After feasts, sometimes there are a lot of cuts – sausages, smoked meats, etc..
So that they do not disappear, prepare a hodgepodge.
Or you can buy 100 grams of various delicacies.
Hearty, slightly sour soup.
Do not forget to put a slice of lemon in each plate when serving.
The amount of ingredients is indicated per 4 liter saucepan..
Ingredients
- 700 g beef
- 6-10 kinds of different meat delicacies with a total weight of about 1 kg
- 150 g carrots
- 150 g onions
- 200 g pickled or pickled cucumbers
- 5 tbsp tomato paste
- 3 tbsp capers
- black pepper
- 3-4 bay leaves
- vegetable oil
- lemon
- greens
- olives to taste
Preparation
Pour water over the beef.
Cook for 1.5 hours (over medium heat, covered, remove scale).
Take out the meat.
Cool down.
Cut into small pieces.
Finely chop the onion.
Grate the carrots on a medium grater.
Cut cucumbers into cubes or strips.
Meat delicacies (I used cervelat, ham, balyk, carbonade, neck, pastroma, hunting sausages) cut into strips or cubes.
Lightly fry delicacies in vegetable oil.
Fry the onion in vegetable oil.
Add carrots.
Fry a little.
Add cucumbers.
Fry for 2-3 minutes.
Add tomato paste.
Simmer for 5-7 minutes, over low heat.
If the tomato paste is too thick, you can add a little water.
Add delicacies to the boiling broth.
Add beef.
Cook for 5-7 minutes.
Add capers.
Add sauteed onions, carrots, cucumbers.
Add 0.5 cups cucumber pickle or olive pickle.
Cook for 5-7 minutes.
Add bay leaf, pepper, herbs.
Salt if necessary.
Let it brew under the lid for 15-20 minutes.
Remove bay leaves.
Pour into bowls.
Place a circle of lemon and whole or chopped olives on each plate.
Enjoy your meal!
