- Beef shank with bone - 600 Grams
- Carrots - 100 Grams
- Black Pepper Pepper - 5 pieces
- Vegetable oil - 20 milliliters
- Tomato puree - 200 Grams
- Ham in / to - 200 Grams
- Cold-smoked sausage - 50 Grams
- Olives with a bone - 50 Grams
- Parsley - 20 Grams
- Onion - 3 pieces
- Celery stalk - 50 Grams
- Bay leaf - 2 pieces
- Salted Cucumbers - 300 Grams
- Cold boiled waffles - 200 Grams
- Sausage boiled - 200 Grams
- Capers - 30 Grams
- Lemons - 1 piece
Fill the beef shank with cold water (about 3 liters) and put it on a big fire. Bring to a boil, remove the foam, reduce heat and cook with a weak boil, incidentally removing the outstanding foam. Half an hour after the first boiling broth we add vegetables - onions, carrots, celery, bay leaf and pepper. Cook for another 30-40 minutes, after which the vegetables are thrown away, and the meat is taken from the broth, separated from the stone and cut into small cubes. Cubes of meat we return back to the broth. The two remaining bulbs are finely chopped and wessed until transparent on vegetable oil. Cut the cucumbers into small cubes and add to the onions. Stew onions with cucumbers for about 15 minutes, then add the tomato paste and simmer for another 10 minutes on low heat. The resultant breeze (the so-called frying for the saltwort) is added to the broth, which continues to cook on low heat. All the remaining meat products are cut into small cubes - and also added to the soup. Add the capers and olives to the broth, level with salt and acidity (if you need to acidify - you can add a little cucumber brine or lemon juice). Cook for another 10-15 minutes on low heat, after which we remove from the fire. We give the hodgepodge to stand under the lid - at least 10 minutes. Serve with fresh herbs and a slice of lemon. Bon Appetit!
Servings: 8