This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Beef Curry Soup
Curry Beef Soup
Beef Mushroom Barley Soup
Kazakh Beef Soup
Beef and Barley Soup III
more »
Top Related Articles
Russian Cuisine
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Making Beef Stock
Budget-Friendly Recipes for Ground Beef
Split Pea Soup
Cooking Questions: Soup
Cooking Questions: Beef
Corned Beef Basics
Matzo Ball Soup
Soup Up Your Chicken Soup
Related Collections
Peppercorns
Russian
Beef Soups and Stews
Eastern European
Pork Soups and Stews

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Solianka or Russian Beef Soup

By: Karena

"This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream."

Rate/Review | Read Reviews (24)

Prep Time:
25 Min

Cook Time:
40 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 ounces dried mushrooms
3/4 cup water
1/2 cup unsalted butter
3 onions, chopped
1 cup cooked diced veal
1 cup diced ham
1/4 pound kielbasa sausage, cut into 1 inch pieces
2 quarts beef stock
3 bay leaves
10 black peppercorns
2 dill pickles, diced
2 tablespoons capers
12 marinated mushrooms
1 (28 ounce) can Italian-style whole peeled tomatoes
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
12 kalamata olives
1/3 cup chopped fresh dill weed
1/4 teaspoon dried marjoram
3 cloves garlic, minced
1/4 cup dill pickle juice
1 teaspoon Hungarian sweet paprika
salt to taste
ground black pepper to taste

Directions

Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.