📝 About This Recipe
A beloved staple of East German culinary heritage, Soljanka is a thick, restorative soup known for its signature 'Säuerlich' (sour) and 'Herzhaft' (savory) profile. This version blends a rich tomato base with smoky meats, tangy pickles, and sweet peppers to create a complex depth of flavor that warms the soul. Perfect for using up high-quality cold cuts, it is a rustic masterpiece that tastes even better the next day.
🥗 Ingredients
The Meat Base
- 100 grams Smoked Bacon (Speck) (finely diced)
- 200 grams Salami or Jagdwurst (cut into thin strips or matchsticks)
- 200 grams Leftover Roast Pork or Ham (diced into bite-sized pieces)
Vegetables & Aromatics
- 2 medium Yellow Onions (finely sliced into half-moons)
- 1 large Red Bell Pepper (seeded and cut into thin strips)
- 2 cloves Garlic (minced)
- 4-5 pieces German Pickles (Gewürzgurken) (sliced into matchsticks)
- 3 tablespoons Tomato Paste (double concentrated)
Liquid & Spices
- 1.5 liters Beef or Vegetable Broth (high quality)
- 100-150 ml Pickle Juice (strained from the pickle jar)
- 1 tablespoon Smoked Paprika (sweet variety)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Vegetable Oil (for sautéing)
- to taste Salt and Black Pepper (be cautious with salt as meats are salty)
For Garnish
- 1 dollop per bowl Sour Cream (Schmand) (full fat)
- 1 piece Lemon (cut into thin slices)
- 1/2 bunch Fresh Parsley (chopped)
- 1 teaspoon per bowl Capers (optional but traditional)
👨🍳 Instructions
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1
Prepare all your ingredients by slicing the meats, onions, peppers, and pickles into uniform strips. This ensures a consistent texture in every spoonful.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced bacon and fry until the fat renders out and it becomes crispy.
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3
Add the salami and roast pork/ham to the pot. Sauté for 5-7 minutes until the meats are slightly browned and fragrant.
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4
Stir in the sliced onions and bell peppers. Cook for about 5 minutes until the onions become translucent and soft.
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5
Add the minced garlic and tomato paste. Stir constantly for 2 minutes to 'toast' the tomato paste; it should turn a deep brick-red color and smell slightly sweet.
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6
Sprinkle the smoked paprika over the mixture and stir quickly for 30 seconds to release the oils without burning the spice.
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7
Deglaze the pot by pouring in the pickle juice, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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8
Pour in the broth and add the bay leaves and the sliced pickles. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. This allows the flavors of the smoked meats and tangy pickles to meld perfectly.
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10
Taste the soup. Add salt, pepper, or more pickle juice if you prefer a sharper tang. If it's too acidic, a pinch of sugar can balance it out.
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11
Remove the bay leaves before serving.
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12
Ladle the hot soup into deep bowls. Top each serving with a generous dollop of sour cream, a slice of lemon, a sprinkle of fresh parsley, and a few capers.
💡 Chef's Tips
Use a variety of meats for the best flavor; a mix of smoked, cured, and roasted meats adds incredible complexity. Don't skip the 'toasting' of the tomato paste, as this removes the raw metallic taste and adds a deep umami base. Always use high-quality German-style pickles (like Spreewald pickles) which are vinegar-based rather than fermented salt-brine pickles for the authentic 'Ost-Soljanka' taste. If the soup is too thin for your liking, you can simmer it uncovered for the last 10 minutes to reduce and thicken the base. Soljanka is famously better the next day after the flavors have had 24 hours to develop in the fridge.
🍽️ Serving Suggestions
Serve with thick slices of dark, crusty German rye bread (Graubrot) slathered in salted butter. A cold German Pilsner or a crisp Lager provides a refreshing contrast to the smoky, salty flavors. For an authentic experience, offer extra lemon wedges on the side so guests can adjust the acidity to their liking. A small side salad of fresh cucumbers with dill and vinegar dressing complements the hearty nature of the stew.