Solianka - Russian Beef Soup

Solianka - Russian Beef Soup
Categories: Soup, Russian, Beef, Ethnic, Ukrainian
Yield: 6 servings

3 oz mushrooms dried
1 c  water
2/3 c  unsalted butter
4 ea onions chopped
1 1/3 c  cooked diced veal
1 1/2 c  diced ham
1 c  beef boneless cubed 1/2"
8 oz kielbasa sausage cut to 1"
10 c  beef stock
3/4 c  beer
3 ea bay leaves
12 ea black peppercorns
2 3/4 dill pickles diced
3 tb capers
16 ea marinated mushrooms
2 ea 28 oz cans Italian-style whole peeled tomatoes
3 tb tomato paste
2 1/2 tb all-purpose flour
16 ea black olives
1/3 c  dill weed  fresh & chopped
1/4 ts dried marjoram
4 ea garlic cloves minced
1/3 c  dill pickle juice
1 1/4 ts Hungarian sweet paprika
Salt & pepper to taste
1 ea lemon cut to 6 wedges

Soak mushrooms in hot water for 30 mins.
Set mushrooms aside.
Melt 1/2 of butter in a skillet.
Saute onions, meats & rehydrated mushrooms until meat is browned.
Add stock, beer & liquid from mushrooms.
Bring to a boil.
Make a bouquet garni by tying your bay leaves & peppercorns tightly in cheesecloth.
Lower heat then add bouquet garni, pickles, capers & marinated mushrooms.
Simmer 10-15 mins.
Melt remaining butter in a skillet then cook tomatoes & tomato paste for 2-3 few mins.
Add flour then saute for another 2-3 mins.
Add 1 cup of soup to skillet then stir in well.
Add pan ingredients to the soup pot.
Add olives, dill, marjoram, garlic, pickle juice & paprika.
Adjust soup's seasoning with salt & pepper.
Simmer for 10-15 mins. more.
Remove pot from heat then remove bouquet garni.
Adjust seasonings then serve with generous dollops of sour cream & lemon wedges.

ORIGIN:
Dr. Lena Protenoyuk, Kharkiv-Ukraine, circa 1999