Tart Meat Solyanka Recipe

  Russian Soup

500 g(1.12 lb)meat for stock
1/4 lemon
300 g(0.67 lb OR 10.71 oz.)any boiled or roast meat
1 T capers
4 pickled cucumbers
3 T butter
2 onions
2 T tomato puree
100 g(3.75 oz)sour cream

Prepare soup stock. Slice the onion and saute in buttter; add tomato puree, a little stock and braise. Peel the pickles, cut in half, slice and boil for 20-25 minutes. Dice the meat(boiled or roast beef, ham, veal, kidneys, tongue, sausages) and add to the onion together with cooked pickle, capers and bay leaf. Add the stock and boil gently for 5 to 10 minutes. If desired, sliced tomato may be added. Salt to taste. Put and olive, 1/4 slice of lemon(peeled) in each plate and top with a spoonful of sour cream. Sprinkle with minced parsley or dill.

Tart Meat Solyanka

Copyright © 2007 Epicurean.com
All rights reserved