Solyanka Sbornaya Mysnaya is a mixed meat soup from Russia. Full of flavor, without propaganda. A tasty blending of meats, vegetables, and more.
Solyanka Sbornaya Mysnaya

Solyanka Sbornaya Mysnaya
Recipe type: Soups and Stews
Cuisine: Russian
Serves: 2 Quarts
  • 2 1/2 pounds beef chuck, with bones
  • 1 each veal kidney
  • 1/4 pound ham cubed 1/2-inch thick
  • 1/4 pound hotdogs; sliced 1/4-inch thick
  • 2 Tablespoons butter
  • 6 Cup water
  • 2 each onions chopped
  • 1 Tablespoons capers
  • 1/2 Cup black olives pitted, chopped
  • 2 each tomatoes, peeled & chopped
  • 1 Tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 2 each bay leaves
  • 1/2 each lemon sliced
  • 4 ounces pickled mushrooms
  • 2 each dill pickles julienned
  • 6 Tablespoons flour
  1. Cook the beef in the water for 1 1/2 hours to make a rich broth.
  2. Slice the veal kidney into edible slices and dredge in the flour, brown in the butter.
  3. Brown the onions in the butter as well.
  4. Stir in the ham, hot dog slices, kidney, and onions into the beef stock and cook for 20 minutes. Add the remaining ingredients and cook for another 15 minutes.
  5. Like many foods this soup is best when prepared a day in advance, refrigerated, then re-heated and served.
  6. Usually served with a generous dollop of smetana (sour cream) and slices of black bread.
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