Tart Meat Solyanka Recipe

Prepare the soup stock. Slice the onion and saute in butter, add the tomato puree, a little stock and braise. Peel the pickles, cut in half, slice and boil for 20-25 minutes. Dice the meat (boiled or roast beef, ham, veal, kidneys, tongue, sausages) 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, 1/4 slice of lemon (peeled) in each plate and top with a spoonful of sour cream. Sprinkle with minced parsley or dill.