The Russian Soup That Shouldn’t Work… But Totally Does (Solyanka)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: regular sausage

Chicken sausage has lower fat content.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in sodium and cost.

Place a large soup pot on the stove over medium-high heat.

Add 1 pound of roughly chopped bacon and cook until fat renders out.

Add 8 oz of cubed ham steak and 1 pound of sliced Polish kielbasa, cooking until crisp.

Move the meats to a plate, leaving the fat drippings in the pot.

Add 1 diced onion, 1.5 cups diced carrots, and 1 cup diced celery to the pot.

Sprinkle in 1/4 teaspoon of salt and cook until the vegetables reduce in size.

Add 2 tablespoons of tomato paste and cook until the veggies sweat down more.

Add 2.5 lbs of chopped red potatoes and return the meats to the pot.

Add 1.5 cups of diced pickles and 1 cup of sliced green olives.

Pour in enough beef broth to cover the ingredients and add 1 cup of pickle brine.

Stir in 1.5 teaspoons of garlic powder, 1.5 teaspoons of onion powder, and 1 tablespoon of paprika.

Add 2 oz of fresh chopped dill and 2 bay leaves.

Bring the soup to a boil over high heat, then reduce to medium-low and cover.

Let the soup simmer for 50 minutes.

Add 8 oz of shredded cabbage and simmer for an additional 8 to 10 minutes.

Taste for seasoning and serve topped with sour cream and extra dill.

Cooking Techniques

Equipment Needed

Spice Level: