Sausage hodgepodge
WHAT YOU WILL NEED
From ingredients
13 products
Vegetables
Sauce
Garnishes
SIMPLE PROCESS
Step by step recipe
The secret to a great soljanka is a rich beef broth and proper browning of the meats and vegetables. Simmer the beef low and slow for a full-flavored base. Sauté the sausages until golden, and cook the onions, carrots, and tomato paste to release their sweetness. All ingredients meld together, with olives and lemon adding the signature tang.
Make the beef broth
Cover beef on the bone (300 g / 10.5 oz) with cold water (3 L / 12.5 cups), bring to a boil, skim off foam, reduce heat, and simmer for 1.5 hours until the meat is tender. Season with salt to taste.
Fry the sausages
Slice Doctor's sausage (150 g / 5.3 oz), hunter sausages (150 g / 5.3 oz), ham (150 g / 5.3 oz), and salami (150 g / 5.3 oz) into cubes or rounds. Dry-fry in a skillet until golden (5–7 minutes).
Sauté vegetables with tomato
In a separate pan, sauté finely chopped onion (30 g / 1 oz) and grated carrot (30 g / 1 oz) until soft. Add tomato paste (50 g / 3 tbsp), stir, and cook for 2–3 minutes.
Combine everything in the broth
Remove the meat from the broth, shred or chop it, and return to the pot. Add the fried sausages and the sautéed vegetables with tomato paste. Bring to a boil, reduce heat, and simmer for 10–15 minutes.
Add olives and lemon
Slice olives (20 g / about 1.5 tbsp) and add to the soup. Just before serving, add lemon slices (20 g / 1 slice) and spices (2 g / ½ tsp). Let rest for 10 minutes before serving.
CHEF'S TIP
Simmer the beef low and slow
For a full-bodied broth, cook the beef on the bone for at least 1.5 hours over low heat. Skim off any foam to keep the broth clear.
Brown the sausages well
Slice all sausages and ham, then fry in a dry pan until golden — this builds deep flavor and adds a nice texture to the soup.
Don't skimp on tomato paste
Tomato paste gives soljanka its signature color and tang. Sauté it with the vegetables to unlock its full flavor.
Let it rest before serving
After cooking, let the soup sit covered for 15–20 minutes — the flavors will blend beautifully.
SUBSTITUTIONS
Add your taste
- Replace beef with chicken For a lighter version, use chicken drumsticks or breast — cooking time reduces to 40–50 minutes.
- Instead of Doctor's sausage, use cooked chicken If you prefer no sausage, substitute with poached chicken breast for a milder flavor.
- Add pickled cucumbers for authenticity Classic soljanka includes pickled cucumbers — dice 2–3 and sauté with the vegetables for that traditional tang.
- Swap olives for capers If you don't have olives, capers provide a similar salty, briny note.
HOW TO STORE
How to Store Meat Soljanka
Cool the soup to room temperature, then transfer to a covered pot. Refrigerate for up to 3 days. When reheating, add a splash of water or broth if it has thickened. Freeze portions for up to 2 months — thaw in the fridge and reheat on the stove.
GOOD TO KNOW