solyanka (szoljanka) - draft

bacon/lard (a few silces)
1 medium onion
1 clove of garlic
1 tomato
700g beef (for soup - shin, rump steak, etc)
800g sour cabbage
2 small carrots (200g), sliced / half-sliced
2 celery stalks (100g), sliced
10-12 black peppercorns
1 bay leaf
300ml pickled water /1 lemon
2 tbsp caper
20 green pitted olives
200g (?) pickled cucumbers

sour cream

(1 bunch of fresh parsley)
1 bunch of fresh dill

Fry out the fats from the bacon/lard in a small amount of olive oil. Add the onions, cook until soft. Add the beef and fry until brown. Add the tomatoes and water (around a liter), bay leaf, peppercorns and cook until the meat is nearly cooked through (can take from half to 2-3 hours).

Add the vegetables (carrots, celery, cabbage) and cook another 20 minutes. Add pickles, olives, capers, pickle juice, dill (if frozen) and cook for another 5 mins on low heat (do not boil).
Add fresh dill when taken off from the heat.

Serve with sour cream and bread if you like.