Restaurant-Style Solyanka with Smoked-Rib Broth

Method

1. Rinse the beef shank and smoked ribs, put them in a 3 L pot with the cold water and bring slowly to the boil over high heat, about 12 min. Starting cold draws out the proteins as grey foam: skim it all off with a ladle so the broth stays clear.

   Add in this stepBeef shank (bone-in if possible) 250 gSmoked pork ribs 250 gCold water 1.4 L

   high heat

2. Add the broth carrot and onion (peeled, left whole), the bay leaves and peppercorns. Set the lid ajar and simmer on low heat for 2 h, until the shank meat is fork-tender. The surface should barely tremble; boiling hard makes the broth cloudy.

   Add in this stepCarrot (for the broth) ½Onion (for the broth) ½Bay leaves 1Black peppercorns 6

   low heat

3. Lift out the meats and strain the broth through a fine sieve into a clean pot; discard the vegetables. You need about 350 ml of broth per serving; top up with water if short. Pull the shank and rib meat off the bones and cut it into thin strips.

4. Heat the oil in a 24 cm frying pan over medium-high heat. Add the ham and smoked sausage strips in a single layer and fry for 4 min, turning once, until the edges are browned and slightly crisp. Browning deepens the smoky flavour. Tip them onto a plate.

   Add in this stepSunflower oil 1 tbspCooked ham 70 gSmoked sausage (firm) 70 g

   medium-high heat

5. Lower the same pan to medium heat, add the butter and the thinly sliced onion and cook for 6 min until deep golden. Add the pickle strips and tomato paste and fry for 4 min more, stirring, until the paste turns brick red and the pickles are glossy.

   Add in this stepButter 15 gOnion 1Brined dill pickles (salt-fermented) 2Tomato paste 1½ tbsp

   medium heat

6. Bring the strained broth back to a simmer, then add all the meats, the onion and pickle mixture, the brine, olives and capers. Simmer on medium-low heat for 10 min without boiling. Add pepper, taste, and only then add salt if needed.

   Add in this stepPickle brine 60 mlPitted black olives 10Capers 2 tspGround black pepper to tasteSalt to taste

   medium-low heat

7. Turn off the heat, cover and rest for 10 min. Serve in warmed bowls with a lemon slice, a spoonful of sour cream and plenty of dill.

   Add in this stepThin lemon slices 2Sour cream (full-fat) 2 tbspFresh dill, chopped 2 tbsp