Saucepan, frying pan, knife, Board
Step 1: fry the meat.
Wash the meat, cut away all the excess, and the flesh cut into thin stripes.
Season the meat with salt, pepper, crushed garlic and mix.
In a pan heat vegetable oil and at the same time put the heat up broth.
Fry the meat until Golden brown on all sides and send it into the boiling broth. Reduce heat and simmer under the lid.
Step 2: fry the onion and cucumbers.
In the same pan fry sliced strips of cucumbers. Fry for 1-2 minutes.
Then add to the cucumbers sliced feathers onion and cook until transparent.
Add the tomato paste and mix well.
Step 3: cook hodgepodge simple.
Add the broth, cucumbers, onions and tomato paste. Pour the brine, add, if necessary, more pepper and salt to the soup.
Boil for 5-7 minutes (meat should be soft).
At the end add the bag of chopped olives. Leave the soup under the lid to cool for 10-15 minutes, after serve.
Step 4: serve soup simple.
Brighten a simple bag with a slice of lemon, olives (black olives) and sour cream to taste. Serve hot with bread.
Tips for recipe:
– Thicken the soup with flour, fried in oil. But it is optional.