Homemade Meat Solyanka

Prepare all ingredients.

Pour water over the beef, bring to a boil and remove the foam.

When the broth becomes clear, add a halved onion, roughly chopped carrot, bay leaf, and peppercorns. Simmer the broth for about 2 hours over low heat.

Finely chop the onion and pickles.

Slice the olives into rings.

Cut beef tongue and brisket into strips. Cut sausages into rings 1 cm thick.

Strain the finished broth through a sieve or cheesecloth and return it to the pot. Discard the vegetables and spices, let the meat cool.

Fry the onion in vegetable oil until golden brown.

Add cucumbers and tomato paste to the onions, fry for another 3 minutes.

Put the sautéed vegetables, sliced tongue, brisket, and sausages into the pot with broth.

Remove the meat from the bone and cut into small cubes. Add to the soup.

Pour in the brine, salt and pepper to taste. Bring the soup to a boil and cook for 5 minutes.

A minute before the cooking is done, add the olives and turn off the stove. Let the soup steep for at least half an hour.

Garnish the solyanka with herbs and a lemon wedge.