Tender beef, smoky turkey sausage, tomatoes, mushrooms, olives, pickles, and fresh lemon create a bold, tangy soup that tastes completely different from an ordinary beef stew. Inspired by traditional solyanka, this lighter American-friendly version uses lean meat, lower-sodium ingredients, Greek yogurt, and plenty of vegetables — rich and satisfying, and easy enough for one pot.
15 minPrep
45 minCook
1 hrTotal
6Servings
Instructions
Brown the meat
Heat olive oil in a large soup pot over medium-high heat. Add beef and cook 5–6 minutes until browned; transfer to a plate. Add sausage and brown 2–3 minutes; transfer to the same plate.Build the base
Add onion, mushrooms, and carrot; cook 6–7 minutes until softened. Stir in garlic, smoked paprika, coriander, and red pepper flakes; cook 30 seconds. Add tomato paste and cook 1 minute.Simmer
Pour in diced tomatoes, broth, and water, scraping the pot. Return beef and sausage; add pickles, pickle brine, olives, Worcestershire, and bay leaf. Bring to a gentle boil, reduce heat, cover, and simmer 35–45 minutes until beef is tender.Finish
Discard the bay leaf. Stir in 1 tbsp lemon juice and parsley. Taste before adding more — add extra lemon or pickle brine only if needed, and salt only if it truly needs it. Rest 5 minutes before serving.
Healthy South Life Tip: This soup naturally contains several salty ingredients. Lower-sodium sausage and broth, rinsed olives, and controlled pickle brine keep the bold flavor without over-salting.
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Serving Suggestions
Serve each bowl with a thin lemon slice, a small spoonful of plain Greek yogurt, fresh parsley, and whole-grain toasted bread.
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