Meat solyanka

Bone broth, Onion, Pickled cucumbers (sugar-free), Sour cream 30%, Olive oil, Water, Olives, Beef tongue, Ham, Hunting sausages, Tomato paste, Capers, Lemon, Erythritol, Dill, Parsley, Cooking salt, Black pepper

Slice: 15 min, To boil: 30 min, Fry: 7 min, To boil: 15 min, To boil: 5 min

Dice the pickled cucumbers (100 g) and place them in a saucepan. Pour in the beef broth (500 ml) and bring to a boil. After that, simmer over medium heat for 20-30 minutes.

Meanwhile, prepare the onion (100 g): slice it into strips and fry in vegetable oil (50 ml) until golden brown.

When the onion is ready, add tomato paste (20 g) and erythritol (5 g), mix well, and cook for a few more minutes.

Return to the cucumbers: after they have boiled, add the sautéed onion with tomato paste and bring everything to a boil.

Cook the soup for another 15-20 minutes.

During this time, slice and fry the meat ingredients in vegetable oil until golden brown:

• tongue (35 g);
• ham (30 g);
• sausages (30 g).

Also, cut the olives (20 g) in half.

Add the fried meat ingredients and olives to the soup, stir, and continue to cook for another 5 minutes.

Finally, add capers (10 g) and check the taste, adding salt, pepper, and pickle brine from the cucumbers (50 ml) if necessary.

Serve the finished solyanka, garnished with sour cream (55 g), a slice of lemon (10 g), and herbs (a little parsley and dill).