Solyanka

🔥 Prep

• Slice the 200 g sausage into ½‑inch rounds.
• Dice the 200 g beef into ½‑inch cubes.
• Chop the 3 pickles into small dice.
• Measure out 2 tbsp tomato paste.
• Slice the 10 olives into rings.
• Zest and juice the 1 lemon, reserving both zest and juice.

🔥 Cook

• 1. Heat a large pot over medium‑high heat and add 1 tbsp oil; once hot, add the diced 200 g beef and brown for 5 minutes, stirring occasionally.
• 2. Add the sliced 200 g sausage to the pot and continue to cook for another 3 minutes until lightly browned.
• 3. Push the meat to the sides, add the 2 tbsp tomato paste to the center of the pot and sauté for 1 minute until fragrant and slightly darkened.
• 4. Pour in 6 cups (≈1.5 L) water or beef broth, bring to a boil over high heat, then reduce to a medium simmer.
• 5. Add the chopped 3 pickles, sliced 10 olives, and the lemon juice; simmer uncovered for 10 minutes to allow flavors to meld.
• 6. Stir in the lemon zest and season with salt and pepper to taste; continue to simmer on low for 5 minutes.
• 7. Taste and adjust seasoning if needed; if the soup is too thick, add a splash of water and heat through for 1 minute.

🔥 Serve

• Ladle the hot solyanka into deep bowls and garnish with a sprinkle of fresh dill or parsley.
• Serve with a dollop of sour cream and a slice of rye or dark bread on the side.
• Offer extra lemon wedges for those who prefer a brighter tang.