• 500 g meat for stock
  • 300 g any boiled or roast meat
  • 4 pickled cucumbers
  • 2 onions
  • 2 tbl sps tomato puree
  • 1/4 lemon
  • 1 tbl sp capers
  • 3 tbl sps butter
  • Olives
  • 100 g sour cream


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.

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Submitted 6/13/05.
Submitted By: Rick Smith
Tart Meat Solyanka