Ingredients:

  • 4 potato;
  • 500 g pork (neck);
  • 100 g of smoked sausage;
  • 20 g of canned green olives;
  • 2 pickled cucumbers;
  • 1 carrot medium size;
  • 1 onion;
  • 1 thin-skinned lemon;
  • 2 tbsp tomato paste;
  • 3 leaves of Laurel;
  • 4-5 stems of parsley;
  • 3 peppercorn (black);
  • salt.

Preparation:

  1. Pour water to saucepan, bring to boil, lower the boneless pork in boiling water whole. Thus will stand out less foam.
  2. In the boiling broth with pork, add the Bay leaves, parsley stalks (whole, cutting them is not necessary) and peas of black pepper.
  3. Simmer for a few minutes, reduce the heat to medium, almost to half close my lid and leave to stew for 1 hour.
  4. Clean the vegetables: onion, potatoes and carrots. Onion chopped as fine as possible. Carrots to grate on a coarse grater.
  5. Preheat a frying pan to pour vegetable oil, put chopped onion and sauté for 10 minutes. Then zazharku add the grated carrots, stir ingredients, cover and leave to passerovat on low heat.
  6. At this time, cut pickles cubes, olives - circles. Smoked sausage cut into fine strips.
  7. Add sliced cucumbers, sausage, olives and tomato paste in a sauté, stir with a spatula and simmer for about 15 minutes with the lid closed over medium heat.
  8. An hour passed, she started to cook pork, you now need to fish it out of the broth and let cool slightly. Also remove all the ingredients with which it is cooked and throw them away. Next, slice the meat into pieces and again put it in the pan. If the cooking boils off the water, then you need to refill, bring to a boil.
  9. Potatoes cut into small slices or cubes, wash in running water and dipped in broth, let cook 10 minutes. Next in a saucepan add zazharku, cover and simmer on low heat for half an hour. Small lemon cut into quarters and add to soup 15 minutes until tender.
  10. Once the soup is ready, give it to infuse for about 20 minutes.