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![]() ![]() ![]() ![]() ![]() ![]() Solyanka "sbornaja" recipe![]() 2 lb assorted beef and veal bones 1/2 lb beef 1/4 lb boiled ham, cubed small 1/3 lb boiled lean veal, cubed small 1/4 lb hot dogs, sliced 1/4 lb lean bacon, cubed small 1 large onion, chopped 2 large beefsteak tomatoes, peeled and pureed 3 Roma (plum) tomatoes, peeled and sliced into rounds 3/4 cup Kalamata or black cured olives, pitted* 1 tbsp capers, drained 1 large Kosher dill pickle, quartered lengthwise and sliced 1 lemon, sliced into rounds, rinds removed 1 tbsp minced dill 1 tbsp minced cilantro 1 tsp freshly ground black pepper 1 cup dry white wine 2 cloves garlic, pressed assorted soup vegetables (but do not use parsnips) bouquet garni sour cream vegetable oil *I strongly suggest buying unpitted, barrel (i.e. by-the-pound) olives for this dish, and pitting them just before cooking. Canned olives are the WORST choice here. measures conversion [+] Method: ![]() Source: Redisca Recipe category: Meat-Dishes > Poultry, Meat-Dishes > Other, Soups > Other, Meat-Dishes > Beef |
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