👨‍🍳 作り方

1. 1

   In a large soup pot, fry the bacon over medium-high heat until crispy. Add the kielbasa and fry until starting to brown. Transfer to a bowl and set aside, leaving the rendered fat in the pot.

2. 2

   Add the olive oil to the pot if needed. Add the chicken or beef and cook until browned on the outer surface. Add the smoked pork or ham and cook for another minute. Add this meat mixture to the reserved bacon and kielbasa.

3. 3

   Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the diced celery, julienned carrots, and shredded cabbage. Cook for another 5 minutes.

4. 4

   Stir in the tomato paste, diced dill pickles, capers, olives, bay leaves, allspice berries, and cardamom pods. Add the beef broth and the reserved meat mixture.

5. 5

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meats are tender and the flavors have melded.

6. 6

   Stir in the chopped fresh dill and dill pickle juice. Season with salt and black pepper to taste.

7. 7

   Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and a slice of lemon.