Solianka or Russian Beef Soup

Ingredients

  • ground black pepper to taste
  • salt to taste
  • 1 teaspoon Hungarian sweet paprika
  • ¼ cup dill pickle juice
  • 3 cloves garlic, minced
  • ¼ teaspoon dried marjoram
  • 1/3 cup chopped fresh dill weed
  • + 17 more ingredients
    • 12 kalamata olives
    • 1 ½ tablespoons all-purpose flour
    • 2 tablespoons tomato paste
    • 1 (28 ounce) can Italian-style whole peeled tomatoes
    • 12 marinated mushrooms
    • 2 tablespoons capers
    • 2 dill pickles, diced
    • 10 black peppercorns
    • 3 bay leaves
    • 2 quarts beef stock
    • ¼ pound kielbasa sausage, cut into 1 inch pieces
    • 1 cup diced ham
    • 1 cup cooked diced veal
    • 3 onions, chopped
    • ½ cup unsalted butter
    • ¾ cup water
    • 2 ounces dried mushrooms

1. Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside. 2. 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 ch...

View full recipe at SpringPad

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