Description
Offer one of the options of soup, in this case with capers and celery. Hope you like it.
Ingredients
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Meat
500 g
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Sausages
2 piece
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Capers
250 g
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Green olives
1 can
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Olives
1 can
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The Apium graveolens Dulce
2 piece
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Cucumber
2 piece
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Tomato
2 piece
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Carrots
1 piece
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Potatoes
3 piece
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Tomato paste
3 Tbsp
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Adjika
1 tsp
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Greens
1 coup
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Lemon
2 piece
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Sugar
1 Tbsp
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Onion
2 piece
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Beans
2 can
Cooking
Meat products I took about that many.
Cut everything in small cubes and sent to obzhivatjsya. Oil was not added because the bacon from briskets and sausages fat enough. Kazan used the nonstick.
Onion, celery, pickles and fennel stalks and parsley cut finely. How flushed in the cauldron meat, sent and all that. Roasted on small fire.
A little later, was sent to the same finely chopped tomatoes, tomato paste and spice put a spoonful of adjika. Continue to fry.
Meanwhile, cut olives rings
The potatoes and carrots - small dice.
Bean took a jar of red and white.
Capers and all of the above, including the contents of the cauldron, lay in a large pot (I used 6 liters), add water and put on fire.
The brine from the capers, olives, and beans, I also used. Thus, salt is not needed. Everything was cooked on a moderate fire half an hour.
Lemons and herbs are chopped finely and put in the pan immediately after turning off the fire. At the same time and sugar. Mix well and leave to infuse for another 20 to 30 min.
So, welcome to the table. Bon appetit!
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