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Solyanka (mixed soup)

Author
Cookinero 22 Nov 2025
1170
Solyanka (mixed soup)

You can forget about this rich sour-salty soup for a long time, but if you think about solyanka at least once or see it on the menu, you will not be able to forget about it, you will have to cook it. There are three types of solyanka: meat, fish and mushroom. Solyanka with sausage is a simple and quick version of this famous dish.

How to cook Solyanka (mixed soup)

Step 1

Solyanka (hodgepodge)

Fry the onion in hot oil, avoiding color change (about 2 minutes). Add tomato puree, stir and heat for 1 minute.

Step 2

Solyanka (hodgepodge)

Boil water in a saucepan, add crushed bouillon cubes, meat products, cucumbers, olives and onions with tomato paste. Salt the soup and cook for 5 minutes on high heat.

Step 3

Solyanka (hodgepodge)

Remove from heat and let sit for 10 minutes.

Step 4

Solyanka (hodgepodge)

When serving, add a slice of lemon, chopped herbs and sour cream to each portion of solyanka.

Solyanka (mixed soup) - FAQ About Ingredients, Baking Time and Storage

Yes! Use 1 cup finely chopped ripe tomatoes (peeled if preferred) for every 2 tbsp tomato puree. Cook them down with the onions for 3-4 minutes to concentrate flavor.
Replace meat products with smoked tofu or mushrooms, use vegetable bouillon, and add 1 tbsp capers for depth. Increase olives and pickles for that classic tangy flavor.
Store in an airtight container for 3-4 days refrigerated. The flavors improve overnight! Freeze meat-free versions for up to 3 months (dairy garnishes should be added fresh).
Solyanka is naturally low-carb! Just ensure bouillon cubes are sugar-free and skip the optional potato sometimes added. Load up on those hearty meats and fats.
Gently warm on the stovetop over medium-low heat to preserve texture. If frozen, thaw in fridge first. Always add fresh lemon and sour cream after reheating.
Absolutely! Substitute with 1 tbsp brine-packed capers for a similar salty-tangy note, or simply leave them out without adjusting other ingredients.
Any smoked or cured meats – try kielbasa, ham, or leftover roasted pork. Aim for 1.5 cups total meat variety for optimal flavor complexity.
Halve all ingredients but keep the tomato-onion base the same (step 1). Use 1 bouillon cube and adjust salt after resting, as smaller batches concentrate flavors.

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