Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz smoked kielbasa (halved, sliced), 6 oz smoked ham (diced), 4 oz thick-cut bacon (chopped)
- 1 tbsp olive oil, 1 tbsp unsalted butter
- 1 large yellow onion (about 2 cups), 3 garlic cloves (minced)
- 2 tbsp tomato paste, 1 (14.5 oz) can crushed tomatoes
- 6 cups low-sodium beef broth, 1 cup dill pickle brine
- 1.5 cups chopped dill pickles, 1/2 cup sliced pitted green olives, 2 tbsp capers
- 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp sugar, kosher salt to taste
- 1 lemon (thinly sliced), 1/4 cup chopped fresh dill, 1 cup sour cream (for serving)
Do This
- 1. Brown bacon in a Dutch oven over medium heat 5–6 minutes; add kielbasa and ham, sear 3–4 minutes. Transfer meats; leave 1 tbsp fat.
- 2. Add oil and butter; sauté onion 5–7 minutes. Stir in garlic and smoked paprika 30 seconds.
- 3. Add tomato paste; cook 2 minutes until brick red. Stir in crushed tomatoes and sugar; scrape up browned bits.
- 4. Return meats; add broth, bay leaves, and pepper. Bring to a gentle simmer (190–200°F) and cook 10 minutes.
- 5. Add pickles, olives, capers, and pickle brine; simmer 10 minutes. Taste; add salt if needed.
- 6. Stir in lemon slices and dill; simmer 2 minutes, then rest off heat 5 minutes. Remove bay leaves.
- 7. Ladle into bowls; finish with a dollop of sour cream, extra dill, and lemon wedges.
Why You’ll Love This Recipe
- Big, bold flavor: smoky meats, tangy pickles and brine, bright lemon, and fresh dill in every spoonful.
- Weeknight-friendly: one pot, pantry staples, and done in just over an hour.
- Ultra-customizable: swap in your favorite cured meats or make it pescatarian or vegetarian.
- Even better the next day: the flavors meld beautifully for leftovers.
Grocery List
- Produce: 1 large yellow onion, 3 garlic cloves, 1 lemon, 1 bunch fresh dill
- Dairy: Unsalted butter, sour cream
- Pantry: Smoked kielbasa, smoked ham, thick-cut bacon, tomato paste, crushed tomatoes, low-sodium beef broth, dill pickles, dill pickle brine (from the jar), pitted green olives, capers, smoked paprika, bay leaves, black pepper, sugar, kosher salt, olive oil
Full Ingredients
Smoked and Cured Meats
- 8 oz (225 g) smoked kielbasa, halved lengthwise and sliced 1/4 inch thick
- 6 oz (170 g) smoked ham, diced
- 4 oz (115 g) thick-cut bacon or slab bacon, chopped
- Optional: 4 oz (115 g) hard salami or smoked brisket, diced
Aromatics and Spices
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion (about 300 g), finely diced
- 3 garlic cloves (about 15 g), minced
- 1 tsp smoked paprika
- 2 bay leaves
- 1/2 tsp freshly ground black pepper
- Kosher salt, to taste (start with 1/2 tsp; adjust at the end)
Tomato Base
- 2 tbsp tomato paste
- 1 (14.5 oz/410 g) can crushed tomatoes
- 1 tsp sugar (balances acidity)
Liquids
- 6 cups (1.4 L) low-sodium beef broth
- 1 cup (240 ml) dill pickle brine (from the pickle jar)
Pickled and Briny Add-Ins
- 1 1/2 cups (225 g) chopped dill pickles
- 1/2 cup (70 g) pitted green olives, sliced
- 2 tbsp capers, drained
Finish and Garnish
- 1 lemon, thinly sliced; extra wedges for serving
- 1/4 cup (10 g) fresh dill, chopped, plus more for serving
- 1 cup (240 g) sour cream, for dolloping
Step-by-Step Instructions
Step 1: Brown the smoky meats
Place a large Dutch oven over medium heat. Add the chopped bacon and cook, stirring, until the fat renders and edges crisp, 5–6 minutes. Add kielbasa and ham (and salami or brisket if using); cook 3–4 minutes until lightly browned. Transfer all meats to a bowl, leaving about 1 tablespoon of fat in the pot.
Step 2: Sauté the aromatics
Add olive oil and butter to the pot. Stir in the diced onion and cook over medium heat until translucent and golden at the edges, 5–7 minutes. Add the minced garlic and smoked paprika; cook 30 seconds until fragrant.
Step 3: Build the tomato base
Stir in the tomato paste and cook, stirring constantly, for 2 minutes until it darkens to a deep brick red. Add the crushed tomatoes and sugar, scraping the bottom to lift any browned bits into the sauce.
Step 4: Simmer the soup
Return the browned meats and any juices to the pot. Add beef broth, bay leaves, and black pepper. Bring just to a gentle simmer—aim for 190–200°F (88–93°C)—and cook for 10 minutes, uncovered, to meld flavors.
Step 5: Add the briny elements
Stir in chopped pickles, olives, capers, and the pickle brine. Maintain the gentle simmer (190–200°F/88–93°C) for another 10 minutes. Taste and add kosher salt if needed; the brine, olives, and meats are naturally salty, so add salt last.
Step 6: Brighten and finish
Stir in the lemon slices and chopped dill. Simmer 2 minutes more, then turn off the heat. Let the soup stand 5 minutes to mellow. Remove and discard the bay leaves. If you prefer it tangier, add an extra splash of pickle brine or a squeeze of lemon.
Step 7: Serve
Ladle into warm bowls. Top each serving with a generous dollop of sour cream and a pinch of fresh dill. Add a lemon wedge on the rim and a few extra olive slices if you like. Serve with dark rye or crusty sourdough for dunking.
Pro Tips
- Browning matters: crisping the meats builds smoky depth; scrape those flavorful browned bits into the tomato base.
- Salt last: the broth, cured meats, olives, capers, and brine pack salt—season only after simmering.
- Right simmer, not boil: keeping it at 190–200°F preserves bright flavors and prevents the meats from toughening.
- Balance the tang: a teaspoon of sugar softens sharp acidity without making the soup sweet.
- Garnish smartly: add sour cream at the table so it stays velvety and doesn’t split in the pot.
Variations
- Pescatarian Solyanka: swap meats for 12 oz smoked fish (like smoked trout or mackerel) and use seafood or vegetable broth; fold the fish in during the last 2 minutes.
- Vegetarian Smoky Solyanka: use 8 oz mixed mushrooms and 1 cup cooked green lentils; add 1/4 tsp liquid smoke or extra smoked paprika for depth.
- Hearty Potato Version: add 2 cups 1/2-inch diced waxy potatoes with the broth; simmer until tender, 12–15 minutes before adding the briny elements.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days. The flavor improves overnight. Freeze without the lemon slices and sour cream for up to 3 months; thaw in the fridge and reheat gently to a simmer. If the soup tastes too salty after reheating, add a splash of water and a squeeze of lemon to rebalance. Store garnishes (lemon, dill, sour cream) separately and add to each bowl just before serving.
Nutrition (per serving)
Approximate values with 2–3 tbsp sour cream: 410 calories; 28 g fat; 14 g carbohydrates; 22 g protein; 1800 mg sodium. Actual values will vary based on brands and chosen meats.
