Meat Solyanka

Step 1 of 20

Cover the beef with water and cook under a lid over medium heat for 1.5 hours, periodically removing the foam.

Step 2 of 20

Remove the meat from the broth, let it cool, and cut into small pieces.

Step 3 of 20

Finely chop the onion.

Step 4 of 20

Grate the carrots using a medium grater.

Step 5 of 20

Cut the cucumbers into strips or cubes.

Step 6 of 20

Cut the meat delicacies (in my case these were balyk, carbonade, cervelat, pastrami, ham, pork neck and hunting sausages) into cubes or strips.

Step 7 of 20

Lightly fry the sliced deli meats in vegetable oil.

Step 8 of 20

Sauté the onion in vegetable oil.

Step 9 of 20

Add the carrots to the onion and sauté briefly.

Step 10 of 20

Add the pickles to the pan and fry for 2–3 minutes.

Step 11 of 20

Stir in the tomato paste.

Step 12 of 20

Stew the mixture over low heat for 5–7 minutes; if the paste is too thick, you can add a little water.

Step 13 of 20

Place the sautéed delicacies into boiling broth.

Step 14 of 20

Add sliced beef and cook for 5–7 minutes.

Step 15 of 20

Add capers.

Step 16 of 20

Add sautéed vegetables: onion, carrots, and cucumbers.

Step 17 of 20

Pour in the brine from the cucumbers (or olive brine) and cook for 5–7 minutes.

Step 18 of 20

Add a bay leaf.

Step 19 of 20

Add pepper and salt if necessary. Let the soup steep under a lid for 15–20 minutes, then remove the bay leaf.

Step 20 of 20

Pour the finished dish into bowls, adding olives (whole or sliced) and a lemon slice to each. Garnish with herbs.