Solyanka Soup Recipes

SOLIANKA OR RUSSIAN BEEF SOUP

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.

SOLYANKA SOUP RECIPE

Steps:

• Cut celery into four parts.
• In a large pot, bring water, chicken broth and celery to a boil.
• Meanwhile, julienne the pickles into thin, short strands or cubes. Slice olives into thin rings. Cube carrots. Finely dice tomatoes. Cube ham.
• Chop the onion and add to a skillet with the 2 Tbsp butter.
• Cook on medium heat until onions are completely sautéed and soft (4-6 minutes).
• Once onions are sautéed, add the cubed carrots. Sauté until carrots are fully cooked, stirring as needed. Add the flour, mix quickly. Add the diced tomato, pickle juice, sour cream and mix. Set aside. Turn off heat.
• Once the water/broth and celery come to a boil, remove and discard celery. Add the pickles and let boil five minutes. Add ham and olives.
• Add the sautéed ingredients to the pot. Season with salt and pepper. Reduce heat to low and 10 minutes.
• Add the chopped herbs.
• When serving, add fresh lemon juice with a dollop of sour cream to bowl with fresh herbs if desired.
• Enjoy!