Solyanka

Prepare your ingredients: cut the Beef into bite-sized cubes, slice the Smoked Sausage, dice the Ham and Smoked Bacon, chop the Onion finely and slice the Pickled Cucumbers into thin strips; set aside the Black Olives and Capers.

Heat a large heavy pot over medium heat and add a splash of Vegetable Oil; brown the Smoked Bacon and Smoked Sausage until they render and develop color, then remove some of the excess fat if the pot seems greasy.

Add the Onion to the pot and sauté until translucent and golden, then stir in the Tomato Paste and cook it for 1–2 minutes to deepen its flavor.

Return the seared Beef, along with the Ham, to the pot and pour in the Beef Broth so the meat is mostly covered; add the Bay Leaves and a few Black Peppercorns, bring to a gentle simmer, then cover and cook until the beef is tender (30–60 minutes depending on the cut).

Once the beef is tender, add the sliced Pickled Cucumbers, a good splash of the Cucumber Brine for tang, the Black Olives, and the Capers; simmer for another 10–15 minutes so the flavors meld.

Season with Salt and freshly ground Black Pepper to taste, and adjust the acidity with Lemon Juice if you want more brightness.

Ladle the solyanka into bowls, garnish each serving with a wedge or thin slice of Lemon, a generous sprinkle of chopped Dill, and a dollop of Sour Cream to finish.

Serve hot with extra lemon and sour cream on the side so diners can tailor the tang and creaminess to their taste.