Mixed meat soup - solyanka sbornaya mysnaya
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Beef chuck w/ bones |
| 1 | each | Veal kidney |
| ¼ | pounds | Ham cubed 1/2\" |
| ¼ | pounds | Hotdogs sliced 1/4\" |
| 2 | tablespoons | Butter |
| 6 | cups | Water |
| 2 | eaches | Onions chopped |
| 1 | tablespoon | Capers |
| ½ | cup | Black olives pitted, chopped |
| 2 | eaches | Tomatos, peeled & chopped |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White pepper |
| 2 | eaches | Bay leaves |
| ½ | each | Lemon sliced |
| 4 | ounces | Pickled mushrooms |
| 2 | eaches | Dill pickles julienned |
| 6 | tablespoons | Flour |
Directions
Cook the beef in the water for 1½ hours to mnake rich broth.
Slice the veal kidney into edible slices and dredge in the flour, brown in the butter. Brown the onions in the butter as well. Stir in the ham, hot dog slices, kidney, and onions into the beef stock and cook for 20 minutes. Add the remianing ingredients and cook for another 15 minutes. Like many foods this soup is best when prepared a day in advance, refrigerated, then re-heated and served. Usually served with a generous dollop of smetana <sour cream> and slices of black bread. ORIGIN: Sergei Letshev, Tula, Russia, circa 1996