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Solianka (Russian Beef Soup)
Solianka (Russian Beef Soup)
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Indulgent solianka soup with wild mushrooms, three meats, savory beef stock, kalamata olives, marinated mushrooms, capers, and dill pickles.
Ingredients:
  • 2 ounces dried mushrooms
  • 0.75 cup water
  • 0.5 cup unsalted butter, divided
  • 3 onions, chopped
  • 1 cup cooked diced veal
  • 1 cup diced ham
  • 0.25 pound kielbasa sausage, cut into 1 inch pieces
  • 2 quarts beef stock
  • 3 bay leaves
  • 10 black peppercorns
  • 12 marinated mushrooms
  • 2 dill pickles, diced
  • 2 tablespoons capers
  • 1 (28 ounce) can Italian-style whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1.5 tablespoons all-purpose flour
  • 12 kalamata olives
  • 0.33333298563957 cup chopped fresh dill weed
  • 0.25 cup dill pickle juice
  • 3 cloves garlic, minced
  • 1 teaspoon Hungarian sweet paprika
  • 0.25 teaspoon dried marjoram
  • salt and ground black pepper to taste
  • 1 cup sour cream, or as needed
  • 1 lemon, sliced
Instructions:
  • Rehydrate mushrooms in a small bowl filled with water until they become tender, for 20 to 30 minutes. Save the flavorful soaking liquid for later use.
  • In a large pot over medium-high heat, melt 1/4 cup of butter until sizzling. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in the fragrant butter until golden. Pour in stock and mushroom water, then bring to a vigorous boil.
  • Create a fragrant bouquet garni by tightly wrapping bay leaves and peppercorns in cheesecloth. Introduce the bouquet garni, marinated mushrooms, pickles, and capers to the soup. Simmer gently for 10 to 15 minutes to infuse the flavors.
  • Melt the remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste; cook for 2 to 3 minutes. Then add flour and cook for another 2 to 3 minutes. Stir in 1 cup of soup, then return the mixture to the soup pot.
  • Combine olives, dill, pickle juice, garlic, paprika, and marjoram in a pot. Season generously with salt and black pepper. Simmer for 10 to 15 minutes.
  • Take the pot off the heat and remove the bouquet garni. Taste and adjust seasonings, then serve with a dollop of sour cream and a slice of lemon to garnish.

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