Soljanka Recipe

Soljanka or Solyanka is a fiery, flavour-packed soup that punches way above its weight when it comes to comfort, depth, and sheer deliciousness. Known for its hearty mix of meats, briny olives, and pickled cucumbers, Soljanka soup is the kind of dish that feels like a hug in a bowl. Whether you’re nursing a hangover, feeding a crowd, or clearing out your fridge, this Soljanka recipe delivers every time.

This vibrant, smoky, sour soup has deep roots in Russian Soljanka tradition, yet it’s wildly versatile and endlessly customisable. Best of all, it’s surprisingly easy to make.

It’s the kind of dish that brings people together – perfect for a lazy weekend lunch, a comforting dinner after a long day, or best of all, shared with friends and a chilled shot of vodka.

📌 What Is Soljanka (Solyanka)?

Soljanka (sometimes written as Solyanka) is a traditional Russian soup celebrated for its bright, tangy, and meaty character. The name comes from the word “sol”, meaning salt – and that’s your first clue that this isn’t your average broth. It’s often called “hangover soup”, thanks to its rich base and restorative ingredients – ideal after a big night. Historically, it’s been known as the “leftover soup” too, cobbled together from bits and pieces lingering after holidays and feasts.

Soljanka (also spelled Solyanka) is a traditional Russian soup with bold, briny, and meaty flavours. It’s famously called “hangover soup”, thanks to its restorative, sour-salty punch that brings you back to life after a heavy night out. But there's another name it often goes by — “leftover soup” — and that name tells a story.

My Soljanka was never about strict rules or fancy ingredients. After celebrations, parties, or big family feasts, the table would be left with all sorts of cured meats — ham, sausages, smoked pork, pieces of roast, even salami. Alongside those, there’d often be leftover pickles, olives, maybe some capers and half a lemon. Instead of letting any of it go to waste, cooks would throw it all into a pot with a flavourful broth, add a spoonful of tomato paste for body and brightness, and finish it with lemon juice and sour cream.

It’s a dish that celebrates resourcefulness, turning odds and ends into something comforting and deeply satisfying. That’s why no two bowls of Soljanka are ever quite the same — it’s meant to reflect what’s on hand. You could say Soljanka is the original zero-waste recipe, long before sustainability became a trend.

Ingredients

To make a proper Soljanka, I start it with homemade chicken stock – this is your foundation. Using a whole chicken creates richness, while the classic aromatics (onion, carrot, celery, parsnip and leek) bring depth and balance. Once strained, that stock becomes the canvas. As a foundation, you can use other broths or stocks, try beef, turkey or even fish - there is so many recipes and so many ways to cook this delicious soup.

After the stock, it comes the soul of Soljanka soup – the meats. I use a combination of cooked chicken, salami, sausages (or frankfurters), and smoked pork belly. The layering of smoky, salty and umami flavours is key here.

Tomato paste provides acidity and warmth. Pickled cucumbers (and their brine) bring that essential tang. Green and black olives add brine and bite. Lemon juice and slices at the end bring freshness and lift. Finally, sour cream adds richness and contrast to the acidity. The ingredients may sound like a mad medley – but trust me, together they’re magical.

Instructions

For me, cooking Soljanka always starts with cooking the stock. So, first make the stock: place your whole chicken in a large pot and cover it with cold water, plus a few extra centimetres on top. Simmer for 1 hour, then add carrot, onion, leek, celery and parsnip. Simmer again for another hour. Strain the stock, discard the vegetables and shred the chicken.

1. Step 2: In a big skillet, heat oil and sauté chopped onions and carrots until golden. Stir in tomato paste and fry for a couple of minutes until aromatic.

2. Step 3: Add your meats – chicken, sausages, salami, pork belly – and sauté to release their flavours.

3. Step 4: Then stir in sliced pickled cucumbers, pour in the brine, and cook for a few minutes.

4. Step 5: Add the olives last and cook briefly. Transfer everything to the stock pot and bring it all to a gentle boil. Simmer for 5 more minutes. Taste, then salt at the end, adjusting to your liking.

Hint: Always use a large pot for the stock and a wide skillet for sautéing – trust me, Soljanka grows in volume quickly!

✨ Useful Note about cooking Soljanka

Note: Salt Soljanka only at the very end of cooking. The soup already gets a good deal of saltiness from the sausages, salami, smoked pork, pickled cucumbers, and olives. If you add salt too early, you risk overdoing it. Taste the soup once it's fully assembled and adjust if needed. Keep in mind, the flavour will intensify over time, so it’s better to under-salt during cooking and adjust in your bowl later.

Substitutions

The beauty of Soljanka lies in its adaptability. Originally, this was a humble soup – a way to make something spectacular from odds and ends. While today most people use sausages, salami, or smoked meats, traditional Soljanka was often made with offal – yes, really! In the past, it was common to use beef liver, kidneys, or even heart. These cuts were economical and deeply flavourful, adding richness and texture to the soup.

If you enjoy organ meats or want to explore a more traditional preparation, try incorporating finely chopped kidney or heart into the mix. Sauté them thoroughly with onions and tomato paste to mellow their stronger flavour before adding to the pot. It’s not only historically accurate, but also a bold twist that many food lovers appreciate.

Of course, if offal isn’t your thing, feel free to keep things simple with leftover cooked chicken, turkey rashers, or lean beef. You can also experiment with smoked fish, as fish Soljanka (or Solyanka) is a lesser-known but delicious variant, especially popular in coastal areas of Russia.

How to Serve Soljanka

Serve Soljanka soup hot, with a generous dollop of sour cream and a few slices of lemon on top. Garnish with fresh parsley or dill for that final herby hit. Rye bread on the side? Absolutely. Vodka or cold beer? Even better.

Storage

Here’s the best part: Soljanka gets better the next day. Once chilled, the flavours deepen and meld beautifully. Store it in the fridge for up to 5 days. I don’t recommend freezing – the pickles and meats lose their texture – but it rarely lasts that long anyway.

FAQ

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Soljanka or Solyanka Recipe

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Soljanka is a traditional Russian soup, rich with meats, olives, pickles and a tangy tomato base. Perfect for using up leftovers in the most delicious way.

Ingredients

For the stock:

• 1 whole chicken
• 1 onion
• 1 carrot
• 1 parsnip
• 2–3 celery stalks
• 1 leek (white part only)

For the soup:

• Chicken stock (from above)
• Cooked chicken meat
• 1 onion
• 1 carrot
• 2–3 tablespoon tomato paste
• 300g sausages or frankfurters
• 300g smoked pork belly
• 250g salami
• 6–7 pickled cucumbers or small cornichons
• 300g mixed olives
• 200ml pickle brine
• 2 tablespoon vegetable oil
• Salt and black pepper to taste
• Lemon slices, sour cream, fresh herbs for serving

Instructions

1. Make the stock. Place a whole chicken in a large pot, cover with cold water (plus 3–4 cm), and bring to a boil. Reduce heat and simmer for 1 hour. Add onion, carrot, celery, leek, and parsnip. Simmer for another hour. Strain the stock, discard vegetables and shred the chicken.

2. In a large skillet, heat the vegetable oil. Add chopped onion and grated carrot, and sauté for 5–6 minutes until golden. Stir in the tomato paste and fry for another 2–3 minutes to deepen the flavour.

3. Add the meats – cooked chicken, sausages, salami, and smoked pork belly. Sauté together for 2–3 minutes. Stir in chopped pickled cucumbers and their brine, and cook for 3 more minutes. Add olives and sauté briefly.

4. Transfer everything into the pot with the strained stock. Stir well and bring to a gentle boil. Simmer for 5 minutes. Salt only at the end – the soup already contains salty ingredients. Taste and adjust seasoning as needed.

5. Ladle hot soup into bowls. Garnish with lemon slices and a spoonful of sour cream. Add chopped dill or parsley if desired.

Notes

Always salt at the end: Soljanka includes salty ingredients like sausages, pickles, and olives, so it’s easy to overdo it. Taste the soup once it’s finished and season lightly if needed.

Use a large pot and skillet: Soljanka has a way of expanding in volume once everything’s added. Start with big cookware to make stirring and simmering easy.

The more meats, the better: A mix of smoked, cooked, and cured meats builds depth and richness. Use what you have – Soljanka is all about flexibility and using leftovers.

Flavours improve overnight: This soup gets even tastier the next day as the ingredients meld. Store in the fridge and reheat gently for best results.