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...


Ingredients

  • 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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