Hard

Solianka (Russian Beef Soup)

Name: Solianka (Russian Beef Soup)
Prep time: 39 min
Cook time: 101 min
Total time: 140 min
Yield: 4 servings
Ingredients: 2 ounces dried mushrooms; 0.75 cups water; 0.5 cups unsalted butter , divided; 3 onions , chopped; 1 cup cooked diced veal; 1 cup diced ham; 0.25 pounds kielbasa sausage , cut into 1 inch pieces; 2 quartss beef stock; 3 bays leaves; 10 blacks peppercorns; 12 marinateds mushrooms; 2 dills pickles , diced; 2 tablespoons capers; 1 , 28 ounce; 2 tablespoons tomato paste; 1.5 tablespoons all-purpose flour; 12 kalamatas olives; 0.33 cups chopped fresh dill weed; 0.25 cups dill pickle juice; 3 cloves garlic , minced; 1 teaspoon Hungarian sweet paprika; 0.25 teaspoons dried marjoram; salt and ground black pepper to taste

Total Time

2h 20m

39m prep · 101m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥜 Nut-Free

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

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Ingredients

2 ounces dried mushrooms
0.75 cups water
0.5 cups unsalted butter , divided
3 onions , chopped
1 cup cooked diced veal
1 cup diced ham
0.25 pounds kielbasa sausage , cut into 1 inch pieces
2 quartss beef stock
3 bays leaves
10 blacks peppercorns
12 marinateds mushrooms
2 dills pickles , diced
2 tablespoons capers
1 , 28 ounce
2 tablespoons tomato paste
1.5 tablespoons all-purpose flour
12 kalamatas olives
0.33 cups chopped fresh dill weed
0.25 cups dill pickle juice
3 cloves garlic , minced
1 teaspoon Hungarian sweet paprika
0.25 teaspoons dried marjoram
salt and ground black pepper to taste

Instructions

1

Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2

Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3

Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4

Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5

Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6

Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.