You may have remembered my ranting and raving (in a good way) about the most amazing soup to ever grace the face of planet earth in my post about Odesa. Well, here is a recipe for it. It was fairly difficult to find a decent recipe for it online as I assume I would have to search in Russian to find the best, most authentic recipes, but until I learn to read in Russian this one will have to do. Make it, love it, feed it to me whenever I come to visit.
*Personally, I don’t bother with the cheeseclothe sachet in the recipe and just chuck them in, but that’s because I’m lazy. Do whichever floats your boat.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 servings Solyanka Soup


  • Sachet:
  • 2 bay leaves
  • 6 black peppercorns
  • 4 allspice berries
  • Soup:
  • 10 cups water
  • 4 tablespoons beef base
  • 1/2 head shredded cabbage
  • 1 cup chopped celery
  • 1 tablespoon oil
  • 2 medium chopped onions
  • 2 peeled and chopped carrots
  • 1 pound Polish kabanosy sausage, sliced 1/4-inch thick
  • 2 cooked chicken breasts, cubed
  • 1 cup cubed ham
  • 3 large chopped dill pickles
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons capers
  • 3/4 cup sliced black olives
  • 2 (14-ounce) cans stewed tomatoes
  • 1 cup dry white wine
  • Salt
  • 1/2 cup sour cream
  • 1/2 cup chopped fresh dill


  1. Make a cheesecloth sachet with bay leaves, peppercorns, and allspice and tie onto handle of large pot. Add water and beef base and bring to a boil. Add shredded cabbage and sliced celery, return to the boil, reduce heat and simmer 30 minutes.
  2. Put oil into large skillet and heat. Add onion and carrots, and saute until translucent. Add sausage, chicken, ham, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes. Transfer to soup pot.
  3. Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes.
  4. Remove the sachet and discard. Adjust seasonings. Ladle soup into hot bowls and garnish with sour cream and dill or pass them at table. Serve with multigrain bread.