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Solyanka "sbornaja" recipe

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    Source: www.ruscuisine.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3, B12, C, D, P
    MineralsZinc, Copper, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    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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