Meat broth
Recipe Ingredients
- 17.5 – 24.5 oz beef
- 6-10 different kinds of gourmet meats with a total weight of about 2.2 lb
- 2 carrots
- 2-3 carrots
- 2-3 pickled cucumbers
- 5 tablespoons tomato paste
- 3 tablespoons capers
- black pepper
- 3-4 bay leaf
- lemon
- greens (fennel, parsley, etc.)
- olives to taste
Preparation
Amount of the ingredients is for a 1 gallon sauce pan.
Add water to the beef and boil for 1.5 hours. Then remove the meat and cut it into small pieces.
Mince the onion.
Grate the carrots on a medium grater.
Cut the cucumbers into strips.
Cut the gourmet meats (I used cervelat, ham, balyk, carbonate, necks, sausage) into strips or cubes.
Slightly fry the cut gourmet meats in vegetable oil.
Sauté the onion separately until it is a golden color. Then add carrots, cucumbers, tomato paste and sauté everything well. If the tomato paste is too thick, you can add a little bit of water.
Add gourmet meats into the boiling broth.
Then add beef. Boil for 5-7 minutes.
Then add capers.
Then add sautéed onion, carrots, cucumbers, ½ cup cucumber brine or olive brine. Cook for another 5-7 minutes.
Then add bay leaf, pepper, greens. Add salt if necessary. Let it sit under the lid for 15-20 minutes. Serve in plates. Add a lemon slice and whole or cut olives to each plate.
Bon appétit!
