Dinner · 60 min · russian

Solyanka

This is the kind of Russian dinner you’ll make on repeat — smoked sausage and cooked ham, 60 minutes, big payoff. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Smoked sausage
• 1/2 lb Cooked ham
• 2 Onion
• 1 cup Pickled cucumbers
• 3 tbsp Tomato paste
• 8 cups Beef stock
• 1/2 cup Olives
• 2 tbsp Capers
• 1 Lemon
• 1/2 cup Sour cream

Steps

1. Brown the sliced sausage and ham in a dry pot until the edges crisp and the fat renders — this caramelization is the backbone of the soup.
2. Soften the onions in the rendered fat 5 minutes, then stir in the tomato paste and cook 2 minutes until brick-red.
3. Add the diced pickles with a splash of their brine; simmer 5 minutes so the sharp edges mellow.
4. Pour in the stock and simmer 20 minutes; the broth should taste boldly sour-salty-smoky.
5. Stir in the olives and capers off the heat and adjust with more pickle brine if needed.
6. Serve with lemon slices, a spoonful of sour cream, and dark bread for dunking.

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