Set out a scale and the equipment for Solyanka. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, cooked ham, kalamata olive, capers, canned crushed tomato, lemon, dill, low-sodium beef broth, kosher salt, olive oil. Solyanka is cooked in Moscow as its own plate, not as a copy of a restaurant menu. Simmer beef, ham, olive, and caper in a tomato broth. Pickles are the usual sour. Capers and lemon do that work. Amounts are for 4 from foods this library can count.
