Solyanka

Fish solyanka

Soljanka Waldhaus Köhlerhütte

Traditional Eastern European soup

Solyanka

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Alternative names
Type	Soup
Course	Main course
Place of origin	Russia
Region or state	Eastern Europe
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Meat, fish, or mushrooms, pickled cucumbers, cabbage, sour cream, dill
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Solyanka (Russian: соля́нка ) is a traditional Eastern European soup known for its rich and hearty flavor. It is a popular dish in Russia, Ukraine, and other countries of the former Soviet Union. The name "solyanka" is derived from the Russian word "соль" (sol), meaning "salt," which reflects the soup's savory and slightly tangy taste.

Ingredients

Solyanka is typically made with a variety of ingredients, which can be categorized into three main types based on the primary ingredient used:

• Meat Solyanka: This version includes a mix of different meats such as beef, pork, ham, sausage, and sometimes bacon.
• Fish Solyanka: This variant uses different types of fish, often including sturgeon, salmon, or other firm fish.
• Mushroom Solyanka: This vegetarian option features a variety of mushrooms, such as champignons, porcini, or other wild mushrooms.

Common ingredients across all types of solyanka include:

• Pickled cucumbers
• Cabbage
• Tomato paste
• Onions
• Olives
• Capers
• Lemon slices
• Dill
• Sour cream

Preparation

The preparation of solyanka involves several steps: 1. Broth Preparation: The base of the soup is a rich broth made from the primary ingredient (meat, fish, or mushrooms). 2. Sautéing Vegetables: Onions, pickled cucumbers, and tomato paste are sautéed together to create a flavorful base. 3. Combining Ingredients: The sautéed vegetables are added to the broth along with the main ingredient, olives, capers, and lemon slices. 4. Simmering: The soup is simmered to allow the flavors to meld together. 5. Serving: Solyanka is typically served hot, garnished with fresh dill and a dollop of sour cream.

Variations

There are numerous regional variations of solyanka, each with its own unique twist. Some versions may include additional ingredients such as potatoes, carrots, or different types of herbs and spices.

Cultural Significance

Solyanka holds a special place in Eastern European cuisine and is often enjoyed during the colder months due to its warming and satisfying nature. It is also a popular dish for festive occasions and family gatherings.

Related Pages

• Borscht
• Shchi
• Okroshka
• Russian cuisine
• Ukrainian cuisine