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Meat solyanka
1 serving
Cut the onions into thin straws, fry them lightly and simmer them with mash tomato and butter for 10-15 minutes. Peel the pickles from the skin and seeds, finely chop them, add the toasted onions, capers, bay leaves and pour everything over the previously cooked and strained meat broth; boil and add boiled and toasted meat products, cut into small thin pieces; Boil everything at low boiling for 8-10 minutes. When serving, fill the salt cream with sour cream, put a slice of lemon in each plate, peeled, olive oil and crushed dill greens.
Cut the onions into thin straws, fry them lightly and simmer them with mash tomato and butter for 10-15 minutes. Peel the pickles from the skin and seeds, finely chop them, add the toasted onions, capers, bay leaves and pour everything over the previously cooked and strained meat broth; boil and add boiled and toasted meat products, cut into small thin pieces; Boil everything at low boiling for 8-10 minutes. When serving, fill the salt cream with sour cream, put a slice of lemon in each plate, peeled, olive oil and crushed dill greens.
any meat - 500 g, ham to taste, sausages to taste, onions - 2 pcs., salted cucumbers - 3-4 pcs., tomato puree - 1-2 tbsp. spoons, butter - 3 tbsp. spoons, or margarine - 3 tbsp. spoons, sour cream - 100 g, capers - 1 tbsp. spoon, olives - 10 pcs., lemon - 0.25 pcs., salt to taste
