Solyanka (Солянка)
Overview
Solyanka is a thick, sour and spicy Russian soup packed with flavour. The meat version combines several kinds of cooked meat and sausage in a rich broth with tomato paste and onion, then adds the sharp, salty ingredients that define it: chopped pickled cucumbers and their brine, olives and capers. A slice of lemon and a spoon of sour cream go on top. There are also fish and mushroom versions. Its bold taste makes it a popular restaurant soup and a well-known cure for tired evenings.
History
Solyanka developed in Russian cooking from older sour soups and became popular in the nineteenth century, when it was served in taverns and inns. The mix of leftover meats made it practical and economical. It spread widely through the Soviet Union and is still a familiar soup in Russia, Ukraine, the Baltic countries and Germany, where it is known from East German canteens.
Main ingredients
Mixed meats and sausages, pickled cucumbers, olives, capers, tomato paste, lemon. The soup is built on meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Tomato soups · Cucumber soups · More soups from Russia
Recipe
Method
- 1
Fry the onion and tomato paste until soft.
- 25 min
Add the pickles and a splash of brine and cook for 5 minutes.
- 315 min
Add the broth and meats and simmer for 15 minutes.
- 4
Add olives and capers, season and serve with lemon and sour cream.
- ✓
Serve. About 1h 20m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
