Ready in 3 hours
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 tsp salt
1 tbsp capers
4 tbsp sour cream
1/2 whole lemon; sliced thin
2 whole tomatoes; peeled & chopped
8 whole Olives; Large
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.
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.
Add olives, capers, and lemon into Solyanka. Allow to simmer until thickened.
Notes : The soup should be thick enough, a little bit viscid. If you are going to eat fresh cooked solyanka at once you can follow the recipe above, if you want to stand a treat to your friends in a day or two it is better to keep separately onion-cucumber-tomato mixture, broth and chopped meat mixture. Just before serving join all – it will take you a few minutes but you can enjoy fresh delicious solyanka.
Recommendation: Use a single large pot for cooking this dish and prepare all ingredients prior to starting. It is easy to overcook the onions and pickles. Having them slightly crisp when done really adds to the enjoyment of this dish.