Solyanka Polish

350 g beef bones

350 g pork (with bone)

1/4 chicken

roots

olive oil

50 g sauerkraut

a few gherkins

1/2 pickled cucumber

a few pickled mushrooms

1/2 tablespoon tomato paste

1 onion

2 the garlic cloves over the

Basil

thyme

a bit of sour cream

3/4 lemon

40 g cooked sausage (or sausage)
what kind of sausage to choose? we'll show

salt

pepper

Boil the broth from the beef bones and chicken. Pork cut into small pieces, fry in fat and put out. If the piece of pork with the bone, it is better to cook it in a little water until soft meat. Divide the meat from the bones and chop finely. Broth, chicken and pork chop finely, put the broth. In a small saucepan, heat the olive oil or sunflower oil, put the sauerkraut and cook while continuously stirring. When the cabbage is soft, add the chopped gherkins, marinated mushrooms, cucumbers, diluted tomato paste (or pureed fresh tomatoes), all simmer together for 15 minutes and add to soup. Add pepper, Basil, thyme (you can substitute prepared spices). A spoonful of flour, stir in the sour cream (about 0.2 Cup), pour the juice of half a lemon, pour the mixture into the soup and bring to boil. At the end add the chopped sausage or sausage, sliced. Before serving, put in a plate of slices of lemon without the peel. Season to taste sour cream.