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Original DDR-Soljanka

Ach, Soljanka... alone the thought of it awakens memories, right? Of cozy evenings, of Grandma's kitchen, of a time when life perhaps felt a bit simpler. This dish is so much more than just a soup or a stew. It's a piece of home, a piece of history, especially for anyone who experienced the DDR era or whose family has roots there. And you know what? It's not at all difficult to recreate this classic! This recipe here is super uncomplicated, guaranteed to succeed, and simply tastes heavenly hearty and filling.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup, Stew
Cuisine: DDR, Eastern European, German
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg Kasseler or pork schnitzel meat cut into small pieces
  • 350 g Bologna or Jagdwurst (hunter's sausage) diced
  • 4 large onions finely chopped
  • 2 jars pickles finely chopped, reserve liquid
  • 2 jars Letscho
  • 300 g cherry tomatoes diced (regular tomatoes also work)
  • 1 cup Crème fraîche or sour cream for serving
  • Oil for searing
  • Salt to taste
  • Pepper to taste
  • sweet paprika powder
  • Ketchup to taste
  • Lemon slices for serving (optional)

Equipment

  • Large Pot

Method
 

  1. Step 1: Heat some oil in a large pot or deep pan.
  2. Step 2: Sear the meat in batches until browned and well-seasoned with salt, pepper, and plenty of sweet paprika powder.
  3. Step 3: Add the diced sausage and chopped onions to the pot. Sauté until the onions are soft and translucent.
  4. Step 4: Add the chopped pickles (with a few spoons of pickle liquid) and diced tomatoes.
  5. Step 5: Stir everything well and then deglaze with the two jars of Letscho.
  6. Step 6: Add water carefully, just enough to cover the ingredients and achieve a slightly thick, stew-like consistency. You can add more later if needed.
  7. Step 7: Cover and simmer gently for about 30 minutes, or preferably 45-60 minutes, until the meat is tender and the soup is slightly thickened.
  8. Step 8: Season generously to taste with salt, pepper, paprika, ketchup, and/or extra pickle liquid for desired acidity. Add a little more water if the soup is too thick.
  9. Step 9: Serve hot, topped with a dollop of Crème fraîche or sour cream and an optional slice of lemon. Fresh bread is a great accompaniment.

Notes

Tips for Success: Take your time searing the meat to build flavor. Use a quality sausage that tastes good on its own. The pickle liquid is key for the authentic sour taste. Patience during simmering makes the meat tender and the Soljanka thicker and more aromatic. Don't skip the final seasoning step – taste and adjust until it's perfect! You can prepare the meat and onions the day before to save time.
Substitutions & Additions: You can use other meats like beef (requires longer cooking) or different sausages like Bockwurst or Wiener Würstchen. Add more vegetables like bell peppers, potatoes, or carrots. Olives, capers, or a splash of vinegar can boost the sourness. Add hot paprika or chili flakes for heat. Crème légère or cream can substitute Crème fraîche/Schmand.
How to Store It: Let the Soljanka cool completely before transferring to airtight containers. It keeps for 3-4 days in the refrigerator. It freezes exceptionally well and can be stored for several months. Reheat slowly in a pot on the stove, stirring occasionally and adding a little water or broth if needed.