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7 ounces bacon (chopped)

7 ounces kielbasa sausage (diced)

7 ounces salami (diced - see notes about meat)

1 medium onion (minced)

1 stalk celery (diced)

1 large carrot (grated)

3 tablespoons tomato paste

1 teaspoon paprika

½ teaspoon ground allspice

2 bay leaves

1 cup green olives (chopped)

3 pickles (chopped)

6 cups beef bone broth

¼ cup pickle juice (from the pickle jar)

Lemon slices, fresh dill, sour cream, extra olives (to serve)

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1. Add the bacon to a large soup pot over medium heat. Cook until the bacon has started to crisp and much of the fat is released. Add the kielbasa and salami and continue to cook until the bacon is crispy and the meat has browned. Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot.

2. Add the onion to the pot and cook until it is soft, about 5 minutes. Add the celery and carrot and cook until both begin to soften, about 3 minutes.

3. Push the veggies to the side of the pot then add the tomato paste. Spread it out a little then let it caramelize for 3 minutes. Add the paprika and allspice and mix everything together.

4. Add the bay leaves, olives, pickles, beef bone broth, pickle juice, and the cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for 10 minutes. Taste the soup and add salt if needed - there are a lot of salty flavors in this so you probably won't add extra salt. Remove the bay leaves.

5. Serve the soup topped with a slice of lemon, some fresh dill, a spoonful of sour cream, and a few extra olives.

Notes

Solyanka is typically made with three types of meat, but the specific types of meat vary widely. Any kind of sausage, smoked or cured meat, or even leftover chicken or beef will work.

Make sure to use bone broth. You can make it yourself using our easy beef bone broth recipe, or you can find it in the freezer section of your local grocery store.

Avoid overcooking the soup. Let the soup simmer just long enough to bring the flavors together.

Don't skip the toppings. The lemon is essential and both the sour cream and dill add so much to the soup.