to prepare the necessary ingredients in the right quantities. We'll be making our solyanka in a 3.5-liter saucepan.

Follow these step-by-step instructions to make a hearty classic solyanka with potatoes and sausage in broth, the perfect first course for the whole family. Try this recipe, and you'll see how quick and easy it is to make!

Step-by-step recipe

Our detailed recipe will help you prepare a flavorful and rich meat solyanka with sausage. We'll start with making the meat broth and finish with serving it correctly. Follow the instructions for perfect results.

Step-by-step recipe

Step 1:

Prepare the broth—this is the base for the meat and potato solyanka we'll be cooking. Rinse the beef thoroughly. Place the whole beef and onion in a saucepan and add 3.5 liters of water.

NOTE: Cook over medium heat for about 1 hour, skimming off any foam periodically.

Step 2:

Remove the cooked meat from the broth and cut it into strips. Discard the onion, and strain the broth.

Step 3:

Return the broth to the pan and bring it back to a boil. The pickles, cooked sausage, and smoked sausage should also be cut into strips (approximately the same size as the meat).

Step 4:

Now let's move on to the potatoes – peel and cut into medium cubes. Add them to the boiling solyanka. Cook until the potatoes are tender, about 10-15 minutes.

NOTE: Our recipe requires 10-15 minutes of cooking time, but the cooking time of the potatoes will depend on the size of the pieces.

Step 5:

Let's prepare the sauté. Peel the carrots and grate them coarsely. Heat the vegetable oil in a frying pan. Add the carrots, cucumbers, and both types of sausage.

NOTE: Fry over medium heat for about 5 minutes to allow the meat to release its smoky flavor.

Step 6:

Add tomato paste to the fried ingredients. Then stir everything together and simmer for another 2 minutes.

Step 7:

Add the finished frying mixture to the pan with the solyanka and stir.

Step 8:

Add salt and bay leaf to the broth. You can also add pepper to taste. Bring to a boil again and simmer for another 10 minutes.

Step 9:

After turning off the heat, you can add lemon slices and olives to the potato solyanka.

NOTE: After cooking and adding olives and lemon, cover the pan with a lid and let the solyanka steep for 10–15 minutes.

Step 10:

As you can see, the recipe is simple. Our solyanka is ready, bon appétit! Ladle the meat and potato solyanka into bowls.

NOTE: If desired, you can add a slice of lemon and sour cream to each serving.

Cooking tips

Our classic potato solyanka is very filling thanks to the variety of meats.

To get a rich flavor, it is better to cook the broth using meat with bones.

You can add a little brine from pickled cucumbers to the solyanka or sautéed vegetables at the end of cooking – this will add a touch of sourness, but be careful not to oversalt the soup.

To ensure the solyanka is thick, it's important to chop all the cucumbers and meats in the correct proportions. However, you can experiment with the recipe, for example, by varying the quantities of ingredients.

After the pot of solyanka with meat broth has been steeping for a while, it will be even tastier.