Mixed Meat SoupSolyanka Sbornaya Mysnaya -

Mixed Meat Soup
Solyanka Sbornaya Mysnaya

Ingredients

2½ lb beef chuck with bones
1 veal kidney
¼ lb ham, ½” cube
¼ lb hotdogs, ¼” slice
2 tablespoons butter
6 cups water
2 onions, chopped
1 tablespoon capers
½ cup black olives, pitted and chopped
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
2 bay leaves
½ lemon, sliced
4 oz pickled mushrooms
2 dill pickles, julienned
6 tablespoons flour

Method

Cook the beef in the water for 1½ hours to make 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 the ham, hot dog slices, kidney and onions into the beef stock and cook for 20 minutes.

Add the remaining ingredients and cook for another 15 minutes.

Usually served with a generous dollop of Smetana (sour cream) and slices of black bread.

Note: Like many foods this soup is best when prepared a day in advance, refrigerated, re-heated and served.

Related food category:

• Soup