Name: Solianka (Russian Beef Soup)
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Dried mushrooms - 2 ounces; Water - ¾ cup; Unsalted butter, divided - ½ cup; Onions, chopped - 3; Cooked diced veal - 1 cup; Diced ham - 1 cup; Kielbasa sausage, cut into 1 inch pieces - ¼ pound; Beef stock - 2 quarts; Bay leaves - 3; Black peppercorns - 10; Marinated mushrooms - 12; Dill pickles, diced - 2; Capers - 2 tablespoons; Italian-style whole peeled tomatoes - 1 (28 ounce) can; Tomato paste - 2 tablespoons; All-purpose flour - 1 ½ tablespoons; Kalamata olives - 12; Chopped fresh dill weed - ⅓ cup; Dill pickle juice - ¼ cup; Garlic, minced - 3 cloves; Hungarian sweet paprika - 1 teaspoon; Dried marjoram - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Sour cream, or as needed - 1 cup; Lemon, sliced - 1

Ingredients for - Solianka (Russian Beef Soup)

1. Dried mushrooms 2 ounces

2. Water ¾ cup

3. Unsalted butter, divided ½ cup

4. Onions, chopped 3

5. Cooked diced veal 1 cup

6. Diced ham 1 cup

7. Kielbasa sausage, cut into 1 inch pieces ¼ pound

8. Beef stock 2 quarts

9. Bay leaves 3

10. Black peppercorns 10

11. Marinated mushrooms 12

12. Dill pickles, diced 2

13. Capers 2 tablespoons

14. Italian-style whole peeled tomatoes 1 (28 ounce) can

15. Tomato paste 2 tablespoons

16. All-purpose flour 1 ½ tablespoons

17. Kalamata olives 12

18. Chopped fresh dill weed ⅓ cup

19. Dill pickle juice ¼ cup

20. Garlic, minced 3 cloves

21. Hungarian sweet paprika 1 teaspoon

22. Dried marjoram ¼ teaspoon

23. Salt and ground black pepper to taste ¼ teaspoon

24. Sour cream, or as needed 1 cup

25. Lemon, sliced 1

How to cook deliciously - Solianka (Russian Beef Soup)

1 . Stage

Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.

6 . Stage

Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.