5 tbsp. veal
 5 tbsp beef
 5 tbsp. ham
 3 tbsp. sausages
 6-7 tbsp. beef kidneys (I dare to assume that you can easy do without them)
 2 onions
 2 pickled cucumbers
 3 tbsp. tomato paste
 3 tbsp. butter (I dare to use vegetable or olive oil - care your liver!)
 4 pints (2 litres) bullion
 8 canned black or green olives
 10 black peppercorns
 1 bay leaf
 4 tbsp. sour cream
 1/2 lemon


This dish is quite nourishing and rich in calories so be aware of but its taste is realy good, of course if to cook it correct. As usually I give you the "official" receipe of cooking, then some practical advises that greatly improve its taste.

Make marrow-bone broth. Shred the onions and fry without letting the onion brown. Add the tomato paste. Remove the skin and seads from the cusumbers, cut into slices and boil a little. Cut the boiled meat ingradients (beef, veal, ham, kidneys, tongue, sausages) into fine slices. Put the slightly fried onion and tomato paste, slightly boiled cucumbers, meat ingradients, and herbs and boil for 5-10 minutes. When serving out the olives (without the stones), sour cream, a ring of lemon (peeled), and finely chopped herbs in a plate.

And now the same dish but with some improvements.

Shred the onion into semi-rings. Soften it in the pan but a bit. Add chopped into cubes (1/3-1/3") cucumbers, add some broth and stew all but a bit, do not allow cucumebrs to get soft. Add tomato paste (I would recommend 5-6 tbsp.) and boil for 5-7 minutes when cucumebrs get a little bit soft. Put onion-cucumber-tomato mixture into broth (chicken or beaf) and heat it to boiling. Right away after boiling add chopped (again into small cubes 1/2-1/2") meat products (the more various the better) and heat to get it to boil.

Then add olives into solyanka. It is highly recommended to add a little bit of canned capers. Important thing - the soup should be thick enough, a little bit viscid.

If you are going to eat fresh cooked solyanka at once you can follow the recipe above, if you want to stand a treat to your friends in a day or two it is better to keep seperatly onion-cucumber-tomato mixture, broth and chopped meat mixture. Just before serving join all - it will take you a few minutes but you can enjoy fresh delisious solyanka.


While stewing cucumber-onion-tomato add 1/2-2/3 tbsp. of sugar. Serve solaynka as hot as possible. Do not use summer sausage.