Solyanka

Ingredients

• •2 tbsp vegetable oil
• •1 onion, diced
• •1 carrot, diced
• •2 tbsp tomato paste
• •8 oz smoked pork or ham, diced
• •8 oz cured sausage or salami, diced
• •8 oz bologna or boiled beef, diced
• •6 cups beef broth
• •1 bay leaf
• •3-4 brined pickles, diced, plus 1/2 cup brine
• •1/4 cup pitted olives
• •2 tbsp capers
• •Sour cream, fresh dill, and lemon wedges, for serving

Steps

1. 1.Sauté the onion and carrot in the oil until softened, about 5 minutes.
2. 2.Add the tomato paste and fry it for 2-3 minutes, stirring, until it darkens and turns sweeter - this step builds the deep flavor foundation of the broth.
3. 3.Add the beef broth and bay leaf and bring to a simmer.
4. 4.Add the smoked pork, salami, and bologna or boiled beef, and the diced pickles, and simmer for 15-20 minutes.
5. 5.Stir in the olives and capers.
6. 6.Taste a bit of the pickle brine and add it to the soup gradually, tasting as you go, until the broth reaches a balanced tart-salty edge - not all brined pickles are equally sour, so the brine amount should be adjusted to taste rather than measured exactly.
7. 7.Serve hot, each bowl topped with a dollop of sour cream, a lemon wedge to squeeze in, and chopped fresh dill.