Ingredients
- 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
Directions
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.
Source:
Submitted By: Rick Smith
rick@dragons.net
Tart Meat Solyanka