Russian Solyanka with Mixed Meat
A hearty Russian sour soup loaded with beef, pork, pickles, and olives in a tangy broth. Perfect for cold nights—rich, warming, and deeply savory.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- ½ lb beef chuck or brisket, cut into 1-inch pieces
- ½ lb pork shoulder, cut into 1-inch pieces
- 6 cups beef or chicken broth
- 1 cup sauerkraut with brine
- 1 can (14 oz) diced tomatoes (canned or fresh)
- 2 large dill pickle, chopped
- ½ cup pitted green olives, halved
- 1 medium onion, diced
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a large pot over medium-high until shimmering, about 90 seconds.
- 2
Brown beef and pork in batches, 4–5 minutes per batch. Don't stir; let edges sear.
- 3
Remove meat to a plate. Set aside.
- 4
Add diced onion to the pot. Sauté until softened, about 4 minutes.
- 5
Pour in broth, tomatoes with juice, sauerkraut with brine, and reserved meat.
- 6
Bring to a boil, then reduce heat to low. Simmer uncovered 25 minutes.
- 7
Stir in chopped pickles and olives. Simmer 3 more minutes.
- 8
Taste and adjust with salt and pepper. Serve hot in bowls.
Tools you’ll need
- large pot (5-quart or larger)
- wooden spoon
- tongs
- cutting board
- knife
- measuring cups and spoons
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