Recipes · Soups & stews
Solyanka (Sausage and Pickle Soup)
AI-written · not yet kitchen-tested
Solyanka is tangy, sour and hearty: sausage, bell pepper, pickles and tomato paste, seasoned with pickle brine and lemon. A dollop of sour cream rounds it off.
Solyanka (Sausage and Pickle Soup)
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 400 g (14 oz) sausage e.g., a mix of bologna-style sausage, kielbasa and cooked ham
- 2 onions
- 2 bell peppers red and yellow
- 2 tbsp vegetable oil
- 3 tbsp tomato paste
- 1 tsp sweet paprika
- 800 ml (3 1/2 cup) beef broth
- 4 pickles sliced
- 100 ml (3.4 fl oz) pickle brine from the jar
- 1 bay leaf
- 50 g (1.8 oz) olives optional
- 1 lemon sliced
- 150 g (5.3 oz) sour cream
- dill for sprinkling
- salt, pepper to taste
Method
- Cut the sausage into thin strips, dice the onions, and seed the bell peppers and cut them into strips.
- Heat the oil in a pot and brown the sausage and onions for 6 minutes. Add the tomato paste and paprika and roast them for 2 minutes.
- Add the bell peppers, broth, pickle slices, pickle brine and bay leaf, bring to a boil and simmer gently for 25 minutes.
- Stir in the olives, remove the bay leaf and season with salt, pepper and the juice of half a lemon.
- Serve with lemon slices, a dollop of sour cream and dill.
Tip: The pickle brine provides the typical sourness. If it is missing, add more pickle brine or lemon juice a little at a time.
Tip: The more kinds of sausage you use, the more layered the flavor. Smoked sausage adds depth.