Meat solyanka with capers

Ingredients:

• Meat broth – 1.5 liters
• Cold cuts (boiled beef and chicken, sausages, sausage, tongue) – 800 g
• Cabbage – 300 g
• Pickled cucumber – 2 pcs.
• Cucumber pickle – 2 cups
• Pickled porcini mushrooms – 1 cup
• Onion – 1 pc.
• Pitted olives – 1 cup
• Capers Federici – 2 tbsp
• Lemon – 1 pc.
• Tomato paste – 1 tbsp. l
• Bay leaf
• Dill
• Sour cream
• Freshly ground black pepper and salt to taste

Preparation

1. Finely chop the cabbage, put it in a bowl and pour boiling water, leave for 10 minutes, then drain the water.
2. Peel the onion, rinse and cut into thin half rings. Next, fry in a frying pan with olive oil.
3. Cut cucumbers and mushrooms into cubes and put them in a frying pan with onions. Add the cabbage and a tablespoon of tomato paste here and simmer under the lid for about 10 minutes.
4. Pour the meat broth into a large saucepan and add the fried mixture of vegetables, mushrooms and tomato paste.
5. Cut all the meat ingredients into small cubes and put them in a saucepan with broth. Add the bay leaf and spices to taste and cook under the lid for 10 minutes over low heat. Next, turn off the stove and leave the soup for 30 minutes.
6. Before serving, bring the soup to a boil again, add olives and capers.
7. Pour the soup on plates, add a spoonful of sour cream and decorate with chopped herbs and a slice of lemon.