- Young cabbage - 100 Grams
- Breast - 150 Grams
- a bunch of greenery - 1 piece
- ham - 200 Grams
- Garlic - 3 Teeth
- Pepper and salt - - To taste
- Black olives - 100 Grams
- Chicken broth - 2 liters
- mushrooms - 200 Grams (Marinated or salted)
- Carrot - 1 piece
- Potatoes - 4 pieces
- Pickled cucumbers - 3-4 pieces
1. Cook the chicken broth. When the broth was cooked, peel the potatoes and carrots. All cut into cubes: potatoes cut into large pieces, and carrots cut into small pieces. We lower the carrots into the boiling broth, reduce the fire a little, and after two minutes add the potatoes. 2. In preparation we use two kinds of meat: smoked bacon and chopped ham. The brisket can be finely chopped and fried with onions, or can not be fried, just cut the smoked bacon and ham (approximately the pieces should be the same). After the potato is thrown into the broth, add meat after five minutes. 3. Now finely chop the young cabbage (a small piece), after adding meat, immediately throw into the pot and cabbage. Then, in about three minutes, add the chopped garlic and greens here. 4. Chop the olives, cut the cucumbers into small cubes, cut the salted mushrooms into slices. At the very end of the cooking, we add mushrooms, olives and pickles to the pan. 5. It is necessary to pepper, add salt, close the lid and let it sit for about half an hour. Then pour into plates, adding mayonnaise or sour cream.
Servings: 6