[9] The first written mention of solyanka or selyanka dates back to the 17th century, where is it described as a hot dish with cabbage, salted cucumbers, meat, poultry, fish, mushrooms or other products.

It was mentioned by Russian chef Gerasim Stepanov in 1834 under the section on "Miscellaneous Shti" (shchi) alongside nettle soups and Ukrainian borshch.

Yekaterina Avdeyeva's 1842 book "The Handbook of an Experienced Russian Hostess" (1842) gives a version of solyanka soup made with mushrooms.

[11] Solyanka is also popular in the former East Germany (the current German states of Brandenburg, Mecklenburg-Vorpommern, Saxony, Saxony-Anhalt, and Thuringia, along with the eastern half of Berlin), where it is commonly found in restaurants and available in canned form in grocery stores.

This practice stems from the era when the Soviet Army was stationed in the GDR, and Soljanka was found on the menu at many East German restaurants.