Solyanka with potatoes

Slices of vegetables make the soup more satisfying and thicker and slightly soften the spicy taste of smoked meats and pickles.

Ingredients

• Beef on the bone 500 g
• Water 3½ l
• Onion 1 piece
• Carrot 1 piece
• Salted cucumbers 350 g
• Garlic 2 cloves
• Vegetable oil 3 tbsp. spoons
• Tomato paste 3 tbsp. spoons
• Cucumber pickle 5-6 Art. spoons
• Potato 3-4 pieces
• Sausages 200-300 g
• Smoked sausage 200-300 g
• Smoked chicken 200-300 g
• Pitted olives 200 g
• Bay leaf 1-2 pieces
• Salt taste
• Ground black pepper taste
• Lemon 1 piece
• Parsley ¼ beam
• Dill ¼ beam

Directions

1. Pour the beef with cold water, bring to a boil, remove the foam. Boil the broth for 2-3 hours.
2. Remove the husk from the onion and cut into small cubes. Peel the carrots and divide into thin slices or grate on a coarse grater.
3. Cut the cucumbers into small cubes. Peel and chop the garlic. Heat half the vegetable oil in a skillet.
4. Fry the onions for 2-3 minutes. Add carrots, stir and cook for 3-4 minutes more.
5. Add garlic, cucumbers and tomato paste to vegetables, stir and sauté for 3-4 minutes.
6. Pour brine and 50 ml of broth into frying, stir and simmer for 10-15 minutes.
7. Strain the finished broth. Cool the beef a little. Separate the meat from the bones and chop finely.
8. Peel the potatoes, divide into small cubes and add to the boiling broth along with the meat. Cook for 10-15 minutes.
9. Cut sausages, sausage and chicken into small pieces, olives into slices.
10. Heat the other half of the oil in a skillet. Fry smoked meats until golden brown for 3-4 minutes.
11. When the potatoes are tender, add bay leaves, stews, smoked meats and olives to the pot.
12. Bring the soup to a boil and cook for 10-15 minutes. Add salt and pepper to taste.
13. Cut the citrus into thin slices. Chop the parsley and dill. Pour the prepared soup into bowls, add lemon and herbs.