Solyanka

For the solyanka cook the meat on the stove to a soup.

Finely chop the onions, fry in fat until golden brown and sauté with paradeis pulp, pour a little soup.

Peel the pickled cucumbers, cut them into halves and cut into slices. Cut the cooked or fried meat into thin slices or small pieces, add to the fried onions, salt, gherkins, capers and bay leaf.

Fill up with soup and cook for 5 to 10 minutes at low temperature.

Serve the solyanka with a blob of sour cream and garnished with peeled and pitted lemon pieces, finely chopped parsley or dill.

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