Very tasty and satisfying hodgepodge. From the listed ingredients, a dish is obtained for 5-6 servings.
It is necessary
- • - sausages 200 g;
- • - beef loin on the bone - 800 g;
- • - smoked ham 200-250 g;
- • - Doctor's sausage 150 g;
- • - onions 200 g;
- • - pickled cucumbers 200 g;
- • - carrots 200 g;
- • - salted mushrooms 150 g;
- • - tomato paste;
- • - black pepper;
- • sour cream 15%;
- • salt;
- • Bay leaf;
- • greens;
- • to decorate the dish - slices of lemon and olives.
Instructions
Step 1
Initially, boil the broth with the beef loin, adding 1 each onion and carrots, black pepper (it is better to grind the peas for a more sensitive aroma) and bay leaf.
Step 2
Carefully detach the meat from the bone, cut into strips and place back in the bubbling broth.
Step 3
At the same time the soup is boiling, the pickled cucumbers are cut into strips and added to the broth.
Step 4
Also cut the sausages, sausage and smoked ham into strips. Fry in a pan for a few minutes and add to the broth.
Step 5
Chop carrots and onions. Fry until golden brown, add tomato paste, stirring continuously for a few minutes and place in a saucepan.
Step 6
The mushrooms are also cut into strips and added to the soup.
Step 7
Season with salt at the end of cooking.
Step 8
Before serving, garnish the dish with olives, lemon wedges and herbs. Add sour cream if desired.
