Solyanka

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.

There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, potatoes, smetana (sour cream), and dill.

Solyanka (also spelled soljanka) gets its name from the Russian word for salt.  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. Garnish with fresh dill and sour cream, and serve with whole-grain or rye bread for dunking.