Solyanka

Method

Heat oil in a large pot and brown the diced beef until sealed on all sides, then remove and set aside. In the same pot, sauté the onion until softened, then return the meat and add the sausage and ham, cooking for 5 minutes. Stir in the tomato paste and cook for 2 minutes, then add the shredded cabbage and stock along with bay leaves and peppercorns. Simmer for 30 minutes until the cabbage is tender. Add the pickled cucumbers and their juice, then simmer for a further 10 minutes. Season with salt and black pepper to taste. Serve hot with a dollop of soured cream and a slice of fresh lemon in each bowl.