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National food

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Natonal soups

Borscht - famous red soup

Shchi - cabbage soup

Okroshka - soup with kvass

Solyanka - salted soup


Zefir - light dessert

Varenie - main Russian dessert


Kvass - Russian drink #1

Kefir - sour milk drink

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McDonalds in Russia

Solyanka – Russian salty-sour-spicy soup


1 Introduction

2 Ingredients and technology

3 How and where to taste this soup in Russia

4 How to bring solyanka back home

5 Solyanka and alcohol

6 The history of this dish and its name


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Solyanka is not the most famous Russian soup; this position belongs to borsht. It is also not the most widespread soup in our country; this position belongs to shchi. But, solyanka has the brightest taste of all Russians national soups.

There are two dishes with this name and they are different in Russia. The first is the soup now we are telling about. The second is a stewed cabbage with meat.

Solyanka has an interesting reflection in Russian language. There is the expression, “Sbornaya solyanka”, in the same time, it is the name of the most popular sort of this soup. We use this expression when we want to show that some set consists of very different objects. Another situation, a group of people consists of very different persons.

For example, if you assembled a collection of coins, and all these coins are from different countries and age, then we will call such collection as “sbornaya solyanka”. Or, if you created a sports team and hired people of different age from teenagers to old men, then the team will be called as “sbornaya solyanka”.

The word "solyanka" is a synonym of chaos in Russian language. This soup is made of very different ingredients, and the taste is salty-sour-spicy.

Ingredients and technology

The base of the soup is a dense bouillon. Of course, it is not so dense as boullion that used for cooking kholodets. Solyanka is based on meat usually. Fish or mushrooms types also exist, but they are rare in modern Russia. The most popular type of solyanka is made of a few different types of meat, and precisely this dish has the name “sbornaya solyanka”.

Initially, meat is boiling to prepare a broth; the boiling time depends on the type of meat – 2 hours for beef or lamb, 1 hour for pork or half of hour for chicken. To make the broth more dense, it is better to choose those parts of meat which contain bones and fat. Ribs are the best choice.

After the broth is ready, need to add additional meat ingredients. Ham, sausage, Russian kolbasa or any smoked meat are welcome. It is believed, the taste will better if you add as many meat and meat-based ingredients as possible. That is why we call every chaotic set with the byword “sbornaya solyanka”.

There are two necessary ingredients for solyanka – salted cucumbers and olives. Other vegetables are optional – potato, fresh or sour cabbage, carrot or any other vegetable you will find in your refrigerator.

To give this dish a spicy taste, seasonings should be added. It is usually garlic, onion, black pepper, dill and parsley.

The mix should be boiled for 15-20 minutes. It needs 30 minutes of waiting for smoothing the taste after turning off the fire. All the process takes about 3 hours, including 2 hours of boiling meat for bouillon. Sour cream and a few pieces of lemon should be added when the soup is serving up.

Some recipes include unusual ingredients like kvass or sour cabbage juice. Solyanka can be cooked of everything that eatable, but not sweet. That is why, you can often find this soup in Russian supermarkets. They cook it with the aim of utilization a meal with expiring shelf time.

How and where to taste this soup in Russia

A restaurant is the best choice, because you can taste original solyanka with all the necessary ingredients inside and dense bouillon. You will not find this dish in a fast-food, unfortunately. If you find “Mu-mu” restaurant, then you will be able to taste almost every dish of Russian cuisine.

Few types can be found In a supermarket. You can purchase the already cooked soup and warm it in a microwave oven. You can also buy the frozen type. It is interesting, this box of frozen solyanka contains few packages with different ingredients inside. Pay attention to our gallery below.

Unfortunately, the result is not very good. You will receive a few pieces of meat and no dense bullion inside. It is not good, but better than nothing.

How to bring solyanka back home

We recommend the frozen type. Of course, it will defrost while you travel home, but it is not dangerous. The content of the box may be stored up to 2 days without risk. Just do not forget to store it in a fridge until you leave Russia.

Solyanka and alcohol

The second name of this soup is “pohmelka” translates as “pottage for hangover”.

Thanks to dense bullion, this soup contains a lot of fat. That is why it is the best meal for drinking alcohol. If you drink vodka with solyanka together, you will get drunk slower, will have not so terrible hangover and harm of alcohol will be less.

Do not think this soup is healthy. A lot of fat, a large portion of salt and long list of seasonings cannot have any health benefits. The only situation, when it will help your body, is drinking alcohol.

The soup was very popular in taverns in the 19th and the beginning of the 20th century. There were even taverns with menu contained alcohol and only one meal, and it was solyanka.

The history of this dish and its name

The history of this dish is mysterious. Nobody knows when and how it has appeared, and no similar soups can be found in neighboring countries cuisines. If this dish existed in the old Russia, then it would be procurable only for rich people. Solyanka contains a lot of salt, that means it was very expensive in the old times in our country.

One portion of the soup contains as much salt as a family consumed in a day. The high price of salt left a heritage in the Russian culture. Even in modern Russia accidentally spilling salt is an omen of misfortune.

The most probable theory tells the name “solyanka” originates from Russian word “sol” translates as “salt”.

There is another theory, that this name is the transformation of the word “selyanka” translates as “woman resident of a large village”. But in this case, in the old times this dish was very different from modern type. Salt was valuable, olives and lemon imported only from the Byzantine Empire (modern Greece), and the price of this foodstuffs was extremely high.

Some sources on the internet say this soup is mentioned in the old Russian text “Domostroy”. We have read “Domostroy” many times and never found any information about solyanka in the text. The mystery of the origin of this name is still kept actuality.

We wish you a good trip to Russia and read other our articles (list of links can be found below and on the left of text of any article).

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Bonjour, This page is very informative and fun to read. I am a huge fowlloer of the things blogged about. I also love reading the comments, but it seems like that a great deal of readers need to stay on topic to try and add something to the original topic. I would also encourage all of you to bookmark this page to your most used service to help get the word out. Thanks

I"ve been told that it"s a good hangover cure, but unfortunately though the soup is good, I don"t prefer to have it for the same reasons it"s valued for, salt and fat content.

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