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Solyanka with ribs

Author
Cookinero 25 Apr 2025
4450
Solyanka with ribs

Solyanka with ribs is a classic recipe, ideal for a hearty lunch. Solyanka is a rich thick soup with the addition of various types of sausages and smoked meats. You can choose any sausage, but the main thing is not to exclude the main product from the recipe - smoked ribs. The soup turns out with a pronounced aroma, very satisfying and rich in taste.

How to cook Solyanka with ribs

Step 1

Solyanka with ribs

Prepare the broth. Put a pot with 4 liters of water to boil. Put the smoked pork ribs and bay leaf in the pot. Cook the broth for 30 minutes, after boiling, reduce the heat to medium.

Step 2

Solyanka with ribs

Make a frying. Heat oil in a frying pan and add onion and carrot. Sauté the vegetables until the onion is translucent. Add cucumber, 1 tbsp. tomato paste to the frying, stir and leave to stew for 10 minutes. If there is not enough moisture, add a couple more spoons of broth.

Step 3

Solyanka with ribs

Combine the broth with all the ingredients. Remove the ribs from the broth and separate the meat from the bones. Add the potatoes to the broth and cook for 15 minutes. Then add the sausage, fried vegetables and sliced rib meat to the broth with the potatoes. Cook the solyanka for another 10 minutes over low heat, and add the olives at the very end. Salt and pepper the finished solyanka.

Solyanka with ribs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute beef ribs for a different flavor. Keep in mind that beef ribs may require a longer cooking time to become tender, so adjust accordingly.
Absolutely! Replace the smoked ribs with hearty mushrooms like shiitake or portobello for umami flavor. Use vegetable broth and omit sausage or substitute with plant-based sausage.
Leftover solyanka stays fresh in an airtight container for 3-4 days. The flavors often improve the next day as they meld together.
Yes, it adapts well to slow cooking. Brown the ribs and vegetables first, then combine all ingredients except potatoes and olives. Cook on low for 6-8 hours, adding potatoes in the last 2 hours and olives at the end.
Use capers or green olives for a similar briny flavor, or try sauerkraut (rinse first) for a different tangy element.
Use low-sodium broth, rinse the olives and pickles, and add salt only at the end after tasting. The smoked meat and sausage already contribute saltiness.
Yes, but potatoes may become grainy when reheated. Freeze without potatoes if possible, then add freshly cooked potatoes when reheating. Store in airtight containers for up to 3 months.
Traditionally served with rustic bread or garlic toast. A simple green salad or pickled vegetables make nice accompaniments to balance the rich flavors.
Add paprika, crushed red pepper flakes to the sauté, or stir in a tablespoon of adjika or harissa paste with the tomato paste for extra heat.
Yes, sweet potatoes work well but will alter the flavor profile. They cook faster than regular potatoes, so add them later (about 5-7 minutes before serving).

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