Go Back

Russian Beef Soup (Solianka)

Flora S.


  • 2 ounces dried mushrooms
  • ¾ cup water
  • ½ cup unsalted butter
  • 3 onions chopped
  • 1 cup cooked diced veal
  • 1 cup diced ham
  • ¼ 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 ½ tablespoons all-purpose flour
  • 12 kalamata olives
  • cup chopped fresh dill weed
  • ¼ teaspoon dried marjoram
  • 3 cloves garlic minced
  • ¼ cup dill pickle juice
  • 1 teaspoon Hungarian sweet paprika
  • salt to taste
  • ground black pepper to taste


  • Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
  • Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
  • Melt 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.
  • Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
  • Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream.