Appetizing, beautiful and very tasty!
Recipe Meat solyanka
Ingredients:
● 300 g of porcine pulp
● 150 g smoked cooked sausage
● 100 g of smoked sausage
● Olive - 10 pcs.
Sausages Bavarian ● - 150 g
● Onions - 1 pc.
● Pickles - 1-2 pieces.
● Tomato paste - 1 tbsp
● Water - 2 liters
● bay leaf - 2 pcs.
● pepper, salt - to taste
● Brine olives - 100 ml
● Lemon - feed
Preparation:
We prepare all the necessary ingredients to make halophytes.
Fill 300 g. pork 2L. water and set on fire. After the meat boils, skimmer completely remove all lather.
Strain the broth, pour into a clean saucepan, return back to the meat, salt to taste and boil the meat until done.
Purify onion and diced.
Cucumbers three on a grater.
Preheat a frying pan with sunflower oil, spread the prepared cucumbers and onions, lightly fry.
Add tomato paste, pouring 50 ml. of water, mix and simmer for 10 minutes.
We took out the meat from the broth and cut into small cubes. Also cut into cubes of sausage. Sausages cut into circles.
We shift zazharku cucumbers in broth, boil for 10 minutes. Return to the pan sliced meat, sausages and Bavarian sausage. Cook all together for another 10 minutes.
Adding 2 laurel leaf.
At the end of cooking is added in-bag 10 chopped olives and pouring 100 ml. brine from the olives.
Please be hodgepodge to a boil and remove from heat.
Pour the finished hodgepodge of tureen, add to each of the lemon slices.
Serve at the table hot.
Bon Appetit!
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