Russian Solyanka Soup

Take a medium pot and pour in 2 liters of water or broth. Place beef in the pot, on medium heat. Cook thought for 1 hour, as it boils, reduce the heat to a minimum ( on pressure cooking it takes 30 minutes). Skim the foam off the meat. Let it cokes thought.

Preparing the sauté: Take a skillet, pour in oil, and sauté chopped onions, and grated carrots until golden brown. Add tomato paste. Grate 3 pickles and sauté for 1 minute. Pour in 2-3 tablespoons of broth or water and simmer covered for about 5-7 minutes. Cook on low heat, making sure it doesn't burn. Turn off the heat when the pickles become tender.

Preparing the meat cuts: Remove the skins from all the sausages and ham. Cut them into long strips or cubes as desired. Put everything together.

When the meat is ready, remove it from the pot and strain the broth (if necessary). Cut the boiled meat the same size as the sausages, and add it to the pot. Add all the meat cuts, and also vegetable sauté to the pot. After boiling, cook on low heat for 10 minutes.

Then add olives, herbs, bay leaf, and crushed garlic, taste it, and add salt and pepper if necessary. (I add pickle brine instead of salt, it's very tasty).
Remove from heat and let it sit for about half an hour. Serve hot with a slice of lemon, and parsley (sour cream, optional).
Enjoy!