Muscovite Solyanka Recipes
SOLIANKA OR RUSSIAN BEEF SOUP
This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g
MUSCOVITE SOLYANKA
This traditional Ukrainian layered fish and vegetable bake has the same name as one of the Russian classic soups. The name reflects the prevalent 'sourness' of the ingredients.
Provided by ksilvan
Categories Russian
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into large pieces.
- Bring the stock to a gentle simmer in a large pan; add fish and cook for 4 minutes.
- Remove with a slotted spoon.
- Reserve 2/3 cups stock and set aside, leaving the remaining stock in pan.
- Pour water into pan of stock.
- Bring to a boil; add cabbage. Simmer for 2 minutes then strain well.
- Melt half the butter in a pan.
- Fry onions for 5 minutes.
- Stir in the strained cabbage and reserved stock into butter, bring to a boil.
- Cover with a tight fitting lid and cook on low heat for 1 hour, until tender. Season with salt and pepper.
- Preheat the oven to 400 degrees Fahrenheit.
- Spoon half the cabbage into a baking dish.
- Top with the fish and the pickles.
- Spoon over remaining cabbage and if there is any remaining buttery stock.
- Scatter the olives, capers and the breadcrumbs over the top.
- Melt the remaining butter and drizzle over the top.
- Bake for 25 to 30 minutes or until lightly browned.
- Serve with boiled potatoes.
Nutrition Facts : Calories 452.9, Fat 28.5, SaturatedFat 10.8, Cholesterol 175.6, Sodium 1087.5, Carbohydrate 20.1, Fiber 4.3, Sugar 6.4, Protein 29.3
RUSSIAN MEAT SOLYANKA
While in Russia my DH and I enjoyed all the different soups we tried there, specially in the cold winter months. One of our favorites was "Meat Solyanka - (salty)" I've been searching for it ever since we returned. I found this one on a Russian site and it comes the closest to what we wanted, though I've changed it quite a bit so it's not really authentic, we like the meat left in ours and a thicker soup than we were served and I also changed it to use my crock pot for ease. I hesitate to make this public as it's not the Beef Stew taste we are used to, but the spices give it a rich, salty, spicy taste and if you're up to trying something a little different you may like this.
Provided by Bonnie G 2
Categories Stew
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a pan with oil or butter.
- Cut onion in thin semi rings and stir until transparent, but not browned.
- Cut pickled cucumbers in strips and add to onions.
- Add tomato paste and stir until mixed - 2-3 minutes.
- Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
- Add to Crock pot.
- Add can of stewed tomatoes and water to just the top of mixture.
- Cook on high for 4 hours.
- About 1 hour before serving add olives, mushrooms and capers.
- Add flour to thicken.
- Serve with a dollop of sour cream and lemon slice for garnish.
Nutrition Facts : Calories 312.7, Fat 15.9, SaturatedFat 5.5, Cholesterol 93.1, Sodium 1150.6, Carbohydrate 11.1, Fiber 2.2, Sugar 5.1, Protein 31.9
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