Solyanka

Soljanka [ sʌl ankə ʲ ] is a sour - spicy soup of Eastern European cuisine. When Soljanka Shchi ( cabbage, sour cream ) and Rassolnik ( pickles, cucumber broth ) were combined; the use of vinegar instead of cucumbers Lake is considered the " bad food". Liquid and fat components of the soup are prepared separately and combined only a few minutes before serving.

Etymology

In the Russian language the Soljanka was first called up to the end of the 19th century Seljanka derived from сельский ( sel'skij ) " rural, the country " or село ( selo ) "village", and described initially very different rural ( and considered as healthy ) dishes, such as hot soup with meat or fish, cabbage, cucumbers, onions, to bread with eggs. The designation changed to " Soljanka " because eventually many salt products ( соль ( sol) "salt" ) were used for preparation. The exact etymology is disputed. Apart from the name also changed the recipes. In cookbooks of the 18th century was described as " Seljanka " only fish Soljanka.

Most changed the character of the Soljanka were used as tomatoes or tomato paste with the preparation.

Preparation

A distinction is today mainly three types, depending on whether meat, fish or mushrooms are the predominant ingredients. Common to all is that they are made with pickled vegetables, such as spices and pickles, mixed pickles or mushrooms.

To prepare ham or bacon is fried with onions, for example. There are also strips of vegetables and roast meat, rare meat, and tomato paste. Even pickles brine is then filled with meat broth or fish stock and depending on the recipe. After a short cooking time is the soup with salt, pepper and paprika rare and fresh herbs, such as dill, parsley and celery seasoned. In fish Soljanka freshwater fish and crayfish may be used instead of meat; the fungal Soljanka - besides mushrooms - fresh vegetables, such as potatoes, cabbage and carrots. Shortly before serving the soup is seasoned with lemon and sour cream. Capers and olives are possible additions.

Dissemination

Contrary to popular recipe names the Soljanka is traditionally not to be found in the Ukrainian and Belarusian cuisine. Except in Russia Soljanka is known today in many Eastern European countries. In Germany, the soup is particularly widespread in the east, as one of the most popular Soljanka stews in the GDR gastronomy. It was here mainly served as an appetizer.