You will need
  • You will need:
  • pan 5-6 liters
  • -cooked sausage (frankfurters or wieners) without fat 400-(600 if not smoked bacon)gr.
  • -smoked sausage (hunting sausages) 400g.
  • ham 400g.
  • - if there is bacon with layers of meat 200gr.
  • -olives or black olives, pitted 2 cans with liquid
  • lemon 2 pieces
  • -mushrooms are "mushrooms" (but can be others) 250-350g.
  • -onions 2-3 pieces.
  • -1 medium garlic head.
  • -carrots 400gr.
  • -cabbage 250g.
  • -potatoes 250gr.
  • -tomato paste (thick) 350gr.
  • -sunflower oil.
  • -salt to taste.
  • -spices: allspice, black pepper, coriander, Basil, thyme, marjoram (selection and texture individually to taste).
Place in boiling water:
-Two kinds of sausage, ham, smoked bacon in whole pieces.
-One lemon, whole, pre-pierce it with a knife in several places
-Simmer for 30 minutes.
-Sausages, ham, loin after 30 minutes, remove from broth, allow to cool.
-Lemon from broth, remove and throw.
-Sausages, ham, loin chop cubes or strips and fry in a pan until Golden brown.
-Roasting to produce medium heat with the lid closed. It is desirable to stir often to prevent any burning.

How to chop sausage, ham, frankfurters, wieners.
Carrots to grate on a coarse grater, julienne or shred.
-Chop the onion, mix with the carrots and fry in a pan until it slightly Golden brown. Then add in the carrots, onion, tomato paste and fry them-simmer in the pan for 10-15 minutes.
-Roasting to produce medium heat with the lid closed.
-It is desirable to stir often to prevent any burning.
-Cut the mushrooms in medium size pieces and fry in sunflower oil.
-Olives or black olives can be refilled in-bag whole or cut into half or whole, and the second half to cut.
Is at your discretion.
-Shred cabbage thin short strips, potato cubes and pour in the boiling broth.
-Then fall asleep in the boiling broth:
fried sausage, ham, carrot,onion and tomato
2 cans of olives or olives with liquid
mushrooms "champignons"
salt to taste (note that some of the products in your bag already salted-be careful).
-Cook for 35-40 minutes stirring occasionally.
-After cooking, cover the pan with a towel and let stand 1-2 hours !
-Lemon cut into thin rings and add to the boiling soup for 20 minutes until tender.
-Garlic cut into rings and fill a bag for 15 minutes until tender.
-Immediately before use, sprinkle in a bowl of finely chopped dill and parsley, optional of course.