The meat soup with olives turns out to be very rich, hearty and incredibly tasty. The olives included in the recipe of the dish give it not only an aesthetic appearance, but also a certain German touch.
Ingredients:
- Sausages - 150 g;
- Chicken breast - 150 g;
- Olives - 120 g;
- Lemon - 1 pc;
- Fresh tomatoes - 3 pcs;
- Champignons - 120 g;
- Green onion feathers - 1/3 bunch;
- Potatoes - 1 tuber;
- Ground black pepper and salt.
Preparation:
- Peel boiled sausages from the film, cut into circles. To make the soup more fatty, it is recommended to choose sausages with bacon. Cut the smoked chicken breast into slices.
- Sort out the champignons, then wash, peel well, if necessary, put in a deep container and pour boiling water over.
- Wash the potato tubers well, remove the skin and cut into a medium-sized cube. Wash and dry the green onion feathers well.
- Cut each mushroom into slices, chop the tomatoes into thin slices. Chop the green onion feathers.
- Wash the lemon well, peel the skin, cut the pulp into thin slices.
- Remove seeds from olives, if necessary, and cut olives into rings.
- Put the champignons in a saucepan, pour into it in cold water, and send them to the stove to cook for about 10 minutes, then add chopped sausages, brisket, potato tuber, tomatoes, olives, salt and black pepper. Cook for 15 minutes.
- Season the chopped green onions a little with freshly squeezed lemon juice, after a few minutes drain all the juice.
- After the specified time has elapsed, put the onion in the soup and leave it for a few more minutes over low heat. Before serving, add the soup to each plate and decorate it with a slice of lemon.
