Russianmeatsolyanka Recipes

RUSSIAN MEAT SOLYANKA

While in Russia my DH and I enjoyed all the different soups we tried there, specially in the cold winter months. One of our favorites was "Meat Solyanka - (salty)" I've been searching for it ever since we returned. I found this one on a Russian site and it comes the closest to what we wanted, though I've changed it quite a bit so it's not really authentic, we like the meat left in ours and a thicker soup than we were served and I also changed it to use my crock pot for ease. I hesitate to make this public as it's not the Beef Stew taste we are used to, but the spices give it a rich, salty, spicy taste and if you're up to trying something a little different you may like this.

Provided by Bonnie G 2

Categories Stew

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

Russian Meat Solyanka image

Steps:

Preheat a pan with oil or butter.
Cut onion in thin semi rings and stir until transparent, but not browned.
Cut pickled cucumbers in strips and add to onions.
Add tomato paste and stir until mixed - 2-3 minutes.
Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
Add to Crock pot.
Add can of stewed tomatoes and water to just the top of mixture.
Cook on high for 4 hours.
About 1 hour before serving add olives, mushrooms and capers.
Add flour to thicken.
Serve with a dollop of sour cream and lemon slice for garnish.

Nutrition Facts : Calories 312.7, Fat 15.9, SaturatedFat 5.5, Cholesterol 93.1, Sodium 1150.6, Carbohydrate 11.1, Fiber 2.2, Sugar 5.1, Protein 31.9

Ingredients

1 lb stewing beef, sliced thin
2 small sausages
1/2 lb ham, sliced thin
2 carrots, cubed small
1 onion, sliced small
1 parsley root, cubed small
1 pickled cucumber (I used dill pickles)
1 tablespoon tomato paste
1 (14 1/2 ounce) can stewed tomatoes
1/2-1 cup water
5 mushrooms, sliced (or to taste)
1 tablespoon flour
11 pitted black olives, chopped
1 tablespoon capers
salt & pepper
1 tablespoon sour cream, for topping
1 lemon slice, for garnish

SOLIANKA OR RUSSIAN BEEF SOUP

This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.

Provided by Karena

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 24

Solianka or Russian Beef Soup image

Steps:

Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g

Ingredients

2 ounces dried mushrooms
¾ cup water
½ cup unsalted butter
3 onions, chopped
1 cup cooked diced veal
1 cup diced ham
¼ pound kielbasa sausage, cut into 1 inch pieces
2 quarts beef stock
3 bay leaves
10 black peppercorns
2 dill pickles, diced
2 tablespoons capers
12 marinated mushrooms
1 (28 ounce) can Italian-style whole peeled tomatoes
2 tablespoons tomato paste
1 ½ tablespoons all-purpose flour
12 kalamata olives
⅓ cup chopped fresh dill weed
¼ teaspoon dried marjoram
3 cloves garlic, minced
¼ cup dill pickle juice
1 teaspoon Hungarian sweet paprika
salt to taste
ground black pepper to taste

RUSSIAN MEAT & VEGETABLE SOLYANKA SOUP

Solyanka is a traditional Ukrainian and Russian meaty soup that is just great in the wintertime. It is traditionally on the salty side with few vegetables so I modified the recipe to make it healthier and more nutritious. The most appealing quality of Solyanka is the tart salty broth and the variety of strong flavors you get from the different strong flavored ingredients in the soup. Served with thick slices of buttered Russian or Ukrainian rye bread, it makes a filling and satisfying meal. ...... For the MEATS - Traditional Solyanka is made with sliced sausages, smoked pork, beef and often whatever is available. I prefer to use lighter ingredients. The sausage I like is Hillshire Farms Lite Smoked Sausage, or their Turkey Kielbasa Lite. These have great flavor and half the fat of traditional Eastern European sausages. A few slices of hot salami alsao add good flavor but for low fat I use a couple of chicken breasts in addition to the Lite sausage. ...... For the BROTH - For the broth to have its correct flavor it should be made from beef. Making traditional beef stock with soup bones and scrap meats is time consuming. Store-bought beef broth is often too salty and weak to boot. My preferred method is to use Minor's Beef Base Concentrate. Not available in stores, you can find this at a restaurant supplier or online from Amazon. This is a highly concentrated beef paste that quickly makes a very high quality broth with little effort. A 16 oz tub of Minor's will keep in the fridge for up to a year and make over 5 gallons of flavorful stock. A tip for reducing salt is to use more Minor's Beef Base instead of salt to add more flavor. If you make this recipe, be sure to try Minor's Base, for it will make this soup much better, and will surely become a regular standby in your kitchen. ...... For the VEGGIES - Traditional Russian Solyanka will only have salt-preserved varieties like pickled cucumbers, olives, capers, and salted mushrooms. While including at least some of these is important to get authentic flavor, I like to add shredded cabbage, white onions, sliced celery, and stewed tomatoes for improved nutrition. I shred the cabbage fine so as to add a bit of thickness to the body of the soup. ...... For the GARNISH - Just as important as what goes into the soup is what you dress it with. Squeeze a wedge of fresh Lemon into each bowl, drop a dollop of sour cream into the center, and sprinkle chopped fresh Dill over the top and you will be in heaven. These add contrasting flavors and make the soup a genuine delight.

Provided by Biker_chef

Categories Meat

Time 1h30m

Yield 3 quarts, 8-10 serving(s)

Number Of Ingredients 23

Russian Meat & Vegetable Solyanka Soup image

Steps:

THE BROTH:.
Put water and Minor's Beef Stock Conentrate into large pot and heat to boiling. Put peppercorns, bay leaves, and allspice into cheescloth satchel and place into pot. Once boiling, add shredded cabbage, sliced celery, reduce heat, and simmer for a minimum of 30 minutes.
MEAT and VEGGIES:.
Put oil into large frying pan and heat. Cut sausage into slices no thicker than 1/8"and put into pan. Cut pre-cooked chicken into thin long slices and put into pan. Cut onions into half-rings and put into pan once meat has been slightly browned. Slice pickles into thin strips and add to pan along with the tomato paste. After two minutes put into pot.
PUTTING IT TOGETHER:.
Put all of the pan-fried ingredients into the pot, add the sliced olives, stewed tomatoes, capers, and heat to a slight boil. DO NOT RAPIDLY BOIL - or the flavor will be killed. Add the white wine and simmer the pot for 20 minutes.
SERVING:.
Remove the cheescloth satchel from the pot and ladle the soup into bowls. Provide your dining guests the garnish of lemon slices, chopped dill, and sour cream. Enjoy as I am sure you will!

Ingredients

10 cups water
4 tablespoons minor's beef base
1 lb hillshire farms low-fat sausage
2 cooked chicken breasts
1/4 cup sliced hot salami
2 medium onions
3 large dill pickles
2 (14 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
2 tablespoons capers
1/2 head cabbage
1 cup chopped celery
2 bay leaves
6 black peppercorns
4 allspice berries
1 cheesecloth, satchel for spices
2/3 cup dry white wine
3/4 cup sliced black olives
1 tablespoon oil (for frying)
salt
1 lemon (to garnish)
1/2 cup light sour cream (to garnish)
1/2 cup chopped fresh dill (to garnish)

More about "russianmeatsolyanka recipes"

SOLYANKA SOUP (EASY TO MAKE RECIPE!) - THE ENDLESS MEAL®

Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot. 7 ounces bacon, 7 ounces kielbasa …
From theendlessmeal.com
5/5 (5)
Total Time 40 mins
Category Soup
Calories 741 per serving

Add the bacon to a large soup pot over medium heat. Cook until the bacon has started to crisp and much of the fat is released. Add the kielbasa and salami and continue to cook until the bacon is crispy and the meat has browned. Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot.
Add the onion to the pot and cook until it is soft, about 5 minutes. Add the celery and carrot and cook until both begin to soften, about 3 minutes.
Push the veggies to the side of the pot then add the tomato paste. Spread it out a little then let it caramelize for 3 minutes. Add the paprika and allspice and mix everything together.
Add the bay leaves, Gordal olives, pickles, beef bone broth, pickle juice, and the cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for 10 minutes. Taste the soup and add salt if needed – there are a lot of salty flavors in this so you probably won’t add extra salt. Remove the bay leaves.

Russianmeatsolyanka Recipes

RUSSIAN MEAT SOLYANKA

SOLIANKA OR RUSSIAN BEEF SOUP

This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.

RUSSIAN MEAT & VEGETABLE SOLYANKA SOUP

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