Meat Solyanka with Smoked Sausage, Pickles and Olives

What you need

• 600 g (1 lb 5 oz) beef brisket, or bone-in beef shank
• 2.5 l (10 cups) cold water
• 2 leaves bay leaves
• 6 black peppercorns
• 3 tbsp sunflower oil
• 2 medium onions, sliced into half-moons
• 200 g (7 oz) smoked kielbasa, cut into thin strips
• 150 g (5 oz) smoked ham, cut into thin strips
• 3 frankfurters, sliced into rounds
• 250 g (9 oz) salt-cured dill pickles, cut into thin strips
• 3 tbsp tomato paste
• 120 ml (1/2 cup) pickle brine
• 100 g (3 1/2 oz) pitted olives, halved
• 1 tbsp capers, drained
• salt, to taste, go lightly because the pickles are salty
• 1 lemon, sliced into rounds, for serving
• 150 g (2/3 cup) sour cream, for serving
• 1 handful dill, chopped, for serving

Method

Restated from the original video

1. 1

   Put the beef in a large pot with the water. Bring to a boil over high heat and skim off the grey foam.

2. 2

   Add the bay and peppercorns and lower the heat. Simmer, partly covered, until the beef is tender, 1 hour 15 min to 1 hour 30 min.

3. 3

   Lift the beef out onto a board and strain the broth. You need about 2 l, so top up with water if it has reduced. Cut the cooled beef into thin strips.

4. 4

   Heat the oil in a wide frying pan over medium heat. Fry the onions until golden, 8-10 min.

5. 5

   Add the kielbasa and frankfurters and fry for 5 min, stirring, until they take on some color.

6. 6

   Add the pickles and cook for 3 min.

7. 7

   Stir the tomato paste with 100 ml of the broth, pour it into the pan, cover and stew over low heat for 15 min.

8. 8

   Bring the strained broth back to a gentle simmer. Add the beef, ham, everything from the frying pan, the olives, capers and brine.

9. 9

   Simmer for 10 min. Taste and add a little salt if needed. Turn off the heat and let the soup rest for 10 min.

10. 10

    Ladle into bowls and top each with a lemon round, a spoonful of sour cream and dill.

Imported from marieclaire.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.