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300 g boiled or roasted meat; 50 g smoky bacon; 1l beef stock; 1 cup cucumber brine; 2 salted cucumbers; a handful of sauerkraut; olives; salted mushrooms; 1 onion; 1 bay leaf; allspice; whole black peppercorns

Meat Solyanka (Мясная солянка)

Peel the cucumbers (set aside the peel) and dice them finely. Quarter the lemon, remove the flesh and finely chop it. Cut the streaky lard into cubes and fry it gently until the fat runs. Slice the onion into semi-circles and soften it in the lard. Add the finely chopped sauerkraut (drained beforehand) and fry it gently for 30 minutes. Add the smoky bacon, cucumbers, and stock and bring it to the boil. Simmer for 15 minutes. Meanwhile, place the cucumber skins in a saucepan and cover with cucumber brine, bring it to the boil and simmer for 15 minutes in a closed saucepan. Add the drained brine to the broth. Add the meat, whole olives, finely chopped lemon, salted mushrooms (thoroughly washed beforehand), bay leaf, peppercorns and salt if necessary. Bring the broth to the boil once again, remove it from the heat and leave to stand with the lid on for 10 minutes. Remove the bay leaf and serve with sour cream or flavoured oil.

Meat Solyanka (Мясная солянка)

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Андрей (talerka).