Seljanka

Name: Seljanka
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Estonian
Ingredients: 300g smoked beef sausage, sliced; 200g cooked chicken breast, cubed; 1 large onion, diced; 3 pickled cucumbers, diced; 100g green olives, sliced; 3 tbsp tomato paste; 1.5L beef broth; 2 tbsp butter; 1 lemon, sliced; 200ml sour cream; 2 bay leaves; Fresh dill and parsley; Salt and black pepper

Seljanka (SEL-yahn-kah)

Estonian Solyanka Soup

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 350 kcal

A rich, tangy Estonian version of solyanka with smoked sausage, pickled cucumbers, olives, and sour cream in a savory tomato broth.

Nutrition & Info

Protein 20.0g

Carbs 18.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large pot ladle cutting board

Presentation Guide

Vessel: deep soup bowl

Garnishes: sour cream, lemon slice, fresh dill

Accompaniments: dark rye bread

Ingredients

300g smoked beef sausage, sliced
200g cooked chicken breast, cubed
1 large onion, diced
3 pickled cucumbers, diced
100g green olives, sliced
3 tbsp tomato paste
1.5L beef broth
2 tbsp butter
1 lemon, sliced
200ml sour cream
2 bay leaves
Fresh dill and parsley
Salt and black pepper

Instructions

1
Melt butter in a large pot, sauté onion until golden, about 8 min.
2
Add sliced sausage and chicken, cook 5 min until lightly browned.
3
Stir in tomato paste and cook 2 min.
4
Add beef broth, pickled cucumbers, olives, and bay leaves. Bring to a simmer.
5
Cook for 20 min to meld flavors. Season with salt and pepper.
6
Serve with a slice of lemon, a dollop of sour cream, and chopped fresh herbs.

💡

Did You Know?

Seljanka became so popular during the Soviet era that most Estonians consider it a national dish, even though its origins are Russian.

Chef's Notes

Equipment Tips

large pot
ladle
cutting board

Garnishing

sour cream, lemon slice, fresh dill

Accompaniments

dark rye bread

The Story Behind Seljanka

Seljanka entered Estonian cuisine during the Soviet period as a Russian solyanka adaptation. Estonian cooks made it their own by using local smoked meats and adding generous amounts of sour cream. The soup's complex flavor profile — smoky, tangy, salty, and sour — made it an instant favorite that outlasted the Soviet era. Today it appears on restaurant menus across Estonia as a beloved comfort food, representing how Estonian cuisine absorbed and transformed outside influences into something distinctly local.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Soviet era adaptation

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