Since the 15th century, this hearty, spicy, and rich soup was known as “selyanka” - a countryside dish. It came in many variations: meat-based, fish, mushroom, vegetable, or even lean versions. Traditionally served at large feasts, it was meant to satisfy quickly and help guests stay sober longer. Later, it evolved into “solyanka,” a staple of Slavic restaurants, with the name derived from “sol” (salt) due to the ever-present pickled ingredients.
- 600 g of meat
- 500 g of various sausages (boiled, smoked brisket, dried balyk, hunting sausages, etc.)
- 4 large salted cucumbers
- 1 tbsp capers
- 100 g black olives
- 100 ml brine
- 2 potatoes (there are no potatoes in the classic recipe, but I usually add)
- 1 large onion
- 1 carrot
- 2 tbsp tomato paste
- a few slices of lemon
- bay leaf
- black peppercorns
Place the meat into a pot with 3 liters of cold water, bring to a boil, and simmer for 1.5 hours. Alternatively, use rich pre-made frozen broth - I always keep some on hand, and it speeds things up significantly.
Once the broth is ready, remove the meat, cube it, return it to the pot, and keep it on low heat. Meanwhile, finely chop the onion, grate the carrot, dice the pickles and sausages. Brown the sausages and smoked meats in a dry skillet until golden, then add them to the broth along with the capers.
In the same skillet, sauté the onion (adding a little oil if needed) until soft and slightly golden. Add the grated carrot, cook for 2–3 minutes, then add the pickles and cook for another minute. Stir in the tomato paste and let it simmer briefly. Add everything into the soup.
Toss in a bay leaf and a few peppercorns, let the soup come to a gentle boil, then reduce the heat. Peel and dice the potatoes and add them in. After a few minutes, stir in the olives, brine (preferably from the pickles, but olive brine works too), and lemon slices cut into quarters or eighths.
Turn off the heat and let the soup rest at least 1–2 hours, but ideally overnight.
Serve hot, generously sprinkled with fresh herbs.
Place the meat into a pot with 3 liters of cold water, bring to a boil, and simmer for 1.5 hours. Alternatively, use rich pre-made frozen broth - I always keep some on hand, and it speeds things up significantly.
Once the broth is ready, remove the meat, cube it, return it to the pot, and keep it on low heat. Meanwhile, finely chop the onion, grate the carrot, dice the pickles and sausages. Brown the sausages and smoked meats in a dry skillet until golden, then add them to the broth along with the capers.
In the same skillet, sauté the onion (adding a little oil if needed) until soft and slightly golden. Add the grated carrot, cook for 2–3 minutes, then add the pickles and cook for another minute. Stir in the tomato paste and let it simmer briefly. Add everything into the soup.
Toss in a bay leaf and a few peppercorns, let the soup come to a gentle boil, then reduce the heat. Peel and dice the potatoes and add them in. After a few minutes, stir in the olives, brine (preferably from the pickles, but olive brine works too), and lemon slices cut into quarters or eighths.
Turn off the heat and let the soup rest at least 1–2 hours, but ideally overnight.
Serve hot, generously sprinkled with fresh herbs.
