Assorted Meat and Sausage Solyanka

Prepare all necessary ingredients according to the list.

Place the beef in a pot, cover with cold water, and bring to a boil. Skim off the foam, reduce the heat to minimum. Add a peeled onion to the pot and cook the broth over low heat for 2-2.5 hours (until the meat is tender). After this time, add a bay leaf and continue to cook the broth for another 20 minutes.

Remove the cooked meat from the broth and let it cool. The onion and bay leaf are no longer needed. Strain the broth and bring it to a boil again. After long cooking, approximately 1.5 liters of broth will remain.

Peel and finely chop the onion. Heat vegetable oil in a frying pan and sauté the onion for a couple of minutes over low heat.

While the onion is sautéing, grate the pickled cucumbers on a large grater. Add them to the onion, cover the pan with a lid. Allow the cucumbers to steam in the pan for 5 minutes.

Add tomato paste and sauté for 3-4 minutes. Transfer the sautéed mixture to the broth. Cook for 10 minutes.

Meanwhile, prepare the meat products: remove casings from the sausage and frankfurters. Slice the frankfurters into rounds, and the sausage into strips.

Separate the cooked meat from the bones and dice it. Add the sausage products and meat to the pot. Cook the solyanka with sausage and meat for another 5 minutes.

Add olives to the solyanka. Season with salt to taste. Cook the assorted meat solyanka for 5 minutes. Let the soup steep for a bit before serving.

Serve the assorted meat solyanka with sausage, adding a couple of lemon slices, olives, and sour cream to each bowl. Optionally, you can add finely chopped herbs. Enjoy your meal!