Russian beef soup

JanaBy Jana      

October 25, 2014

Russian beef soup 0 5 0

Also named as Soljanka. This is a traditional Russian soup that is served as a meal by itself.

  • Prep: 20 mins
  • Cook: 40 mins
  • 20 mins

    40 mins

    1 hr

  • Yields: 6 Servings


1Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.

2Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil.


4Make a bouquet garnish by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garnish, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.


6Melt 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.


8Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.

9Remove pot from heat and remove bouquet garnish. Adjust seasonings and serve with sour cream and lemon.


2 ounces dried mushrooms

3/4 cup water

1/2 cup unsalted butter

3 onions, chopped

1 cup cooked diced veal

1 cup diced ham

1/4 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 1/2 tablespoons all-purpose flour

12 kalamata olives

1/3 cup chopped fresh dill weed

1/4 teaspoon dried marjoram

3 cloves garlic, minced

1/4 cup dill pickle juice

1 teaspoon sweet paprika

salt to taste

ground black pepper to tast


0 Reviews

All fields and a star-rating are required to submit a review.