Solyanka information

Solyanka
	Solyanka
Alternative names	Selyanka
Type	Soup
Place of origin	Russia
Associated cuisine	Russian, Ukrainian, Latvian, Georgian, East German
Serving temperature	Hot
Main ingredients	Meat, fish, or mushrooms, pickled cucumbers, cabbage, smetana, dill
	Media: Solyanka;

Solyanka (Russian: соля́нка, initially селя́нка; [sɐˈlʲankə]) is a thick and sour soup of Russian origin.^[4] It is a common dish in Russia, Ukraine, Belarus, the Baltic states,^[5] and other post-Soviet states and other parts of the former Eastern Bloc. It was one of the most reliably available dishes in the former East Germany (German: Soljanka).^[3]

^ From Peasant to Pleasant. The Cuisine of Latvia (PDF). The Latvian Institute. 2014. p. 9. ISBN 978-9-98-473651-8. Retrieved 12 December 2017.
^ Goldstein, Darra (2013). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. p. 80. ISBN 978-0-52-027591-1. Solyanka is another piquant beef stew. Russians consider it Georgian because it has a bite, but actually solyanka is a Georgian adaptation of an originally Russian stew (the dill pickles give it away).
^ ^a ^b Heinzelmann, Ursula (2014). Beyond Bratwurst: A History of Food in Germany. Reaktion Books. p. 321. ISBN 978-1-78-023302-4. In many personal recollections East German gastronomy is described as limited and unpredictable, with only Soljanka and Letscho available with some reliability. Soljanka originated as a Russian or Ukrainian soup made with pickled mushrooms, cucumbers or vegetables, tomato, lemon and sour cream.
^ Похлёбкин, Вильям (1983). Национальные кухни наших народов. p. 9.
^ Zak, Zuza (2021). Amber & Rye: A Baltic Food Journey. Interlink Books. p. 94. ISBN 978-1-62-371900-5. Originating in Russia, solyanka gets its name from its saltiness. With the Baltic States having been part of the Soviet Union for so long, there is a clear overlap in terms of cuisine and culture.

[1] From Peasant to Pleasant. The Cuisine of Latvia (PDF). The Latvian Institute. 2014. p. 9. ISBN 978-9-98-473651-8. Retrieved 12 December 2017.

[2] Goldstein, Darra (2013). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. p. 80. ISBN 978-0-52-027591-1. Solyanka is another piquant beef stew. Russians consider it Georgian because it has a bite, but actually solyanka is a Georgian adaptation of an originally Russian stew (the dill pickles give it away).

[Heinzelmann-3] Heinzelmann, Ursula (2014). Beyond Bratwurst: A History of Food in Germany. Reaktion Books. p. 321. ISBN 978-1-78-023302-4. In many personal recollections East German gastronomy is described as limited and unpredictable, with only Soljanka and Letscho available with some reliability. Soljanka originated as a Russian or Ukrainian soup made with pickled mushrooms, cucumbers or vegetables, tomato, lemon and sour cream.

[4] Похлёбкин, Вильям (1983). Национальные кухни наших народов. p. 9.

[5] Zak, Zuza (2021). Amber & Rye: A Baltic Food Journey. Interlink Books. p. 94. ISBN 978-1-62-371900-5. Originating in Russia, solyanka gets its name from its saltiness. With the Baltic States having been part of the Soviet Union for so long, there is a clear overlap in terms of cuisine and culture.

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