Solyanka Soup (Meaty Pickle Soup)

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1. 1Step 1: Heat oil in a stock pot over medium heat. Sear the beef ribs for a few minutes per side until a crust forms. In the last 2 minutes of searing, add the onion, garlic, and carrot to sauté for extra flavor.
2. 2Step 2: Fill the pot with 5 liters of water. Add the bay leaves and bring to a gentle boil. Reduce heat to low and simmer partially covered for 1 hour. Alternatively, cook in an Instant Pot for 1 hour for richer flavor.
3. 3Step 3: Place a colander into a large bowl. Carefully pour the broth into the colander, straining the broth from the meat and vegetables.
4. 4Step 4: Remove the meat from the rib bones and cut into bite-sized pieces. Discard the bones and cooked vegetables.
5. 5Step 5: Allow the broth to slightly cool and keep refrigerated for up to 5 days before using. Pro tip: make the broth the night before to easily add to your soup when ready.
6. 6Step 6: While the broth is simmering, dice the onions and grate the carrot. Slice the pickles into small strips (cut lengthways into thirds then chop into small bite-size pieces).
7. 7Step 7: Cut the sausages and bacon into bite-size strips or cubes.
8. 8Step 8: In a frying pan, fry the bacon, sausage, and meats until a bit crispy. Set aside.
9. 9Step 9: In the stock pot, fry the onions until translucent. Add the grated carrots and cook until they start to caramelize. Mix in the sliced pickles and cook for 3-4 minutes.
10. 10Step 10: Mix in the tomato paste and cook for about 5 minutes. Pour in the pickle juice.
11. 11Step 11: Stir in the fried sausage meats and the chopped beef from the rib bones.
12. 12Step 12: Add the beef broth into the stock pot (should be 4 liters of broth - add extra water if broth has boiled out). Bring to a boil, then reduce to a simmer for 15 minutes.
13. 13Step 13: Mix through the sliced olives and squeeze the juice of half a lemon into the soup. Season with salt if needed, as the sausages are already quite salty.
14. 14Step 14: With the remaining lemon half, thinly slice into half-moon pieces. Set aside for serving.
15. 15Step 15: Ladle into bowls. Serve hot with a slice of lemon, a dollop of smetana (sour cream), and fresh chopped dill. Serve alongside dark Russian rye bread.