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This video presents a hearty meat solyanka recipe. The dish uses 500 g beef on the bone, 300 g smoked ribs, 200 g smoked pork shoulder, 200 g dried sausage, and 200 g game sausages, all of which can be substituted. Two onions, one carrot, 1–2 Tbsp tomato paste, 100–200 g pickled cucumbers with 1–2 Tbsp of their brine, 3–4 L water, green and black olives, salt, black and red pepper, hmeli‑suneli, and bay leaf are added. The beef is boiled with onions and ribs for 1–2 hours, then the meat is removed. Meanwhile, onions and carrots are sautéed, cucumbers are added and cooked until soft, then tomato paste and a cup of brine are mixed in and simmered for 10–15 minutes. The broth is strained and the meat pieces are added back, simmering for 20 minutes. Olives, spices, and a second cup of brine are added, seasoning to taste, and the soup is left to infuse for 10–30 minutes. The result is a flavorful, comforting solyanka best served with cold white wine.