Solyanka (hodgepodge)

This soup is perfect after family gatherings, when you have leftover ham, smoked chicken, or sausage, or pickles or marinated cucumbers in the fridge—you can create a complete meal that will delight the whole family. The recipe below details all the preparation steps, so you can create a rich, flavorful solyanka that will become one of your family's favorite dishes.

Step-by-step recipe

Step 1:

Let's start preparing the cucumber solyanka by slicing the smoked bacon. Cut it into thin strips and place it in a heavy-bottomed saucepan. Add 2-3 tablespoons of oil or fat (duck, pork, or vegetable) and fry over medium heat until golden brown. The fat should render slightly, and the meat should become flavorful and slightly crispy.

Step 2:

Onions are also a must-have in classic solyanka with sausage and potatoes. Peel the onion and cut it into strips or quarter rings. Add the onion to the browned brisket and continue frying over medium heat until golden brown. This will give the solyanka a sweet aroma and a beautiful color.

Step 3:

Next, add tomato paste to the cucumber solyanka, specifically to the meat and onions. Stir and cook for about one minute until it turns a rich orange color. This will make the soup brighter and more flavorful. Pour in a little chicken broth.

Step 4:

Slice or thinly slice the pickled cucumbers, removing the skin and seeds if necessary, and add them to the pan. Simmer the mixture for 5 minutes over medium heat until the cucumbers soften and release their flavor.

Step 5:

Cut the ham, smoked chicken, and sausages into small pieces. Place the sliced ​​meats in the pan with the vegetables. You can use any type of boiled, fried, or smoked meat or sausage to make the solyanka rich and filling.

Step 6:

Add the remaining broth and bring to a boil. Simmer the mixture for 5 minutes over medium heat to allow the meat and vegetables to infuse with the broth and spices.

Step 7:

Dice fresh or thawed tomatoes. Halve the olives and add capers if desired. Combine all ingredients in a saucepan to give the soup a tangy, salty flavor.

Step 8:

Bring the solyanka to a gentle simmer. As it boils, a foam will form on the surface; skim it off. Add the bay leaf, salt, and ground black pepper to taste. Stir well to distribute the spices evenly throughout the soup.

Step 9:

Finely chop 1-2 lemon wedges and add to the soup, and set aside a few wedges for serving. If desired, add a little pickle or olive brine for a richer, more vibrant flavor.

Step 10:

The solyanka will take another 7-10 minutes to cook. This will allow all the ingredients to fully develop their flavor and aroma.

Step 11:

The recipe for delicious potato solyanka is ready – ladle the soup into bowls. Top with lemon slices, sour cream, and garnish with herbs and whole olives.

Cooking tips

Add at least four types of meat, including at least one smoked product. This will give the solyanka a richer, meatier flavor and a distinctive aroma.

Fry the onion until golden brown—this will add sweetness and flavor, giving the solyanka a softer texture. Stir occasionally to prevent burning.

Peel and seed the cucumbers, especially if they're large. This will create a smooth texture to the soup without adding any extra bitterness.

Add a little brine from cucumbers or olives. The brine adds an extra tart and salty flavor and enhances the piquancy of the dish.

Let the solyanka steep before serving. Simmer the soup over low heat or cover it for 10-15 minutes to allow the flavors of all the ingredients to meld.