You will need
- - 300-400 grams of beef with a bone for the broth;
- - 100 grams of ham;
- - 2 sausages;
- - 100 grams of smoked or smoked sausage;
- - 2 bulbs;
- - 1 carrot;
- - 4 pickled cucumbers;
- and a half tbsp tomato purée;
- - olives to taste;
- - capers – not more than a teaspoon;
- - greens;
- - lemon.
To prepare the soup based, you need to cook meat broth with meat with bone cover with water, wait until it comes to a boil, remove the foam and continue to cook on low heat for an hour and a half.
Half an hour before the end of cooking, the broth will add salt to taste. The broth needed a little bit insufficient salting, as meat products and pickles, which will be in the soup is already salted. From spices to choose only Bay leaf, pepper and paprika, pickles, too, will give your spicy taste of the stew.
Slice the onion finely, fry until Golden brown, add carrots shredded on a large grater, and sauté the vegetables together. Tomato paste please connect me with the vegetables and leave to simmer under a lid for about five minutes.
Cucumbers and meat products cut into wide strips. Sieve the broth through a fine sieve, add the vegetables with the tomato sauce, bring to a boil and put in a bag of cucumbers and meat products. Boil for 10-15 minutes. Leave a ready-bag is infused under the hood.
Before serving soup into bowls, place greens, a few slices of lemon, olives, chopped into slices, and a spoonful of capers, pour hot but not boiling brine, to taste put cream.
Capers is immature ovaries pickled nasturtiums, pickled they are in a very saturated salt-vinegar brine. According to the gourmets, capers is able to give the subtle charm of sauces, smoked meat and fish dishes.
To make a proper broth as soon as the water boils, reduce the heat so that the water continued to quietly boil, otherwise the broth will be cloudy.