Solianka or Russian Beef Soup

admin 26/04/20 Recipes


6 servings

Prep Time


Cook Time



2 ounces: dried mushrooms

3/4 cup: water

1/2 cup: unsalted butter

3: onions, chopped

1 cup: cooked diced veal

1 cup: diced ham

1/4 pound: kielbasa sausage, cut into 1 inch pieces

2 quarts: beef stock

3: bay leaves

10: black peppercorns

2: dill pickles, diced

2 tablespoons: capers

12: marinated mushrooms

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

2 tablespoons: tomato paste

1 1/2 tablespoons: all-purpose flour

12: kalamata olives

1/3 cup: chopped fresh dill weed

1/4 teaspoon: dried marjoram

3 cloves: garlic, minced

1/4 cup: dill pickle juice

1 teaspoon: Hungarian sweet paprika

: salt to taste

: ground black pepper to taste


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.


Calories: 478 kcal

Carbohydrates: 26.9 g

Cholesterol: 100 mg

Fat: 30.4 g

Fiber: 4.7 g

Protein: 25.4 g

Sodium: 1375 mg

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