Winter Solyanka in Estonian Style
4 servings
30 minutes
Estonian winter solyanka is a rich, aromatic, and warming soup that reflects the traditions of Estonian cuisine. The origins of this dish stem from Russian solyanka, but the Estonian version is distinguished by a special combination of smoked meats and pickled cucumbers that give it a spicy flavor with a slight tang. The rich broth filled with sausages, small sausages, and olives creates a dense texture and layered flavors. Seasoned with onions and tomato paste, the soup gains depth and softness, while herbs and spices bring it to a harmonious finish. It is the perfect winter dish that provides warmth and comfort, especially after long frosty days, served with thick black bread that emphasizes its richness.
1
Chop and fry a lot of onions in olive oil, add chopped cucumbers (can be pickled) and tomato paste. Fry well.
- Onion: 2 heads
- Pickled cucumbers: 3 pieces
- Tomato paste: 1 glass
2
Boil water. Add the prepared sauté. Add sliced brisket, sausages, smoked sausages, and anything else you can find.
- Hunter's sausages (kabanosy): 2 pieces
- Sausages (wieners): 2 pieces
- Spikachki (fat-studded sausages): 2 pieces
3
Add olives and black olives. Then season with herbs, pepper, and salt to taste.
- Green olives: to taste
- Black olives: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Let it steep for 5–10 minutes.
