This solianka recipe is a traditional Russian soup served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Preparation Details
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 25 mins
Servings: 6
Ingredients
- 2 ounces dried mushrooms
- ¾ cup water
- ½ cup unsalted butter, divided
- 3 onions, chopped
- 1 cup cooked diced veal
- 1 cup diced ham
- ¼ pound kielbasa sausage, cut into 1 inch pieces
- 2 quarts beef stock
- 3 bay leaves
- 10 black peppercorns
- 12 marinated mushrooms
- 2 dill pickles, diced
- 2 tablespoons capers
- 1 (28 ounce) can Italian-style whole peeled tomatoes
- 2 tablespoons tomato paste
- 1 ½ tablespoons all-purpose flour
- 12 kalamata olives
- ⅓ cup chopped fresh dill weed
- ¼ cup dill pickle juice
- 3 cloves garlic, minced
- 1 teaspoon Hungarian sweet paprika
- ¼ teaspoon dried marjoram
- salt and ground black pepper to taste
Steps
- Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
- 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.
- 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.
- 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.
- Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
- Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.
