Solyanka meat

Required Products:

200 g pulp veal

80 g ham

80 g frankfurters

100 g language

100 g pickles

1 g onions - olovka mushrooms marinated - 50 g

50 g olives, pitted

80 g capers

4 glass meat broth

4 Art. l. butter

1 Art. l. tomato paste

50 g black olives

1 pcs. lemon

1/2 glass sour cream

ground black pepper

Salt to taste

Servings: 6

Cooking time: 1 hr. 20 min

Rub the veal with salt and pepper and bake in one piece.

Language boil, lower for 3-4 minutes in cold water, peel.

Slice sausage, ham, tongue, veal chop sticks.

Fry in butter finely chopped onion, add the mushrooms, sliced cucumbers, sliced into strips, tomato paste, fry all together, pour a little broth and simmer until tender.

In broth put sliced meat, steamed vegetables, olives, capers, salt, pepper and cook for 15 minutes.

When serving, place a hodgepodge sour cream, olives, sprinkle with chopped herbs. Separately post lemon slices.