For a richer flavor, consider using a combination of beef and pork stock. Feel free to adjust the amount of dill pickle juice and capers to your preference for tartness. If you don't have veal, you can substitute with more ham or another cooked meat of your choice. A dollop of crème fraîche can be used in place of sour cream for garnish. Solianka tastes even better the next day, as the flavors continue to develop.
Solianka (Russian Beef Soup)
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PREP TIME25 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS106
Embark on a culinary journey to Russia with Solianka, a robust and flavorful soup that's a meal in itself. This hearty concoction, brimming with savory meats, briny pickles, and aromatic herbs, is traditionally served with a shot of vodka and garnished with a refreshing swirl of sour cream and a bright lemon slice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol100 mg
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Fiber5 g
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Protein25 g
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Saturated Fat14 g
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Sodium1374 mg
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Sugar11 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
25 mins
Rehydrate the Mushrooms: Soak dried mushrooms in 3/4 cup of water for 20-30 minutes, until softened. Drain, reserving the soaking liquid.
02
Step
10 mins
Sauté the Aromatics and Meats: In a large pot, melt 1/4 cup of butter over medium-high heat. Sauté the chopped onions, diced veal, ham, kielbasa sausage, and rehydrated mushrooms until fragrant and lightly browned.
03
Step
2 mins
Build the Broth: Pour in the beef stock and reserved mushroom water. Bring the mixture to a boil.
04
Step
13 mins
Infuse with Herbs and Brine: Create a bouquet garni by tying the bay leaves and peppercorns in cheesecloth. Add the bouquet garni, marinated mushrooms, diced pickles, and capers to the pot. Reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.
05
Step
5 mins
Tomato Base: In a separate skillet, melt the remaining 1/4 cup of butter. Add the canned tomatoes (crushed) and tomato paste. Cook for 2-3 minutes, then stir in the flour. Cook for another 2-3 minutes, creating a roux.
06
Step
2 mins
Combine and Simmer: Ladle about 1 cup of the soup into the skillet with the tomato mixture, stirring to combine. Pour the skillet mixture back into the main soup pot.
07
Step
13 mins
Final Flavors: Add the Kalamata olives, fresh dill, dill pickle juice, minced garlic, Hungarian sweet paprika, and dried marjoram. Season generously with salt and black pepper to taste. Simmer for an additional 10-15 minutes.
08
StepServe: Remove the pot from heat and discard the bouquet garni. Adjust seasonings as needed. Serve hot, garnished with dollops of sour cream and slices of fresh lemon.
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Bonita Shields
Jun 9, 2025The balance of savory, sour, and spicy is perfect. I'll be making this again!
Vinnie Bechtelar
May 19, 2025I made this for a dinner party, and everyone raved about it. It's definitely a showstopper.
Cordie Stanton
Jan 21, 2025A bit time-consuming, but totally worth the effort. The results are restaurant-quality.
Johnathan Schultz
Jan 6, 2025I was a bit intimidated by the long list of ingredients, but the recipe was easy to follow and the soup turned out amazing!
Otha Orn
Dec 9, 2024My family loved this! The flavors are complex and interesting. Will definitely make again!
Fidel Fadel
Sep 21, 2024A great soup for a cold winter day. Hearty and flavorful.
Monserrat Harris
Sep 1, 2024This soup is incredible! So much flavor in every bite.
Shea Schaefer
Jun 16, 2024I added a splash of vodka at the end, and it really elevated the flavor! Thanks for sharing.