Solianka or Russian Beef Soup

The recipe for this rich and tangy Russian soup calls for wild mushrooms and three types of meat cooked in a highly seasoned beef stock with kalamata olives, marinated mushrooms, capers, and dill pickles.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 478 Calories

Ingredients

• ½ cup unsalted butter
• ¾ cup water
• 1 ½ tablespoons all-purpose flour
• salt to taste
• 3 cloves garlic, minced
• ground black pepper to taste
• 1 (28 ounce) can Italian-style whole peeled tomatoes
• 3 onions, chopped
• 3 bay leaves
• 2 ounces dried mushrooms
• 2 tablespoons tomato paste
• 1 cup cooked diced veal
• 1 cup diced ham
• ¼ pound kielbasa sausage, cut into 1 inch pieces
• 2 quarts beef stock
• 10 black peppercorns
• 2 dill pickles, diced
• 2 tablespoons capers
• 12 marinated mushrooms
• 12 kalamata olives
• ⅓ cup chopped fresh dill weed
• ¼ teaspoon dried marjoram
• ¼ cup dill pickle juice
• 1 teaspoon Hungarian sweet paprika

Recipe Instructions

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.