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Saturday, July 30, 2016

Solianka Or Russian Beef Soup

Ingredients

  • Servings: 6
  • 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

Recipe

    Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • 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 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.
  • 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.
  • add the olives, dill, marjoram, garlic, pickle juice, and paprika. adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
  • remove pot from heat and remove bouquet garni. adjust seasonings and serve with sour cream and lemon.

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