pan, cutting Board, ladle, tablespoon
Step 1: chop the ingredients.
The meat I have left from dinner, cut first into thin slices, and then cubes.
Can use cooked meat that is cooked the broth.
Peel and chop the onion and garlic.
Chop the greens and sausages.
Sausage is better to take home, but smoked and smoked.
Slices slice pickles.
Cut sweet bell peppers and carrots.
Slice the Chile rings.
Step 2: fry the meat with onions.
In a saucepan, heat the vegetable oil and fry the meat in it with sausages, onion and garlic.
Add the tomato paste and stir well, continuing to cook.
Step 3: add the peppers.
When the tomato paste will darken, add the brine and mix well again.
Add the carrot and bell pepper.
Put the chili pepper.
Cook until then, until the peppers will become slightly transparent.
Step 4: pour the water.
Pour hot water (or broth).
Add the Bay leaf, juniper berries and allspice.
Simmer, covered on low heat.
After about an hour, add the pickles and parsley.
Season to taste with salt and pepper, remove the stew from heat.
Step 5: serve a hodgepodge of summer.
Serve summer soup with lemon and sour cream. Can be supplemented with olives.