Solyanka

I took a cooking class specifically to learn how to make Solyanka correctly. The instructor explained why pickled vegetables is used the way it is — something I'd never understood from just eating it. The subtly sour from fermentation result when you make it yourself is different. Russian New Year …

I've now had Solyanka prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises buckwheat in the way the Russian tea tradition using a samovar is centuries old and central to social hospitality. The rich and dairy-forward character is more pronou…

Solyanka opened a door into a cuisine I'd previously known almost nothing about. The subtly sour from fermentation flavours are unlike anything in my usual rotation and I mean that positively. the Russian tea tradition using a samovar is centuries old and central to social hospitality. Understanding…

Solyanka at this place was fine. The savoury and satisfying flavour was there but not distinguished. buckwheat was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the Russian tea tradition using a samovar is ce…

Solyanka here was solidly made — subtly sour from fermentation without anything to complain about. buckwheat was present and handled reasonably. But something was missing from the depth that this dish should have. Russian New Year table is the most important annual food event, laden with Olivier sa…

I first ate Solyanka on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the hearty and warming quality I remembered. buckwheat was handled correctly — something most restaurants here get slightly wrong. Russian New Year table is th…