We need a really big pot. Fry the meat cut into small cubes (approx.1.5-2 cm) together with the onions, also cut into small cubes, well in portions in the hot clarified butter.
Add the chili pepper cut into fine rings without seeds.
In the meantime, drain the cucumbers and be sure to collect the cucumber juice.
Cut the cucumbers into thin slices. Wash the peppers, remove the seeds and cut them into pieces.
When all the meat is browned, return everything to the pot and add the sauerkraut, bay leaf and allspice. Add a little salt and pepper. Stew everything for 10 minutes with the lid closed, then add the sliced peppers and pour about 3 liters of water. When everything is boiling, add the cucumber water and the sour cucumbers and the tomatoes cut into coarse pieces with their juice and the tomato paste. Bring everything to a boil and simmer gently. After about 15 minutes, add the capers. Whisk 1 cup of sour cream with 1/2 liter of water and add to the soljanka. Let it simmer on low heat. Season with salt, bell pepper, paprika and lemon juice.
Serve the soljanke in soup plates or soup cups with a dollop of sour cream and a thin slice of lemon. This solyanka is wonderful to prepare a day before the party and just reheat the next day. It is worth the effort!