Solyanka – Info and Recipes

General:

Solyanka, as the textbook teaches, is a thick soup that combines the components of stshi (cabbage), sour whipped cream and rassolnik (pickled cucumbers, cucumber broth). Due to its ingredients (capers, olives, tomatoes, lemons and juice of a lemon) it tastes spicy and sour-salty. Salted or possibly marinated mushrooms and kvass complete the taste. For the first time in the Gdr an “official” soljanka recipe appeared in a recipe collection from 1953, although it was a varied German goulash. If you want to make real soljanka, you should take the 2nd recipe from the 70s.

Preparation Soljanka 1953:

Rinse the meat, cut into small cubes, fry with butter and diced onion. Add the also chopped and previously peeled cucumber, paradeis pulp and garlic. Add enough boiling water to just cover the meat. Steam for about 40 minutes. Refine the dish by adding wine. Dumplings or macaroni go well with it.

Preparation meat solyanka (70s):

Prepare a clear soup from the boiled meat in the usual way. Fry finely chopped onions in light butter until golden. Add paradeis pulp and a little bit of beef broth. Cut the peeled cucumbers into thin slices, chop the meat products as well and add them to the onions.

Add bay leaf spice, salt, cucumbers and capers and fill up with hot clear soup.

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