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Georgian Solyanka

Author
Cookinero 28 Apr 2025
1930
Georgian Solyanka

Georgian meat solyanka differs from the classic recipe that is usually prepared in Russia. In Georgia, this is a fragrant and spicy hot dish based on beef, pickles, vegetables and spices. If desired, this solyanka can be made thick or thin. Its consistency is regulated by the amount of broth. Traditionally, Georgian solyanka is eaten scooped up with lavash.

How to cook Georgian Solyanka

Step 1

Georgian Solyanka

Peel the potatoes and cut into cubes.

Step 2

Georgian Solyanka

Peel the carrots and grate them on a coarse grater.

Step 3

Georgian Solyanka

Peel the garlic and onion. Finely chop the garlic, cut the onion into 4 parts and cut into strips.

Step 4

Georgian Solyanka

Cut the gherkins into circles.

Step 5

Georgian Solyanka

Cut the beef into oblong pieces.

Step 6

Georgian Solyanka

Place the beef in a saucepan, add water and let the broth simmer until the meat is done (about 30 minutes).

Step 7

Georgian Solyanka

Fry the onion in a preheated frying pan.

Step 8

Georgian Solyanka

Add tomato paste, chopped gherkins, grated carrots, boiled beef and seasonings to the fried onions. Stir and add broth so that it covers all the ingredients.

Step 9

Georgian Solyanka

Simmer on low heat for 20-30 minutes. Then add chopped garlic and potatoes and continue to simmer for another 15 minutes.

Step 10

Georgian Solyanka

Dilute the solyanka with broth to the desired consistency and simmer for 10-15 minutes.

Georgian Solyanka - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace the beef with chicken, pork, or even lamb for different flavors. Just adjust the cooking time to match the meat's tenderness.
To make a vegetarian version, omit the beef and use vegetable broth. Add mushrooms or tofu for a protein boost, and increase the gherkins and vegetables for texture.
Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors often deepen over time, making it even tastier the next day.
Yes! Freeze it in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if needed.
Skip the potatoes or replace them with radishes or cauliflower for a lower-carb option. Focus on the meat, gherkins, and other low-carb veggies.
Serve with crusty bread, sour cream, or a simple cucumber salad for a refreshing contrast. A dollop of fresh herbs like dill or parsley adds brightness.
For a deeper broth, brown the beef pieces before simmering, and add a bay leaf or a few peppercorns while cooking. Strain the broth before using it in the stew.
Yes, pickles can work as a substitute, but choose ones with a similar tangy and slightly sweet flavor to match the gherkins' profile.
Add a pinch of red pepper flakes, cayenne, or finely chopped chili peppers when sautéing the onions for a spicy kick.

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