Solyanka Consommé with Miniature Rye Bread Dumplings

**Prepare the Solyanka Base:** In a large stockpot, heat olive oil over medium heat. Add the diced onion, carrot, and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and smoked paprika and cook for another minute until fragrant.

Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This will deepen the flavor.

Add the diced smoked ham or sausage and cook for 2-3 minutes, browning it lightly.

Pour in the beef or chicken broth, bring to a simmer, and add the diced pickled cucumbers (reserve some brine) and sliced green olives. Simmer gently for at least 1 hour, allowing the flavors to meld.

**Clarify the Broth (Consommé):** In a medium bowl, whisk together the egg whites with 1/4 cup of cold water until slightly frothy. Gently pour this mixture into the simmering soup, being careful not to stir. Increase the heat slightly to encourage the egg whites to coagulate and form a raft on top. Do not stir or break the raft.

As the soup simmers, the raft will attract impurities, resulting in a clear broth. Create a small hole in the raft using a spoon to allow the steam to escape. Continue simmering for 45 minutes to 1 hour. The broth should be crystal clear.

Carefully ladle the clarified broth through a fine-mesh sieve lined with several layers of cheesecloth. Discard the solids in the sieve. Season the consommé with salt, black pepper, lemon juice, and a little of the reserved pickle brine to taste. Adjust the acidity and saltiness to your preference.

**Prepare the Rye Bread Dumplings:** In a medium bowl, whisk together the rye flour, all-purpose flour, and baking powder.

Gradually add the milk, stirring until just combined. Do not overmix. The dough should be slightly sticky.

Bring a small saucepan of lightly salted water to a gentle simmer.

Using two teaspoons, shape small (approximately 1/2 inch diameter) dumplings from the dough and gently drop them into the simmering water. Work in batches to avoid overcrowding the pan.

Cook the dumplings for 3-4 minutes, or until they float to the surface and are cooked through. Remove the dumplings with a slotted spoon and set aside.

**Assemble and Serve:** Ladle the hot Solyanka consommé into bowls. Add 5-6 rye bread dumplings to each bowl. Garnish with fresh chopped dill and a small lemon wedge.

Serve immediately.