Solyanka Soup with Buttered Rye Bread

A hearty Russian soup featuring smoked kielbasa sausage, ham, pickles, and olives in a rich tomato beef broth, served with warm rye toast.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Russian
• Difficulty: Easy

Dietary

• Nut-Free
• Low-Sugar

Tags

• boil
• comfort food
• tangy
• smoky
• spicy
• quick
• savory
• rich

Ingredients

• 1 pound kielbasa sausage (sliced into rounds)
• 0.5 pound deli ham (diced)
• 1 yellow onion (medium, diced)
• 0.5 cup dill pickles (chopped)
• 0.25 cup dill pickle juice
• 2 tablespoon tomato paste
• 6 cup beef broth
• 0.5 cup black olives (sliced)
• 1 lemon (sliced)
• 0.5 cup sour cream
• 2 tablespoon fresh parsley (chopped)
• 8 slice rye bread
• 2 tablespoon butter
• 1 tablespoon olive oil

Instructions

1. Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add 1 pound sliced kielbasa sausage and 1 diced yellow onion, sautéing for 4 minutes until onion softens and sausage browns.
2. Stir in 2 tablespoons tomato paste, 1/2 pound diced deli ham, and 1/2 cup chopped dill pickles, cooking for 2 minutes.
3. Pour in 6 cups beef broth, 1/4 cup dill pickle juice, and 1/2 cup sliced black olives. Bring to a boil, reduce heat, and simmer uncovered for 8 minutes.
4. Toast 8 slices of rye bread and spread with 2 tablespoons butter.
5. Ladle hot Solyanka soup into bowls. Top each serving with 1 lemon slice, 2 tablespoons sour cream, and fresh parsley, serving with buttered rye toast on the side.

Notes

Pickle brine provides the essential traditional sour and salty tang to this soup.

Nutrition (per serving)

• Calories: 590
• Protein: 28 g
• Carbohydrates: 42 g
• Fat: 35 g
• Fiber: 5 g
• Sodium: 1480 mg
• Saturated Fat: 13 g
• Sugar: 6 g
• Cholesterol: 85 mg