Mixed Meat Soljanka

A recipe for a hearty soup with a slight tang. After festive feasts, we always have leftover slices of sausages, smoked meats, etc. in the refrigerator. I suggest making soljanka out of them - a hearty and delicious first course using up the ingredients, perfect after all kinds of sandwiches, salads, and other snacks - just what you need! Of course, various smoked meats can be easily bought in the store to delight the family with tasty soljanka any day.

For a 5-liter pot:

Beef meat

about 3-3.5 cups (with bones)

Assorted smoked meats

about 2.5-3 cups (total weight)

Carrots

1 cup

Onions

1 cup

Pickles (salted)

1.5 cups

Tomato paste

5-6 tbsp

Capers

3-4 tbsp

Bay leaves

2-3 leaves

Peppercorns

3-5 pieces

Salt

to taste

Olive oil

Butter

Lemon

Olives

pitted black

To prepare the mixed meat soljanka, start by putting the meat to boil. When the water almost boils, drain it. Rinse the meat slightly, add clean water, and boil for 1-1.5 hours (over medium heat, with a lid, removing foam). Add peppercorns and bay leaves to the boiling water (you can also add vegetables, herbs, etc. if desired).

Meanwhile, prepare the 'bress' - the base of the soljanka. Finely chop the onion and sauté in a mix of butter and olive oil, add a pinch of salt. Add tomato paste, mix well, and place in the oven at 100 degrees Fahrenheit for 1-1.5 hours.

After the specified time, the 'bress' should caramelize and become shiny (as seen in the photo).

Strain the finished broth through cheesecloth or a sieve. Remove the bones, cut the meat into pieces, and return it to the broth.

Dice the various smoked meats (such as salami, ham, and milk sausages). Slightly sauté the smoked meats, except the sausages, in a skillet to remove excess fat.

The selection of smoked meats can vary, but including sausages is a must as they add a soft texture to the soljanka.

Add the diced smoked meats to the broth, cook for 10 minutes, then add the sausages and 'bress'.

Sauté grated carrots in a pan, add pickles and half a cup of pickle juice. Simmer all this for a while (3-5 minutes).

Add the carrots and pickles to the pot, along with capers. Season with salt. Cook for another 8-10 minutes, and the soljanka is ready.

Capers can easily overcook, giving a bitter taste to the dish. They should be added 10 minutes before the dish is done, along with the pickles and pickle juice.