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Mixed Meat Soup - Solyanka Sbornaya Mysnaya

beef, mushrooms, russian, side dish, soups

2 1/2 lb beef chuck w/ bones
1 veal kidney
1/4 lb ham cubed 1/2
1/4 lb hotdogs sliced 1/4
2 tablespoon butter
6 cup water
2 onions chopped
1 tablespoon capers
1/2 cup black olives pitted, chopped
2 tomatos, peeled & chopped
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 bay leaves
1/2 lemon sliced
4 oz pickled mushrooms
2 dill pickles julienned
6 tablespoon flour

Cook the beef in the water for 1 1/2 hours to mnake rich broth. Slice the veal kidney into edible slices and dredge in the flour, brown in the butter. Brown the onions in the butter as well. Stir in the ham, hot dog slices, kidney, and onions into the beef stock and cook for 20 minutes. Add the remianing ingredients and cook for another 15 minutes. Like many foods this soup is best when prepared a day in advance, refrigerated, then re-heated and served. Usually served with a generous dollop of smetana and slices of black bread. ORIGIN: Sergei Letshev, Tula, Russia, circa 1996 From: Don Houston Date: 24 Jan 97 National Cooking Echo Ä

Yield: 2 quarts

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