Solyanka

Ingredients

Beef (shank) 600 g

Onion 100 g

Carrot 100 g

Celery (stalks) 50 g

Black peppercorns 5 pcs

Bay leaf 2 pcs

Vegetable oil 20 ml

Pickled cucumber 300 g

Tomato puree 200 g

Buzhenina 200 g

Smoked meat 200 g

Boiled sausage 200 g

Uncooked smoked sausage 200 g

Capers 30 g

Olives 50 g

Lemon 1 pc

Parsley 20 g

Rinse the meat with cold water, place in a large saucepan, add 2.5-3 liters of cold water, and set over high heat. When foam begins to form on the surface, reduce the heat to a simmer and skim off the foam until it stops forming.

After half an hour, add the onion, carrot, celery, pepper, and bay leaf. Cook for another 30-40 minutes, until the vegetables are tender, then remove and discard. When the meat is done (cooking time depends on the quality of the meat), remove it from the broth, remove it from the bones, cut into pieces about 1.5-2 cm thick, and return it to the broth.

While the broth is simmering, slice the onion into half rings and sauté it in a little oil until translucent.

Cut the pickles into small pieces. If there is any remaining brine (not marinade!), don't throw it away; you can use it for the solyanka later. Add the cucumbers to the onions, stir, and simmer over low heat for about 15 minutes.

Add tomato puree or simply peeled and finely chopped ripe tomatoes and cook for another 10 minutes over low heat, stirring occasionally. The resulting mixture is called "brez"—a special solyanka dressing. It can be prepared in advance and stored in the refrigerator in a sealed container, if needed. Now add the brez to the broth.

Cut the sausage and other meats into small cubes and add them to the soup, continuing to simmer over low heat.

Add capers (1-2 tablespoons) and olives to the broth. Taste for salt and adjust if necessary. You can also add a little cucumber brine.

Let the finished solyanka sit for at least half an hour, covered. Serve the solyanka hot, topping each bowl with a slice of lemon and finely chopped fresh parsley.

Enjoy!