Solyanka with smoked ribs

Pork smoked ribs are cut along the bone and washed with running water. We put it in a deep saucepan, fill it with water, add a bay leaf and put it on a high heat to cook. While the broth is cooking, it becomes rich, tasty and beautiful, we prepare vegetables.

Peel potatoes, onions and carrots, rinse with running water and cut. Potatoes can be cut into arbitrary pieces, and onions are better smaller. It is better if it does not float in large chunks in the finished dish. Grate the carrots on a coarse grater.

Preheat the frying pan with vegetable oil to a hot state and send carrots and onions there. While the vegetables are being passivated, they acquire a golden hue and the softness they need, we cut cucumbers.

Cut the pickled cucumbers into small cubes. It is better not to rub them on a grater - cucumber slices will look beautiful and give the dish a special charm. Add cucumbers to the onion and carrot mixture, mix well, fry for 5-7 minutes, preventing the vegetables from burning. Add tomato paste, pour in a few spoonfuls of the broth being prepared, cover with a lid and simmer for 7-10 minutes over low heat.

Boiled and smoked sausage cut into thin strips. Add the potatoes to the broth and cook for another 20 minutes until the meat is easily separated from the smoked ribs. We take the ribs out of the broth, leave them to cool down and load the sausage into the broth.

Remove the meat from the slightly cooled ribs and cut into arbitrary pieces, return to the pot with the future hodgepodge. Add the toasted vegetables, mix and continue to cook over low heat.

After 5 minutes, add olives and lemon cut into quarters to the hodgepodge. Season with salt and ground pepper to taste. Sprinkle with finely chopped green onions and serve hot with a spoonful of sour cream.

Bon appetit!