Russian mixed-meat solyanka (Solyanka myasnaya)

1. Bring the beef to the boil with the water, bay leaves and allspice, skim off the foam and simmer over low heat for 1.5 hours until tender; lift out the meat and cut it into strips, and strain the broth.

2. In a pan, fry the onions cut into half-rings in the oil for 6 minutes, add the tomato purée and fry for 2 minutes, stirring.

3. Add the pickled cucumbers cut into strips and a ladle of broth and simmer for 5 minutes.

4. Cut the smoked sausage, frankfurters and ham into strips and add them with the beef to the strained broth; add the onion and cucumber base, the halved olives and the capers and simmer for 10 minutes; season carefully with salt and pepper (the pickles and meats are already salty).

5. Take off the heat, cover and rest for 10 minutes so the flavours come together.

6. Serve each bowl with a slice of lemon, a spoonful of sour cream and chopped parsley.

Tip: Solyanka is a "leftover-saving" soup: the many smoked meats, pickled cucumbers, olives and lemon give it its typical sour-salty-smoky flavour – it's also famous as a morning-after cure.