Solyanka

The number of steps involved makes this quite a lengthy recipe. All the dicing, slicing, sauteing etc eventually culminates in layer upon layer of flavour.

Solyanka

A:
125g stew meat
1/2 bay leaf
1/4 marrowbone
350ml water

• Boil A for 15 mins.
• Thermal cook for 2 hours.

B:
2 baby carrots
1/4 stalk of celery, diced

Recipes Kremlin chefs

1/4 leek

C:
1/2 tbsp butter
1 small shallot, finely sliced
30g smoked sliced bacon, chopped

2.5 tsp tomato puree
1 pickled gherkin, finely sliced
1 medium tomato, quartered

1/8 tsp salt
1/2 frankfurter, sliced
1/2 tbsp finely chopped parley
1/2 tbsp finely chopped dill

• Saute ingredients B in butter for 1-2 mins.
• Add to meat stock along with salt.
• Continue to cook until meat is tender.
• Remove meat and cut into pieces.
• Strain the stock. 
• Brown ingredients C.
• Add the tomato puree which has been diluted with some stock.
• Toss in the tomato, gherkin and vegetables (except leek).
• Stir in the frankfurter meat and strained stock.
• Cook for 15 mins.
• Sprinkle with herbs.

(Recipe from here)