Solianka (Russian Beef Soup)
Description
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.
Ingredients
•
2 ounces dried mushrooms
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3/4 cup water
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1/2 cup unsalted butter, divided
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3 onions, chopped
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1 cup cooked diced veal
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1 cup diced ham
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1/4 pound kielbasa sausage, cut into 1 inch pieces
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2 quarts beef stock
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3 bay leaves
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10 black peppercorns
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12 marinated mushrooms
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2 dill pickles, diced
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2 tablespoons capers
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1 (28 ounce) can Italian-style whole peeled tomatoes
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2 tablespoons tomato paste
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1 1/2 tablespoons all-purpose flour
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12 kalamata olives
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1/3 cup chopped fresh dill weed
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1/4 cup dill pickle juice
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3 cloves garlic, minced
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1 teaspoon Hungarian sweet paprika
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1/4 teaspoon dried marjoram
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salt and ground black pepper to taste
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1 cup sour cream, or as needed
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1 lemon, sliced
Directions
1
Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2
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.
3
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.
4
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.
5
Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6
Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.