Soldatsky Sup
Serving Size : 6
2 pounds beef stew meat -- like chuck
2 quarts water
2 tablespoons dill -- finely chopped
2 tablespoons minced parsley
1 bay leaf
2 carrots -- sliced
2 celery stalks -- sliced
1 turnip -- diced
1 onion -- diced
3 potatoes -- peeled and diced
2 tablespoons bacon fat
1 onion -- chopped
1 1/2 pounds sauerkraut -- rinsed and drained
1 pound smoked sausage -- (kielbasa will work) cut in 1-inch slices
sour cream
additional minced dill
Put the beef in a deep stock pot. (I brown the beef in a skillet first, but my Russian friends do not bother to.) Cover with 2 quarts water; add dill, parsley and bay leaf. Bring to boil; cover pot, reduce heat, and simmer for an hour. Skim away the fat; add the carrots, celery, turnip, diced onion and potatoes to the pot and simmer another hour. Meanwhile, heat bacon fat in large skillet; add chopped onion and saute until softened and beginning to brown. Add sauerkraut and cook over medium-low heat, covered, for about 15 minutes. Add to soup. Cook sausage in same skillet used for onion and sauerkraut. Add to soup. Simmer for 15 minutes. Skim off any excess fat. Remove bay leaf. Serve garnished with sour cream and minced dill.
Serving Size : 6
2 pounds beef stew meat -- like chuck
2 quarts water
2 tablespoons dill -- finely chopped
2 tablespoons minced parsley
1 bay leaf
2 carrots -- sliced
2 celery stalks -- sliced
1 turnip -- diced
1 onion -- diced
3 potatoes -- peeled and diced
2 tablespoons bacon fat
1 onion -- chopped
1 1/2 pounds sauerkraut -- rinsed and drained
1 pound smoked sausage -- (kielbasa will work) cut in 1-inch slices
sour cream
additional minced dill
Put the beef in a deep stock pot. (I brown the beef in a skillet first, but my Russian friends do not bother to.) Cover with 2 quarts water; add dill, parsley and bay leaf. Bring to boil; cover pot, reduce heat, and simmer for an hour. Skim away the fat; add the carrots, celery, turnip, diced onion and potatoes to the pot and simmer another hour. Meanwhile, heat bacon fat in large skillet; add chopped onion and saute until softened and beginning to brown. Add sauerkraut and cook over medium-low heat, covered, for about 15 minutes. Add to soup. Cook sausage in same skillet used for onion and sauerkraut. Add to soup. Simmer for 15 minutes. Skim off any excess fat. Remove bay leaf. Serve garnished with sour cream and minced dill.