Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 2 lb assorted beef and veal bones

  3. 1/2 lb beef

  4. 1/4 lb boiled ham, cubed small

  5. 1/3 lb boiled lean veal, cubed small

  6. 1/4 lb hot dogs, sliced

  7. 1/4 lb lean bacon, cubed small

  8. 1 large onion, chopped

  9. 2 large beefsteak tomatoes, peeled and pureed

  10. 3 Roma (plum) tomatoes, peeled and sliced into rounds

  11. 3/4 cup Kalamata or black cured olives, pitted*

  12. 1 tbsp capers, drained

  13. 1 large Kosher dill pickle, quartered lengthwise and sliced

  14. 1 lemon, sliced into rounds, rinds removed

  15. 1 tbsp minced dill

  16. 1 tbsp minced cilantro

  17. 1 tsp freshly ground black pepper

  18. 1 cup dry white wine

  19. 2 cloves garlic, pressed

  20. assorted soup vegetables (but do not use parsnips)

  21. bouquet garni

  22. sour cream

  23. vegetable oil

  24. *I strongly suggest buying unpitted, barrel (i.e. by-the-pound) olives for this dish, and pitting them just before cooking. Canned olives are the WORST choice here.

Instructions Jump to Ingredients ↑

  1. Method :

  2. Make meat stock using bones, beef, soup vegetables, and bouquet garni, according to your preferences. Discard the bones and reserve the beef for another use. Bring 5 cups of stock and the white wine to a simmer. Keep at a gentle simmer while you prepare the other ingredients. Saute onions in vegetable oil until translucent, about 10 minutes. Add garlic and pureed tomatoes, and cook, stirring, until some of the liquid has evaporated, about 10 minutes more. Add to the stock. Add veal, ham, hot dogs, bacon, olives, capers, pickle and black pepper. Let mellow for 5 minutes, and adjust the salt, if necessary (although the other ingredients should have made the soup salty enough). Pour the solyanka into individual bowls. Arrange 2 tomato slices and one lemon slice on top of the soup in each bowl, sprinkle with dill and cilantro, and top with sour cream.


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