Classic Recipes
Solyanka classic
Soljanka is one of the best-known classics of home cooking - spicy, slightly sour, strong and perfect when something hearty needs to be on the table. The recipe relies on good broth, lecho, gherkins and a good balance of spiciness, acidity and depth.
Timing
- Preparation: approx. 25 minutes
- Fry and start: approx. 15 minutes
- Total cooking time: approx. 55-70 minutes
- Resting time before serving: approx. 5 minutes
- Total: approx. 1 hour 20 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 315 kcal
- Protein
- ≈ 31.3 g
- Carbohydrates
- ≈ 7.9 g
- Fat
- ≈ 16.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp oil · ≈ 27.3 g
- 3 tbsp tomato paste · ≈ 45.0 g
- 2 tablespoons lemon juice, as needed · ≈ 30.0 g
- To serve: fresh parsley · ≈ 5 g
- 500 g pork goulash or pork neck in cubes · ≈ 500 g · Assumed quantity / reference product
- 200 g hunting sausage or meat sausage · ≈ 200 g · Assumed quantity / reference product
- 400 g lecho · ≈ 400 g · Assumed quantity / reference product
- 150 ml cucumber water · ≈ 150 g · Assumed quantity / reference product
- 1 pinch of sugar · ≈ 0.5 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g pork goulash or pork neck in cubes
- 200 g hunting sausage or meat sausage
- 150 g cooked ham or smoked pork
- 2 onions
- 2 cloves of garlic
- 2 tbsp oil
- 3 tbsp tomato paste
- 400 g lecho
- 4 pickles
- 150 ml cucumber water
- 1.5 l strong meat broth
- 2 bay leaves
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon rose-hot paprika powder
- Salt
- pepper
- 1 pinch of sugar
- 2 tablespoons lemon juice, as needed
- To serve: sour cream or sour cream
- To serve: lemon wedges
- To serve: fresh parsley
Instructions
- Pat the pork dry and fry it vigorously in hot oil in a large pot or roasting pan until it takes on color.
- Finely dice the onions and garlic, add to the meat and fry for 2 to 3 minutes.
- Stir in the tomato paste and roast briefly so that the soup has more depth later.
- Pour in the broth, add the bay leaf and both types of peppers and simmer gently over a low to medium heat for 35 to 45 minutes.
- Cut the hunting sausage and ham into strips or small cubes. Dice the pickled cucumbers small.
- As soon as the meat becomes soft, add the letcho, hunting sausage, ham, pickles and cucumber water to the pot.
- Let the solyanka simmer uncovered or half-open for another 20 to 25 minutes so that everything combines and the consistency becomes slightly creamy.
- Season to taste with salt, pepper, a small pinch of sugar and, if necessary, a little lemon juice. The soup should taste spicy, slightly sour and round.
- Let rest for 5 minutes before serving and garnish with sour cream, parsley and lemon wedges.
