Solyanka Skillet
A one-pan Russian pickle soup turned weeknight dinner — salty, tangy, warming. Sausage, beef, pickles, and olives simmer in broth for pure comfort.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 8 oz beef kielbasa or sausage, sliced into rounds
- ½ lb ground beef
- ¾ cup diced pickles (with brine)
- ½ cup pitted kalamata or green olives, halved
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 medium yellow onion, diced
Instructions
- 1
Heat oil in a large skillet or pot over medium-high. Brown ground beef, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 2
Add sausage slices and cook 2 minutes until edges brown slightly.
- 3
Stir in diced onion and cook until softened, ~2 minutes. Add tomato paste and stir until fragrant, ~30 seconds.
- 4
Pour in broth. Add pickles with their brine and olives. Bring to a gentle simmer.
- 5
Simmer 6 minutes until flavors meld. Taste and adjust salt and pepper as needed.
- 6
Ladle into bowls. Serve hot with rye bread or a dollop of sour cream if desired.
Tools you’ll need
- large skillet or soup pot (12-inch or larger)
- wooden spoon
- ladle
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