Hearty Russian Solyanka Soup

1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent.

2.Add the grated carrots and continue to sauté for another 5 minutes until the carrots soften.

3.Stir in the diced smoked sausage and cook for an additional 5 minutes, allowing the sausage to release its flavors.

4.Add the diced beef (or mixed meats) to the pot and brown on all sides, about 5-7 minutes.

5.Once the meat is browned, add the diced potatoes, diced pickles, and pickle brine to the pot. Stir well to combine.

6.Pour in the canned diced tomatoes and add the tomato paste, paprika, black pepper, dried dill, and bay leaves. Stir everything together.

7.Add enough water to cover the ingredients (about 6-8 cups) and bring the mixture to a boil.

8.Once boiling, reduce the heat to low and let the soup simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors meld together. Stir occasionally and add salt to taste.

9.After cooking, remove the bay leaves and adjust seasoning if necessary. Serve hot, garnished with fresh parsley, a dollop of sour cream, and a wedge of lemon on the side.