Ingredients: 500 g meat for stock (ham, veal, sausages, kidneys, tongue). 4 ea pickles. 2 ea onion. 2 tb tomato paste. 3 tb butter. 1 tb capers. 1 tb olives. 100 g sour cream. 1/4 lemon peeled.
Directions:Chop onion finely and fry in oil until light golden, add tomato paste and butter and stew for a while. Peel cucumbers and slice them. Cook meat in water until done. Strain the broth and slice meat. Add onion, meat slices, capers, cucumbers and a bay leaf to the broth. Cook for 10-15 minutes. Before serving, add sour cream, olives and lemon slices. Sprinkle with greens. http://www.russianfoods.com |