Moscow solyanka

This meat solyanka recipe uses several types of meat and vegetables. It's important to prepare all the ingredients in advance to ensure a quick and consistent cooking process.

Step-by-step recipe

This solyanka recipe requires minimal equipment: a saucepan for cooking the soup, a frying pan for frying, cutting boards for vegetables and meat, a kitchen knife, a grater, a tablespoon and teaspoon, and a colander or slotted spoon for easy handling of the broth.

Step 1:

Cut meat products—smoked meat and sausage—into strips, and sausages into half rings. Try to make the pieces the same size.

Step 2:

Cut the pickles and sauerkraut into small pieces to ensure even cooking. If the cucumbers are too tough, you can peel them first or grate them.

Step 3:

Grate one carrot coarsely and slice the other into rings for texture variety. This will add richness to the solyanka, both visually and flavorfully.

Step 4:

Thinly slice the mushrooms and mix them with crushed garlic. The garlic will bring out the mushrooms' aroma and enhance their flavor.

Step 5:

Peel the potatoes and cut them into equal-sized cubes. This will ensure that all pieces cook evenly.

Step 6:

Fry the onion and grated carrots until soft and lightly golden. This frying adds flavor and gives the soup a beautiful color.

Step 7:

Add the pickles and sauerkraut to the pan and simmer for about 30 minutes, stirring occasionally. This will allow the tartness to soften and the overall flavor to become more harmonious.

Step 8:

Add the champignons and garlic to the sautéed mixture and simmer until tender. The mushrooms will absorb the cabbage juices, enriching the overall flavor of the dish.

Step 9:

Add the meat and potatoes to the boiling chicken broth and season with salt, pepper, and spices. Reduce the heat to prevent the broth from boiling too much.

Step 10:

Bring the potatoes to a boil, then add the sautéed cucumbers and sauerkraut. Stir until all ingredients are evenly distributed throughout the soup.

Step 11:

Stir the solyanka and cook until fully cooked. Be sure to taste it and add more seasoning if needed. After turning off the heat, let the dish sit for 10–15 minutes, covered.

Cooking tips

Use several types of smoked meats to enhance the flavor.

It is better to add cucumbers together with brine for a natural sourness.

Potatoes should not be overcooked so that they retain their shape.

Sauerkraut can be pre-squeezed to regulate the acidity.

After cooking, let the solyanka sit for a bit – the flavor will become richer.

Add lemon and olives directly to the plate when serving.