Solianka or Russian Beef Soup

SUBMITTED BY: Karena PHOTO BY: engletrollet.no

"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."

PREP TIME	25 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (5)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 14, 2003 by SUE-S.

This soup was really good! I served it at a dinner party with a Russian theme and it was a big hit. It makes a very hearty main course. The only recommendation I have is to rehydrate the mushrooms and let the sand settle. Also, you may want to double the recipe and freeze some for future meals!!!

7 users found this review helpful

Reviewed on Dec. 14, 2003 by CELTGODESS

This recipe was very authentic and very close to what we were used to eating when we lived in Russia. My kids who were born in Russia and grew up eating Russian foods love this, but it might not go over so well with American kids. We love this, and I make it with all kinds of cooked meat in the traditional Russian fashion, in Russia Solianka is the "clean out your fridge" soup.

6 users found this review helpful