The soup in this solianka recipe is a typical Russian dish eaten by itself. Usually, vodka is paired with it. Add sour cream and lemon slices as garnish.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 15 |
Ingredients
- 4 pounds ground beef
- 1 pound spicy pork sausage
- 2 ½ teaspoons mustard seed
- 2 ½ teaspoons liquid smoke flavoring
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 tablespoon cracked black pepper
- 1 tablespoon caraway seed (Optional)
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons red pepper flakes
Instructions
- In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
- For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
- Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 2681 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as a beef stick to stuff into a casing. I cooked it on low heat in the oven. Then put it in a dryer for about 3 hours. Good!!! Next time I will try the smoker. The only thing wrong was it came out a little wet.
We have made this recipe for the last four years for our two week camping trip. Everyone loved it so much the first year, I made smaller logs and gave them to each campsite at the beginning of the trip. Going to try with a mixture of ground venison this fall. Great for low carbers too!
I loved this recipe. I used Laura’s Lean Beef and turkey sausage and it turned out super. The consistency was perfect and my family loved it and so did I. I did however only let it sit in the fridge for 24 hours.
I’m the person that originally posted this recipe. I’d like to make a few corrections. In step 2 it says to form the beefstick into logs then wrap them in foil. Instead, form it into logs then cook for 3 hours on a broiler pan then flip them and cook another 3 hours. After they are done you take them out of the oven and wrap each separate beefstick in foil then refrigerate. Just wanted to clarify that. Sorry it took so long.
My boyfriend absolutely loved these. I also made over one day and they were fine. I ommited the pork sausage and just used ground moose meat instead which was delicious far more healthy and almost no grease. Will make again!!
I made this twice now: the first time to letter of the recipe and the second time with changes. First off, I could not tell the difference in letting the meat sit 3 days and mixing for 5-10 minutes per day and the second batch where I mixed mine one day, rest overnight and cooked the next day. Second, the first batch came out greasy, so in the second batch I used 90/10 ground sirloin and it was drastically less greasy. Third, store the cooked sticks in an airtight container in the fridge. They have a much longer shelf life since they have no preservates or chemicals to keep the flavor.