Solyanka-Braised Pork Knuckle Stew with Rye Croutons

**Prepare the Pork Knuckle:** Pat the pork knuckles dry with paper towels. Season generously with salt and pepper.

**Sear the Pork:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork knuckles on all sides until deeply browned, about 5-7 minutes per side. This step adds depth of flavor to the stew. Remove the pork knuckles from the pot and set aside.

**Sauté Vegetables:** Add the onion, carrots, and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add the garlic and smoked paprika and cook for another minute until fragrant.

**Add Tomato Paste:** Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to caramelize it slightly. This will deepen the flavor of the broth.

**Deglaze the Pot:** Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond). Bring to a simmer.

**Braised Pork:** Return the pork knuckles to the pot. Add the diced tomatoes and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 3 hours, or until the pork is very tender and falling off the bone. Check occasionally and add more broth if needed to keep the pork knuckles mostly submerged.

**Add Solyanka Flavors:** Remove the pork knuckles from the pot and set aside to cool slightly. Shred the meat, discarding the bones, skin, and any excess fat. Skim off any excess fat from the surface of the broth. Add the sauerkraut, dill pickles, olives, and capers to the pot. Simmer for another 30 minutes to allow the flavors to meld.

**Finish the Stew:** Stir in the shredded pork knuckle meat and lemon juice. Heat through.

**Prepare Rye Croutons:** Preheat oven to 375°F (190°C). Cut the rye bread into 1-inch cubes. Toss the bread cubes with the melted butter, salt, and pepper on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through.

**Serve:** Ladle the Solyanka-Braised Pork Knuckle Stew into bowls. Garnish with fresh dill and a dollop of sour cream (optional). Serve hot with the rye croutons for dipping.