Dish, which is more than 300 years. Dish with slices of juicy meat and breathtaking aroma of smoked meat – classic halophyte.
- Beef Brisket – 700 g
- Sugar beef bone – 300-500 g
- Smoked pork ribs – 300 g
- Onions (for broth) – 1 pc
- Bay leaf – 2 pcs
- Black pepper – 3 pea
- Ham – 200 g
- Smoked sausage – 200 g
- Pickled cucumbers – 3-4 pieces
- Cucumber pickle – 1 cup
- Butter – 50 g
- Tomato sauce – 150 ml
Wash and dry the meat, strip of film.
Tip: Wash the meat in cold water, hot it will lose juiciness.
Cover the meat with cling film and slightly repel the flat side of the kitchen hammer. Put the meat, ribs and bones in boiling water and cook until cooked 2 hours on low heat, add the whole onion. Regularly remove the foam. The finished meat separate from bones and disassemble on the fiber.
Tip: the meat remains juicy – cook a large piece. Small pieces after cooking will dry.
On the creamy vegetable oil fry the onion until transparent 5-7 minutes. Connect onions with tomato sauce, transfer to a pan and simmer in the oven at 100 degrees for 1.5 hours.
Tip: you can not fry the tomato paste – it is heat treated during production.
Cucumber peel and cut into cubes. Cucumber stew in broth in a pan.
Sausage and ham cut into strips and fry in a pan for 2-3 minutes on medium heat.
Tip: do not add boiled sausage in a hodgepodge – it does fall apart and the viscous soup.
In the broth, add the meat, smoked meat, cucumber, bring to a boil. For 10 minutes until cooked add zazharku. Boil the brine and pour in the broth. Give the finished bag of brew for 30 minutes before serving, add the lemon, sour cream, olives and chopped parsley.