Wild Mushrooms and Beef Stew 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." — Karen The only recommendation I have is to rehydrate the mushrooms and let the sand settle. Also, you may want to double the recipe and freeze some for future meals. I make it with all kinds of cooked meat in the traditional Russian fashion, in Russia Solianka is the "clean out your fridge" soup.
Photo by Chef ..

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Original recipe makes 6 servings

  • 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

Directions

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 cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes. 3.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. 4.Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes. 5.Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

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