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Adjust Servings:
2 Bay Leaves
6 black whole peppercorn
4 Allspice Berries
10 cups Water
4 tbsp concentrated beef base
1/2 medium head green cabbage
1 cup chopped celery
1 tbsp Oil
2 medium onions
2 medium carrots
1 pound dried Polish kabanosy sausage sliced 1/4 inch thick
2 medium cooked chicken breasts cubed
1 cup ham cubed
3 large chopped dill pickles
6 ounces tomato paste
14 ounces stewed tomatoes
3/4 cup sliced black olives
1 cup dry white wine
to taste Salt & pepper
1/2 cup sour cream
1/2 cup chopped fresh dill
  • 90 min
  • Serves 9
  • Medium




Many Russians love this authentic Russian soup because of its rich consistency and sour flavor. The name itself is derived from the word salt, which it one of the most distinctive qualities of this dish. There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms and all of them contain pickled cucumbers with brine.

To make it, you need meat, mushroom or fish broth. Then you need to mix chopped pickled cucumbers and brine into the broth and cook it for a little while more so that it becomes rich with the brine flavor. As with many other soups, the list of ingredients can vary depending on the household, but the most common are cabbage, potatoes, olives, lemon, onions, and, of course, a spoonful of sour cream!


  1. Make a spice sachet by tying the bay leaves, peppercorns, and allspice up in a square of cheesecloth. Tie with butcher’s twine.
  2. Using the ends of the butcher’s twine, tie the sachet onto the handle of a large soup pot so that the sachet hangs into the pot.
  3. Add the water and beef base to the soup pot and bring to a boil. Add the shredded cabbage and chopped celery and return to the boil. Reduce the heat and simmer for 30 minutes.
  4. Heat the oil in a large skillet. Add the onions and carrots and sauté until translucent. Add the sausage, chicken, ham, pickles, and tomato paste. Bring to a boil, reduce the heat, and simmer for 2 minutes. Transfer to the soup pot.
  5. Add the stewed tomatoes, sliced olives, and capers, and bring it just to the boil. Add the wine and simmer gently for 20 minutes.
  6. Remove the sachet and discard. Adjust the seasoning with salt and pepper if necessary.
  7. Ladle the soup into hot bowls and garnish with sour cream and dill. Serve hot.

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