• 500 g(1.12 lb)meat for stock
  • 1/4 lemon
  • 300 g(0.67 lb OR 10.71 oz.)any boiled or roast meat
  • 1 T capers
  • 4 pickled cucumbers
  • 3 T butter
  • 2 onions
  • Olives
  • 2 T tomato puree
  • 100 g(3.75 oz)sour cream


Prepare soup stock. Slice the onion and saute in buttter; add 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 bay leaf. Add the stock and boil gently for 5 to 10 minutes. If desired, sliced tomato may be added. Salt to taste. Put and 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.
Source: Net Search
Submitted By: Linda Wilson
Tart Meat Solyanka