Mixed meat soup - solyanka sbornaya mysnaya

2 Quarts

Ingredients

Quantity Ingredient
2½ pounds Beef chuck w/ bones
1 each Veal kidney
¼ pounds Ham cubed 1/2\"
¼ pounds Hotdogs sliced 1/4\"
2 tablespoons Butter
6 cups Water
2 eaches Onions chopped
1 tablespoon Capers
½ cup Black olives pitted, chopped
2 eaches Tomatos, peeled & chopped
1 tablespoon Tomato paste
1 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon White pepper
2 eaches Bay leaves
½ each Lemon sliced
4 ounces Pickled mushrooms
2 eaches Dill pickles julienned
6 tablespoons Flour

Directions

Cook the beef in the water for 1½ hours to mnake rich broth.

Slice the veal kidney into edible slices and dredge in the flour, brown in the butter. Brown the onions in the butter as well. Stir in the ham, hot dog slices, kidney, and onions into the beef stock and cook for 20 minutes. Add the remianing ingredients and cook for another 15 minutes. Like many foods this soup is best when prepared a day in advance, refrigerated, then re-heated and served. Usually served with a generous dollop of smetana <sour cream> and slices of black bread. ORIGIN: Sergei Letshev, Tula, Russia, circa 1996

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