Solyanka

Ingredients

Directions

1. 1

   Wash the meat and bring to the boil covered with two litres of water. Skim off foam in between. In the meantime clean and wash the soup vegetables. Peel celery, carrot and parsley root and cut into pieces.

2. 2

   Add soup vegetables, bay leaf, cloves and juniper to the meat and cook for two hours at medium heat. In the meantime clean the cabbage, cut in half and remove the stalk. Wash and chop the cabbage. Peel onions and cut into strips.

3. 3

   Cut the cucumbers in half lengthwise. Cut cucumbers and sausages into slices. Dice ham. Remove meat from the stock. Heat oil in a pot. Steam onion strips in it until transparent. Add tomato paste and flour and sauté briefly.

4. 4

   Add cabbage and gherkins. Add stock through a sieve and cook for another 20 minutes. Cut meat into cubes. Wash lemon warm, rub dry and cut into slices. Drain olives through a sieve.

5. 5

   Ten minutes before the end of the cooking time, add the meat, sausages, ham, lemon slices and olives to the pot. Season with salt and pepper. Pour Solyanka into a terrine.