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Solyanka – Russian Tart Meat Soup Recipe

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This recipe for Solyanka – Russian Tart Meat Soup, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Sunday, May 3, 2009


2.2 lbs diced mixed meat, usually smoked, veal, beef, ham, sausage, kidney and tongue.
2 onions – cut in thin slices, then halved rings
4 dill pickles, skinned and diced into small cubes
3 T tomato paste
3 T butter or oil
8 cups bouillon or stock
8 black or green olives sliced into rings
10 Black pepper corns
1 bay leaf
½ c pickle brine
Herbs of choice
4 T sour cream
½ lemon
1 T capers

Prepare soup stock. Slice onions and sauté in butter, add tomato paste, a little stock and braise. Add peeled cucumbers, sliced, then make small cubes. Boil 20 – 25 minutes. Dice meats and add to onions, capers and bay leaf. Add stock and boil 5-10 minutes. Salt to taste. Add olives and ¼ lemon slice to each plate with a swirl of sour cream just before serving. Sprinkle with dill.




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