Ingredients:·

  • smoked meat – 250 g;
  • 5-6 pickled cucumbers;
  • 200 g tomato paste;
  • 4 onions;
  • carrots – 1 piece;
  • olives – 80 g;
  • butter;
  •  vegetable oil (olive);
  • a half of a lemon;
  • seasonings to your taste.

Preparation:

  1. Withthe first prepare the meat for the broth base. For fans of nourishing soup should be added to the basis bone. Boiling water is drained, wash the meat and Bay with clean water, again put on fire.
  2. Waiting for the moment when the water again boils, add the greens, carrots. Leave on the fire until cooked.
  3. At this time we will cut onions and fry them in oil (choose olive or vegetable make your own), pre-salted. Closely watching the process, avoiding pereyarki.
  4. Fried onion, mix with tomato paste. Spread the mixture on a baking tray and cook in the oven at 100 degrees for two hours. Of readiness shall notify characteristic luster (called polishing).
  5. Smoked meat cut into squares or cubes. The important secret should definitely add sausages, which will lend an exceptional softness to the bag. Meats (without the addition of sausages) you can slightly fry in a pan without adding oil, to get rid of excess fat.
  6. Cucumbers pour hot water and cut into strips.
  7. When you add in the hodgepodge of the brine it should heat up. Two quarts of broth will be sufficient to add half a Cup of brine. However, the magnitude of the proportion depends on the desire and taste preferences of each person.
  8. After adding the meats into the broth and leave them to cook for about 15 minutes.
  9. On go the sausages. After it is the turn mix of onions and tomato sauce. Sprinkle with salt to taste, but always insufficient salting. The fact that the next day it will be more salty than at the time of preparation.

The cucumbers and brine are added, fifteen minutes before the end of cooking. Lemon and olives is better not to cook in the pan, as they can lose their taste and to lay out the already prepared dish. Serve soup with sour cream.