Solyanka with meat

Name: Solyanka with meat
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 750 g Breast of beef; 2 Bay leaves; 4 Juniper berries; 4 cloves, salt; 1 collar Soup Greens; 1 (approx. 750 g) White cabbage; 3 medium-sized onions; 4 Salzgurken, 1 Tbsp Öl; 2 TABLESPOONS Tomato paste; 2 tablespoons (30 g) Flour; 1 untreated lemon; 2 Bockwürstchen; 200 g cooked ham; 100 g black olives with stone, pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

750 g Breast of beef
2 Bay leaves
4 Juniper berries
4 cloves, salt
1 collar Soup Greens
1 (approx. 750 g) White cabbage
3 medium-sized onions
4 Salzgurken, 1 Tbsp Öl
2 TABLESPOONS Tomato paste
2 tablespoons (30 g) Flour
1 untreated lemon
2 Bockwürstchen
200 g cooked ham
100 g black olives with stone, pepper

Directions

1
Wash the meat. Bring to the boil with spices in 2 l lightly salted water. Cover and simmer for about 2 hours. Clean, wash and chop the soup vegetables. Add to the meat after about 1 hour. Skim the foam more often
2
Clean, wash and halve the cabbage and remove the stalk. Cut cabbage into strips. Onions peel, halve and cut into strips. If necessary, halve cucumbers lengthwise and cut into slices.
3
Lift out the meat. Sieve the stock, measure out a good 1 1/2 l. Heat the oil in a large pot and sauté the onions. Sweat tomato paste and flour briefly. Stir in stock, add cabbage and gherkins. Bring everything to the boil, cover and simmer for about 10 minutes
4
Wash lemon hot. Cut lemon and sausage into slices, ham and meat into cubes. Add everything with olives to the soup. Cover and continue cooking for about 10 minutes. Season to taste. Goes well with farmhouse bread