Tart Meat Solyanka

Tart Meat Solyanka - Russian Soup Recipe

How to Cook & Prepare Tart Meat Solyanka:

500 g meat for stock ¼ lemon
300 g any boiled or 1 tblsp capers
roast meat 3 tblsps butter
4 pickled cucumbers Olives
2 onions Bay leaf
2 tblsps tomato puree salt to taste
100 g sour cream Minced parsley or dill

Prepare the soup stock. Slice the onion and sauté in butter, add the tomato puree, a little stock and braise. Peel the pickles, cut in half, slcie and boil for 20-25 minutes. Dice the meat (boiled or roast beef, ham, veal, kidneys, tongue,sausages or sausage meat) and add to the onion together with cooked pickle, capers and a bay leaf. Add the stock and boil gently for 5 to 10 minutes. If desired, sliced tomato may be added. Salt to taste. Put an olive, ¼ slice of lemon (peeled) in each plate and top with a spoonful of sour cream. Sprinkle with minced parsley or dill.

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	Tart Fish Solyanka		Turkmenian Mutton Soup