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14 September 2011

Recipes from the Near Distant Ago: Meat Soljanka, Russian Style


800 g beef
150 g veal
1 carrot
1 parsley root
2 onions
1 bay leaf
150 g chicken, finely diced
100 g ham, cut into small pieces
2 sausages (such as frankfurters), cut into thin slices
1 tablespoon butter
1 tablespoon flour
2 pickles
10 salted, real saffron milk caps, chopped (can be substituted with mushrooms),
12 olives, black
1 tablespoon capers
1 cup sour cream
Salt & pepper

Make a broth of beef, veal, carrot, onion, parsley, and 1 bay leaf. Add pepper.
Remove some meat from the pan and use it for another course.
Add to this broth the chicken, ham, and sausages.
Chop the onion finely and fry in butter and flour. Thin with broth and add to the pot
Add the pickles, mushrooms, olives, and capers. Let it come to a boil, and then let simmer on low heat for 10-15 minutes.
2 minutes before end of cooking, thicken with sour cream.

Variation: The poultry can also be sauteed in butter and then added to the Soljanka

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