Recipe
Using salty cured meats and sausages adds a special savory taste to this soup.
Three versions are available—meat, fish, and vegetable—so there’s a perfect fit for everyone.
Solyanka might help after a party by replacing lost salts, making you feel better.
Solyanka (also spelled soljanka) is a Russian soup that dates back to the 15th century. The recipe has been adapted and changed over the years to accommodate what meats and vegetables are available, and like many time-tested dishes, there are several renditions.
The Many Faces of Solyanka
Solyanka is also made in three different versions: meat, fish, and vegetable (most often mushroom), with meat being the most common. Solyanka is an “everything-but-the-kitchen-sink” type of soup, but it tastes so much better than that name implies. It’s often considered the ultimate hangover cure because it replaces the salts lost after a night of revelry.
What Ingredients Are In Solyanka?
This hearty, thick soup is made with salty cured meats, sausages, olives, capers, pickles, cabbage, and sometimes carrots. The broth is a combination of beef base and an herbal sachet; bay leaves, peppercorns, and allspice berries are bundled in a piece of cheesecloth and tied to the pot handle for easy retrieval.
How to Serve Solyanka
Garnish this soup with fresh dill and sour cream, and serve with whole-grain or rye bread for dunking.
