Pork brisket with cucumbers

1 serving


Cut the brisket into equal pieces, wash, salt, fry in heated oil from all sides. Put finely chopped onions, ground black and red peppers in the meat, cover the pan with a lid and let go. When the onions are tender, add the tomato paste, pour water over the meat, salt and simmer. Peel the pickles from the skin and seeds, cut into 4 cm bars, scald in boiling water (20 minutes), roll on a sieve and cool under a stream of cold water. Put the cucumbers in a pan of meat and cook for a further 30 minutes. When the meat and cucumbers are almost ready, add peeled tomatoes, finely chopped dill greens and put in the oven for 10 minutes. Serve hot.