Russian Meat Solyanka

Name: Russian Meat Solyanka
Ingredients: 1 lb stewing beef, sliced thin; 2 small sausages; 1/2 lb ham, sliced thin; 2 carrots, cubed small; 1 onion, sliced small; 1 parsley root, cubed small; 1 pickled cucumber (I used dill pickles); 1 tablespoon tomato paste; 1 (14 1/2 ounce) can stewed tomatoes; 1/2 - 1 cup water; 5 mushrooms, sliced (or to taste); 1 tablespoon flour; 11 pitted black olives, chopped; 1 tablespoon capers; salt & pepper; 1 tablespoon sour cream, for topping; 1 lemon slice, for garnish

17 ingredients

11 steps

Ingredients

1 lb stewing beef, sliced thin
2 small sausages
1/2 lb ham, sliced thin
2 carrots, cubed small
1 onion, sliced small
1 parsley root, cubed small
1 pickled cucumber (I used dill pickles)
1 tablespoon tomato paste
1 (14 1/2 ounce) can stewed tomatoes
1/2 - 1 cup water
5 mushrooms, sliced (or to taste)
1 tablespoon flour
11 pitted black olives, chopped
1 tablespoon capers
salt & pepper
1 tablespoon sour cream, for topping
1 lemon slice, for garnish

Directions

1

Preheat a pan with oil or butter.
2

Cut onion in thin semi rings and stir until transparent, but not browned.
3

Cut pickled cucumbers in strips and add to onions.
4

Add tomato paste and stir until mixed - 2-3 minutes.
5

Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
6

Add to Crock pot.
7

Add can of stewed tomatoes and water to just the top of mixture.
8

Cook on high for 4 hours.
9

About 1 hour before serving add olives, mushrooms and capers.
10

Add flour to thicken.
11

Serve with a dollop of sour cream and lemon slice for garnish.