Selyanka, solyanka, hodgepodge

Solyanka (selyanka, hodgepodge) is a dish of Russian cuisine, a soup with a thick meat (less often fish or mushroom) broth with hot spices. Solyanka is a sour, salty, and spicy soup due to the addition of pickles, olives, capers, lemon and pickled or marinated mushrooms. The vegetables used include cabbage and potatoes. Despite its nutritiousness, solyanka is considered to be the first dish in Russia, followed by the second, main course. Culinary experts, historians and linguists are still arguing which of the names is more ancient and more correct: solyanka or selyanka. The dish in restaurants is commonly called solyanka. There is another Russian dish also called solyanka and made from stewed cabbage with sausages, an analogue of the Alsatian choucroute, the German sauerkraut and the Polish bigos.


  • For the broth: onion – 1 bulb
  • carrot – 1 piece
  • turkey – 2 sticks
  • celery or parsley – 2–3 sprigs
  • bay leaf
  • black pepper – 3-5 corns. For dressing: vegetable oil or butter for frying
  • bell pepper – to taste
  • tomato paste – 1 tbsp.
  • sour cream – to taste
  • black piped olives – 100 g
  • lemon– 1 piece
  • salt – to taste
  • capers – 50 g
  • any raw smoked and cooked-smoked meat products – 300–400 g
  • big onion – 2bulbs
  • pickled cucumbers – 4 pcs.

Preparation method (receipt)

Wash the turkey sticks, put in a saucepan and pour 1.5 liters of water. Add the peeled onions and carrots. Cook under a high heat and bring to the boil. Slack the fire, skim off the foam with a slotted spoon and season with salt. Cook for 40 minutes. Add a bay leaf, peppercorns and spicy greens for 10 minutes until done. Take out the turkey, remove the meat from the bones, cut into pieces, cover and set aside. Strain out the broth. Peel and chop the onion and fry in a small amount of vegetable oil or butter until golden brown. Cut meat products - sausage, ham, frankfurters, etc. into small pieces and put in the frying pan with onions, cook 4 minutes. Add the tomato paste, half a cup of broth, stir and simmer for 5 minutes. Put the ready meat dressing in a saucepan with strained broth. Cook on low heat. Cut cucumbers into thin strips and put in a pan with capers and olives. Bring to the boil. Cook on low heat for 10 minutes. Cover and let it draw. Divide turkey meat between plates together with a slice of lemon. Serve sour cream separately.

onion carrot turkey celery parsley bell pepper tomato paste sour cream olives lemon capers smoked meat products pickled cucumbers