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Solyanka (also spelled soljanka), which comes from the word for “salt,” possibly originated in Ukraine in the 17th century and became beloved by Russians. This is a hearty, thick soup with salty cured meats, sausages, olives, pickles, sometimes carrots, and dill and sour cream for garnish. Meat Solyanka is a well known Russian and Ukrainian soup with sour and smoked meaty flavour.
There are meat, fish and vegetable (mushroom) Solyanka but today we are cooking the meat one. Russian salted cucumbers are always used in Solyanka and they give the soup that distinctive salty and sour taste. Sometimes some pickle brine is also added. In meat Solyanka you are supposed to use several types of meats (at least 3 different types), most of the meats should be smoked. For meats in Solyanka soup all kinds of smocked supplies are used: ham, sausages, frankfurters, chicken, bacon.