Solianka or Russian Beef Soup Recipe

Ingredients
<br>- 2 ounces dried mushrooms
<br>- ¾ cup water
<br>- ½ cup unsalted butter
<br>- 3  onions, chopped
<br>- 1 cup cooked diced veal
<br>- 1 cup diced ham
<br>- ¼ pound kielbasa sausage, cut into 1 inch pieces
<br>- 2 quarts beef stock
<br>- 3  bay leaves
<br>- 10  black peppercorns
<br>- 2  dill pickles, diced
<br>- 2 tablespoons capers
<br>- 12  marinated mushrooms
<br>- 1 (28 ounce) can Italian-style whole peeled tomatoes
<br>- 2 tablespoons tomato paste
<br>- 1 ½ tablespoons all-purpose flour
<br>- 12  kalamata olives
<br>- ⅓ cup chopped fresh dill weed
<br>- ¼ teaspoon dried marjoram
<br>- 3 cloves garlic, minced
<br>- ¼ cup dill pickle juice
<br>- 1 teaspoon Hungarian sweet paprika
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
<br>step 5: Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.
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Ingredients
- 2 ounces dried mushrooms
- ¾ cup water
- ½ cup unsalted butter
- 3 onions, chopped
- 1 cup cooked diced veal
- 1 cup diced ham
- ¼ 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 ½ tablespoons all-purpose flour
- 12 kalamata olives
- ⅓ cup chopped fresh dill weed
- ¼ teaspoon dried marjoram
- 3 cloves garlic, minced
- ¼ cup dill pickle juice
- 1 teaspoon Hungarian sweet paprika
- salt to taste
- ground black pepper to taste

Directions
step 1: Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
step 2: 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.
step 3: 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.
step 4: Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
step 5: Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

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