Solyanka by 30Seconds Food

After a night of partying and drinking horilka in Kyiv, nothing will silence that pounding headache better than a bowl of solyanka. Touted as a hangover cure, it refers to a Russian meat soup that’s also popular in the cuisines of Ukraine, Germany, and former Soviet states.

Traditionally, solyanka is made with different types of meat like beef, ham, bacon, sausage, and chicken, but seafood and vegetarian versions are common as well. Pickled cucumbers are simmered in chicken broth before being mixed together with the proteins and other ingredients like tomatoes, onions, olives, carrots, capers, and pickle juice.

The large amount of pickle juice that goes into a typical solyanka recipe is what makes it an effective hangover cure. Like borscht, it’s often served with sour cream, dill, and lemon wedges.

15 minutes

Cook Time:25 minutes

Total Time:40 minutes

Servings: 4

7 oz Salami chopped

▢7 oz Bologna chopped

▢4 oz bacon slab chopped

▢1 medium onion quartered and thinly sliced

▢6 oz tomato paste

▢2 large bell peppers thinly sliced

▢3 tablespoon pickle juice See the notes

▢½ c pickles chopped

▢1 teaspoon Dijon mustard

▢3 cloves garlic thinly sliced

▢1 bay leaf

▢3 ½ c chicken broth

▢4 tablespoon sour cream for serving

▢salt, pepper to taste

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Instructions

To a large pot add bacon and cook on a medium heat until slightly crispy, about 5 minutes.

Stir in the remaining ingredients and cook on a medium-low heat for 20 minutes.

Adjust salt and pepper and serve immediately with a dollop of sour cream.