Solianka or Russian Beef Soup


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

  • 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.

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