Russian Meat Solyanka
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.
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INGREDIENTS
Nutrition- 1
- 2small sausages
- 1⁄2
- 2
- 1
- 1parsley root, cubed small
- 1
- 1tablespoon tomato paste
- 1(14 1/2 ounce) can stewed tomatoes
- 1⁄2 - 1cup water
- 5
- 1tablespoon flour
- 11
- 1tablespoon capers
- salt & pepper
- 1
- 1
DIRECTIONS
- 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.