Recipe for solyanka with the trick overnight

Berlin (dpa / tmn) – As a “child of the East”, I love Soljanka! It was one of the few soups that was always on the menu when visiting a restaurant. And even today it is like an inner compulsion to have to order them when I – in rare cases – discover them on the menu.

We always have Soljanka the day after a raclette meal because I can use leftovers in it. The ingredients are quite flexible, so everyone can actually make their own soup. Today, of course, there is a real recipe here.

The soup is prepared fairly quickly and the temptation to want to eat it immediately is of course great. It smells so good. But if you can control yourself a little, you will not eat them until the next day. Because when the solyankan has soaked really well overnight, it tastes twice as good.

Ingredients for 6 people:

200 g bacon, 150 g cooked ham, 2 vegetable onions, 1 red pepper, 500 g pork (schnitzel, steak or filet), 4 Viennese sausages, 2 tablespoons paprika, salt and pepper, 4 cucumbers, 1/2 tube tomato paste, 2 glasses Letscho, 1 liter of vegetable broth or vegetable stock, a small glass of capers, 1 organic lemon, 1 cup sour cream, 1 bunch of dill


1. Cut the onion and bacon into small cubes. Cut peppers, cucumbers, cooked ham, pork, also small – and slice the sausages.

2. Fry the bacon in a large saucepan and fry the onion in it. Also add the peppers, the meat, the cooked ham and the sausage slices. Season with salt and pepper and powder everything with the paprika powder. Add the tomato puree and let it toast briefly. Glaze everything with the broth.

3. Now add the two glasses of Letscho to the soup. If the pepper pieces are too big for you, you can fish them out and cut them a little smaller in the pot. At the end, add the cucumber and capers together with the liquid in the soup and let everything cook for 5-10 minutes.

4. Meanwhile, wash the lemon well and cut it in half very thin, as you can eat it later. Wash and chop the dill. Season the soup again, pour into bowls or deep plates and serve with a drizzle of sour cream, lemon slice and dill.

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