Russian cuisine is rich with hearty flavorful dishes, and Solyanka, a tangy and savory soup, stands as one of the most beloved. Traditionally made with smoked fish, this Russian Solyanka is a deliciously complex dish that has warmed the hearts and bellies of people for centuries. 

Solyanka dates back to the 15th century in Russia and is often considered a comfort food. The name comes from the word “sol”, meaning “salt”, which is fitting for a soup that features briny flavors from marinated tomatoes, pickles, or olives mixed with smoked meats or fish. Historically, Solyanka was prepared to make use of ingredients that were readily available during the colder months, making it a common winter dish. It became a popular choice for gatherings and celebrations, served hot to combat Russia’s harsh winter temperatures.

In addition to its historical role as a warming dish, Solyanka was also a thrifty way to repurpose leftovers, particularly after large feasts. With ingredients like cured meats, pickled vegetables, and hearty broths, it was a way to create a filling and flavorful meal from remnants, which contributed to its popularity across various social classes.

Although Solyanka has its roots in Russia, variations of the dish can be found in several countries across Eastern Europe and beyond. The three main types of Solyanka are based on the key ingredient used: fish, meat, or mushrooms. 

This version’s key ingredient is fish, and is called Rybnaia Solyanka. This fish version is popular in coastal regions and uses smoked or fresh fish as the base. Smoked sturgeon, cod, or trout are popular choices. The addition of briny vegetables, lemon juice, or capers creates a bright and savory contrast to the rich fish broth.

Across the former Soviet Union, you will find that each country adds its own twist to Solyanka. In Ukraine, for example, the soup might be thickened with potatoes, while in Belarus, they might use local fish or wild mushrooms. Even outside of Eastern Europe, chefs have begun incorporating different spices and ingredients to modernize the dish.

Solyanka is a great make-ahead dish because the flavors only improve after sitting for a day or two. Here’s how to store it properly. 

-Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Be sure to cool it to room temperature before sealing the container to avoid condensation inside.

-Freezing: Smoked fish Solyanka freezes well for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers or zip-top bags. When you’re ready to eat, thaw the soup in the refrigerator overnight, then reheat it gently on the stove.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!