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Solyanka Recipe

Today I am introducing you to my mother-in-law’s Solyanka recipe. This soup is native to Russian households and kitchens. It has a gentle tangy or sour taste because of the pickles. It is also carefully balanced with other ingredients.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Russian/European
Servings: 8
Author: Lola Elise


  • 4 small pickled green tomatoes or 10 small kosher dills
  • 2 cups pearl barley
  • 2 jumbo hotdogs
  • 4 slices of turkey bacon
  • 4 oz beef chuck can be substituted with ground beef
  • 1 small onion
  • 2 medium potatoes
  • 4 Tbsp olive oil
  • 1 bay leaf
  • 1 Tbsp salt or as needed
  • 1/4 tsp black pepper
  • 2 Tbsp dill for garnish
  • 2 L of water +4 cups for boiling barley


  • Wash the barley well and place it on the stove, in a medium-size saucepan. Add 4 cups of water, a dash of salt and simmer the barley until cooked. 
  • While the barley is cooking prep other ingredients. Cube the beef, hot dogs and cut the turkey bacon into small squares.
  • Slice the onion and cube the potatoes. Cube the pickled tomatoes and set all the ingredients aside until needed.
  • Place a 6-quart soup pot on the stove and add oil into it. Turn the heat on medium-high, add the beef and stir fry it until slightly brown. Add sliced onions and cook until onions soften and turn slightly browned.
  • Add cubed potatoes, salt, black pepper and stirfry for another 2 minutes. Add water and bring the soup to boil. Turn the heat down a little and simmer the soup until potatoes are cooked.
  • Once the potatoes are cooked, barley should be ready to incorporate into the soup. Sieve the barley and add it to the main pot. Let the barley soak up some of the flavors of beef, simmer for about 2 minutes.
  • Add hotdogs, turkey bacon, bay leaf, and pickled tomatoes into the soup. Simmer for 2 minutes. Add chopped dill, turn the heat off and cover the lid of the soup for about 10 minutes. Voila! Do not overboil the smoked meats. The soup is ready to be enjoyed.