This rich and tangy solianka soup recipe 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
Recipe Instructions
Step 1
Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
Step 2
Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.
Step 3
Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
3 cloves garlic, minced
salt and 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
2 quarts beef stock
10 black peppercorns
2 dill pickles, diced
2 tablespoons capers
12 marinated mushrooms
12 kalamata olives
1 teaspoon Hungarian sweet paprika
1 lemon, sliced
1 cup sour cream, or as needed
0.75 cup water
0.25 teaspoon dried marjoram
1.5 tablespoons all-purpose flour
0.25 cup dill pickle juice
0.5 cup unsalted butter, divided
0.25 pound kielbasa sausage, cut into 1 inch pieces
