Meat Solyanka “Gurman”

Ingredients: to prepare in 4 litre saucepan: 700 g beef, 6–10 types of meat delicacies with a total weight of 1kg, 150g carrot, 100g onion, 200g pickled cucumbers, 5 tablespoons tomato paste, 3 tablespoons caperberries, vegetable oil, rosehip oil, 3–4 bay leaves, lemon, black pepper, greens, and black olives.

Directions: Pour the beef with water, boil for hour and a half (over medium heat, covered with a lid, scum removed). Take the meat out, cool it down, and cut into small pieces. Finely chop the onion. Shred the carrot with a medium-sized grater. Dice the cucumbers or cut them into strips. Dice the meat delicacies (cervelat, gammon, balyk (or cured fillet of beef), carbonade, pork neck, pastrami, hunting sausages) or cut them into strips. Fry delicacies in a vegetable oil. Fry the onion in a vegetable oil too. Add the carrot and fry it slightly. Add cucumbers and fry for 2–3 minutes. Add tomato paste and stew for 5–7 minutes over medium heat. If tomato paste is too thick, add some water. Add delicacies into the boiling broth. Add the beef shortly after that. Boil for 5–7 minutes. Then add caperberries, fried onion, carrot, and cucumbers. Then add 0.5 glass of cucumber brine or black olives brine. Boil for 5–7 minutes more. Add the bay leaf, pepper, and greens. Season with salt, if necessary. Let stand covered with a lid for 15–20 minutes. Take away the bay leaf, add the rosehip oil (it gives a slight sour taste and eliminates the need to put too much lemon to the plate in the further). Pour into the serving plates, put a lemon slice into each plate, and black olives, whole or sliced.