Recipe by Bonnie G #2
While in Russia my DH and I enjoyed all the different soups we tried there, specially in the cold winter months. One of our favorites was "Meat Solyanka - (salty)" I've been searching for it ever since we returned. I found this one on a Russian site and it comes the closest to what we wanted, though I've changed it quite a bit so it's not really authentic, we like the meat left in ours and a thicker soup than we were served and I also changed it to use my crock pot for ease. I hesitate to make this public as it's not the Beef Stew taste we are used to, but the spices give it a rich, salty, spicy taste and if you're up to trying something a little different you may like this.
Top Review by Tea Jenny
Hi Bonnie, you know how much we like soup, and we liked this one. We thought soup? or stew? it was quite a meal on it's own, I picked this because it was so different, I used beef, ham and sausage. the flavour was amazing, it had a nice sour salty taste sooo good with a chunk of bread that I made from my other baby, this is definitely a soup for cold weather it sure does warm you up. I am so pleased you posted it. First time I had Russian soup/stew. Made for PAC fall 09
- 1 lb stewing beef, sliced thin
- 2 small sausages
- 1⁄2 lb ham, sliced thin
- 2 carrots, cubed small
- 1 onion, sliced small
- 1 parsley root, cubed small
- 1 pickled cucumber (I used dill pickles)
- 1 tablespoon tomato paste
- 1 (14 1/2 ounce) can stewed tomatoes
- 1⁄2-1 cup water
- 5 mushrooms, sliced (or to taste)
- 1 tablespoon flour
- 11 pitted black olives, chopped
- 1 tablespoon capers
- salt & pepper
- 1 tablespoon sour cream, for topping
- 1 lemon slice, for garnish
Directions See How It's Made
- Preheat a pan with oil or butter.
- Cut onion in thin semi rings and stir until transparent, but not browned.
- Cut pickled cucumbers in strips and add to onions.
- Add tomato paste and stir until mixed - 2-3 minutes.
- Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
- Add to Crock pot.
- Add can of stewed tomatoes and water to just the top of mixture.
- Cook on high for 4 hours.
- About 1 hour before serving add olives, mushrooms and capers.
- Add flour to thicken.
- Serve with a dollop of sour cream and lemon slice for garnish.