Solyanka facts for kids
Solyanka with olives
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| Alternative names | Selyanka |
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| Type | Soup |
| Place of origin | Ukraine |
| Associated national cuisine | Latvian, Ukrainian, Russia |
| Serving temperature | Hot |
| Main ingredients | Meat, fish, or mushrooms, pickled cucumbers with brine; often potatoes, cabbage, smetana, dill |
Solyanka (which sounds like "so-LYAN-ka") is a yummy, thick, and a bit sour soup. It comes from Russia and is very popular there. You can also find it in countries like Ukraine, Belarus, and other places that used to be part of the Soviet Union. It was even one of the most popular dishes in the former East Germany.
Contents
What is Solyanka Soup?
There are three main types of Solyanka soup. Each type uses a different main ingredient: either meat, fish, or mushrooms. But no matter which type it is, all Solyanka soups have pickled cucumbers and their salty juice (called brine). Often, they also include cabbage, salted mushrooms, potatoes, smetana (which is like sour cream), and dill. To make the soup, the pickled cucumbers are cooked first, and then the other ingredients are added to the broth.
Meat Solyanka
For meat Solyanka, chefs use different kinds of meat like beef, ham, sausages, or chicken breast. These meats are cut into small pieces. Then, they are mixed in a pot with other tasty ingredients. These include cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill. After everything is mixed, broth is added. The soup is then heated on the stove for a short time, but it's not boiled.
Fish Solyanka
Fish Solyanka is made in a similar way to meat Solyanka. However, instead of meat, different kinds of fish are used. Popular choices include sturgeon, salmon, and freshwater crayfish. Soup vegetables are cooked in the broth. At the very end, a little bit of lemon juice is added to give the soup a fresh, tangy taste.
Mushroom Solyanka
To make mushroom Solyanka, cut cabbage is cooked in butter. Then, vinegar, tomatoes, cucumber pickles, and a little bit of the pickle juice are added. In a separate pan, mushrooms and onions are cooked. Grated lemon zest (the yellow part of a lemon peel) is then added to the mushrooms. Finally, the cooked cabbage and mushrooms are put into layers. Breadcrumbs and more butter are added, and the soup is briefly baked.
Solyanka in Germany
Solyanka is also very popular in the area that used to be East Germany. This includes places like Brandenburg, Mecklenburg-Vorpommern, Saxony, Saxony-Anhalt, Thuringia, and the eastern part of Berlin. You can often find it in restaurants there. You can even buy it in cans at grocery stores! This happened because Soviet soldiers were stationed in East Germany for a long time. Because of this, Solyanka became a common dish on menus in many East German restaurants. Even the former German Chancellor, Angela Merkel, who grew up in East Germany, really likes Solyanka.
See also
In Spanish: Solianka para niños
