Solyanka

1.In a large pot, combine the beef, pork, chopped onion, carrots, bay leaves, black peppercorns, and salt. Cover with water and bring to a boil.

2.Reduce heat and simmer for 1-2 hours, until the meat is tender and flavors are well combined. Skim off any impurities that rise to the surface.

3.Remove the meat from the broth and set aside to cool. Strain the broth and discard the vegetables and spices.

4.In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent.

5.Add the sliced sausage, diced ham, diced tomatoes, and tomato paste to the pan. Cook for another 5 minutes.

6.Pour the strained broth into the pan with the sausage and ham mixture. Bring to a boil.

7.Reduce heat and simmer for 20 minutes. Add the capers, chopped dill, and chopped parsley. Season with salt and pepper to taste.

8.While the soup is simmering, shred the cooled meat into small pieces.

9.Add the shredded meat to the soup and simmer for another 10 minutes to heat through.

10.Serve hot with a dollop of sour cream, lemon wedges, and crusty bread.