Mixed Meat Solyanka

Step 1

A piece of beef with bone, such as shank, brisket, or neck, works well for broth. Rinse the meat with cold water, place in a large pot, add 2.5–3 liters of cold water and put on high heat.

Step 2

When foam begins to appear on the surface, reduce the heat so the broth is barely simmering, and skim off the foam until it stops forming.

Step 3

After 30 minutes of cooking, add an onion, carrot, celery, pepper, and bay leaf. Cook another 30–40 minutes until the vegetables are soft, then remove and discard them. When the meat is done (timing depends on the cut), remove from the broth, debone, cut into 1.5–2 cm pieces, and return to the pot.

Step 4

While the broth is cooking, slice two onions into half rings and sauté them in a little oil until translucent.

Step 5

Cut the pickles into small pieces. If there’s leftover brine (not marinade!), don’t pour it out — it can be used in the solyanka later. Add the pickles to the onion, mix, and simmer over low heat for about 15 minutes.

Step 6

Add tomato puree or finely chopped ripe tomatoes and cook for another 10 minutes over low heat, stirring occasionally.

Step 7

The result is called "brez" — a special base for solyanka. It can be prepared in advance and stored in the fridge in a closed container. Now add the brez to the broth.

Step 8

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

Step 9

Add capers (1–2 tbsp) and olives to the broth. Taste for salt and add more if needed. You can also add a bit of pickle brine.

Step 10

Let the solyanka sit for at least half an hour, covered with a lid.

Step 11

Serve the solyanka hot, placing a slice of lemon and chopped fresh parsley in each bowl. Some also add sour cream, but in my opinion, the soup is already rich and flavorful and doesn’t need anything else.