Beef/veal or pork (on the bone) - 600-700 g r
Smoked ribs - 300 gr
Ham - 200 gr
Smoked sausage - 200 gr
Onions - 2 pcs
Pickled cucumbers - 2-4 pcs
Olives - 100 g r
Capers (optional) - 50-70 gr
Tomato sauce or ketchup - 2 tblsps
Oil - 2 tblsps
Butter - 1 tblsp
Water - 2.5-3 lts
Bay leaf - 1-2 pc
Freshly ground pepper
3 peas of allspice
Beef and smoked ribs put in a saucepan, cover with water and bring to a boil.
Remove the foam, put the peeled onion and cook for 2 hours at low boiling. Before 15 minutes till doneness add a little salt, put the bay leaf and peas of allspice.
Remove the meat from the broth, remove the onion and spices, filter the broth. Separate the meat from the bones and cut into strips. Also, cut into strips the ham, sausage and cucumbers. Put in a pan, add a little broth and stew for 5-7 minutes. Put the cucumbers in a pot with broth.
Peel the onions and cut into the quarterrings.
In a frying pan heat the butter with oil, put the onion, salt and pepper and fry until softness. Add the ketchup, stir and shift frying in broth. Put in a pan boiled meat, ham and sausage.
Add the olives, stir and cook for 10-15 minutes. Add the capers, stir, salt and pepper to taste. Cover the pan and let standing for 15 minutes. When serving put a slice of lemon into each plate, season with sour cream and sprinkle with herbs.
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