• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mixed Meat Soup - Solyanka Sbornaya Mysnaya Recipe

    Add to MenuAdd to Calendar

    Source: www.yumyum.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB3, B9, B12, H, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 2 1/2 lb Beef chuck w/ bones

    2. 1 ea Veal kidney

    3. 1/4 lb Ham cubed

    4. 1/2"

    5. 1/4 lb Hotdogs sliced

    6. 1/4"

    7. 2 T Butter

    8. 6 c Water

    9. 2 ea Onions chopped

    10. 1 T Capers

    11. 1/2 c Black olives pitted, chopped

    12. 2 ea Tomatos, peeled & chopped

    13. 1 T Tomato paste

    14. 1 t Salt

    15. 1/2 t Black pepper

    16. 1/2 t White pepper

    17. 2 ea Bay leaves

    18. 1/2 ea Lemon sliced

    19. 4 oz Pickled mushrooms

    20. 2 ea Dill pickles julienned

    21. 6 T Flour

    Instructions Jump to Ingredients ↑

    1. Cook the beef in the water for 1 1/2 hours to mnake rich broth.

    2. Slice the veal kidney into edible slices and dredge in the flour, brown in the butter.

    3. Brown the onions in the butter as well.

    4. Stir in the ham, hot dog slices, kidney, and onions into the beef stock and cook for 20 minutes.

    5. Add the remianing ingredients and cook for another 15 minutes.

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

    7. Usually served with a generous dollop of smetana and slices of black bread.

    8. ORIGIN: Sergei Letshev, Tula, Russia, circa 1996

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback