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.
Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside. Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms...
- Yield: 6
- Cooking time: 40 Min
- Publisher: Allrecipes.com
- 2 ounces dried mushrooms
- 3/4 cup water
- 1/2 cup unsalted butter
- 3 onions, chopped
- 1 cup cooked diced veal
- 1 cup diced ham
- 1/4 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 1/2 tablespoons all-purpose flour
- 12 kalamata olives
- 1/3 cup chopped fresh dill weed
- 1/4 teaspoon dried marjoram
- 3 cloves garlic, minced
- 1/4 cup dill pickle juice
- 1 teaspoon Hungarian sweet paprika
- salt to taste
- ground black pepper to taste
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