solianka

solianka (countable and uncountable, plural soliankas)

1. Alternative spelling of solyanka.
   • 1982, Lynn Visson, “Soups”, in The Complete Russian Cookbook, Ann Arbor, Mich.: Ardis, →ISBN, page 73:

     Note: in Russian cooking “solianka” is used to describe both a kind of soup such as the mixed or fish solianka included here, and a stew consisting of many ingredients – usually cabbage (see the fish, mushroom and vegetable soliankas found in the fish and vegetable chapters.)

   • 1997, James Villas, “Introduction”, in Stews, Bogs, and Burgoos: Recipes from the Great American Stewpot, New York, N.Y.: William Morrow and Company, Inc., →ISBN, page x:

     The Italian- and Portuguese-style fish stews of northern California and New England, respectively; the Russian soliankas, German goulashes, and Greek lamb stews of the Midwest; […]—these stews certainly had their foreign antecedents, but by the time they had been transformed in the all-American stewpot, there can be no doubt that they assumed an altogether new identity that will forever be part of our proud culinary heritage.

   • 2012, Stacey Ballis, chapter 14, in Off the Menu, New York, N.Y.: Berkley Books, →ISBN, page 172:

     Nat is arranging raw veggies on a platter, and my mom is stirring a big pot of solianka, a traditional Russian soup full of meats and bright flavors like capers and olives.