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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 [+]

Make meat stock using bones, beef, soup vegetables, and bouquet garni, according to your preferences. Discard the bones and reserve the beef for another use. Bring 5 cups of stock and the white wine to a simmer. Keep at a gentle simmer while you prepare the other ingredients. Saute onions in vegetable oil until translucent, about 10 minutes. Add garlic and pureed tomatoes, and cook, stirring, until some of the liquid has evaporated, about 10 minutes more. Add to the stock. Add veal, ham, hot dogs, bacon, olives, capers, pickle and black pepper. Let mellow for 5 minutes, and adjust the salt, if necessary (although the other ingredients should have made the soup salty enough). Pour the solyanka into individual bowls. Arrange 2 tomato slices and one lemon slice on top of the soup in each bowl, sprinkle with dill and cilantro, and top with sour cream.

Cuisine: Russian
Source: Redisca
Recipe category: Meat-Dishes > Poultry, Meat-Dishes > Other, Soups > Other, Meat-Dishes > Beef

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