Russian Solyanka
A wonderful and tasty traditional Russian dish. I had this every time I visited Moscow and fell in love with it so much, I just had to figure out how to make it. There are many variations of this, and you simply cant go wrong with any of them. This recipe calls for beef, ham, and sausage, but feel free to experiment around with this. I assume you could make this vegetarian by using Tofu and various vegetables as well as a vegetable broth instead of meat products.
- Preparing Time: 1 hour
- Total Time: 3 hours
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tsp salt
- 2.5 lb beef chuck bite size chunks
- .25 lb ham cubed
- .25 lb sausage bite size chunks
- 2 whole onion sliced thin
- 2 whole pickle cubed
- 2 tbsp tomato paste
- 3 tbsp butter vegetable or olive oil optional alternate
- 4 pint beef boullion chicken or vegetable optional alternate
- 10 whole peppercorn
- 2 whole bay leaf
- 1 tbsp capers
- 4 tbsp sour cream
- 1/2 whole lemon sliced thin
- 2 whole tomatoes peeled & chopped
- 8 whole olives large
- Carbohydrate 6.46346064949888 g
- Cholesterol 109.4709699825 mg
- Fat 32.7898599986369 g
- Fiber 1.86572744191343 g
- Protein 28.8618924629556 g
- Saturated Fat 14.5586161116078 g
- Serving Size 1 1 Serving (411g)
- Sodium 1221.27981941194 mg
- Sugar 4.59773320758545 g
- Trans Fat 3.58471772129504 g
- Calories 437 calories
1) Shred the onion into semi-rings. Soften it in the pan with oil or olive oil. Add chopped into cubes (1/3-1/3") cucumbers, add half the broth and allow to simmer, do not allow cucumbers to get soft. Add tomato paste, salt, and peppercorns bring to boil for 5-7 minutes when cucumbers get a little bit soft then add chopped tomatoes. 2) Right away after boiling add chopped (again into small cubes 1/2-1/2") meat products (the more various the better), remainder of bullion, and bay leafs then heat to get it to boil. 3) Add olives, capers, and lemon into Solyanka. Allow to simmer until thickened.
