Like most recipes, the origin of the solyanka soup is controversial (read here more about it here). It is believed it was a main dish back in the 17th century that turned into a soup in the 19th century. At that time, it became very popular, especially in taverns, and the way of cooking it was a hallmark of each cook. During the Soviet period, the soup was spread throughout the countries that were part of the Union, all the way to East Germany. Nowadays, it is still very popular here, with different versions according to the creativity of who cooks it.

Solyanka is a broth with many different ingredients and the ingredients that are added is what differentiates each version. Usually includes pickled cucumbers, sauerkraut, onions, and other vegetables, maybe potatoes and tomatoes, a lot of salt, fat and spices. Typically, it is a hearty soup with meat, but it can also have fish or mushrooms instead. However, it is mandatory to add sour cream when it is ready, just before it is served. Olives are also traditionally added.

The reason this broth was so popular in taverns was because it is great to eat together with vodka, and great to cure drunkenness (read here more about it) due to the quantity of fat it includes. Nowadays, you can find good choices in the supermarket, also as frozen food, but you still can find the best option in the restaurant.