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Russian meat soup with pickles recipe

1 lb bottom round beef, cubed
9 oz ham, cubed
3 qrt beef boullion
1 tsp salt
3 onions
6 tbsp butter
3 pickles
3 large tomatoes
4 oz mushrooms, sliced and sauteed in butter
5 small smoked sausages, thinly sliced
24 black olives, pitted
2 small lemons
salt and pepper
measures conversion [+]

Place the meats, boullion, salt and pepper into a soup kettle. Bring to a boil and skim off the film several times until the broth is clear. Lower the heat and cook the meat until tender (about 2 hours). Peel and slice the onions. Place in a skillet and saute in the butter until golden and transparent. Peel the pickles, discard the seeds, and cut into thin slices. Peel, seed, and chop the tomatoes. Add the pickles to the onions and saute for 2 minutes. Add the tomatoes and continue cooking for about 8 to 10 minutes. Combine the sauteed vegetables with the broth, and add the smoked sausages. Reheat. Cover the olives with water and boil for several minutes. Drain and add to the soup. Adjust the seasoning. Garnish with thin lemon slices.

Cuisine: Russian
Source: Olga Timokhina collection
Recipe category: Soups > Other

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