Russian Cuisine


  Miasnaia Solianka


6 cups of beef stock, fresh or canned
3/ 4 pound of beef, preferably round, cut into cubes
1/ 2 pound of boneless shoulder of veal, trimmed of fat and cut into 1/2-inch cubes
4 tablespoons of butter
2 cups of thinly sliced onions
2 medium cucumbers, peeled, halved, seeded and cut into 1/4-inch slices
2 large tomatoes, peeled, seeded and coarsely chopped
1 teaspoon of salt , freshly ground black pepper
3 beef frankfurters, sliced into 1/2 inch rounds
12 black pitted olives
1 lemon, thinly sliced
6 ounces of boiled ham, sliced into 1/ 2-inch rounds

In a heavy, 4- to 6-quart casserole, combine the beef stock, beef and veal. Bring to a boil over high heat, skimming the top of the foam and scum as they rise to the surface. Then partially cover the casserole, reduce the heat to moderate and simmer for about 1 1/ 2 hours, or until the meat is tender enough to be easily pierced with a fork. Meanwhile, melt 4 tablespoon of butter in a heavy 10- to 12-inch skillet over high heat. Add the onions, reduce the heat to moderate and cook 3 to 5 minutes, or until the onions are soft but not brown. Drop in the cucumbers and cook, stirring occasionally, for about 10 minutes, or until they are tender but still slightly firm. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with salt and few grindings of black pepper, and transfer the contents of the skillet to the casserole. Add the ham and frankfurters and simmer 5 minutes, or until the meats are heated through. Drop the olives into a saucepan of boiling water and boil briskly for 2 minutes. Drain and add them to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve at once.

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