pan, spatula, cutting Board, ladle, frying pan
Step 1: prepare the ingredients.
Rinse pork and beef, cut the meat into large cubes.
Sausage cut in half lengthwise and into thin slices.
Bacon cut into cubes.
Finely slice onions and cucumbers.
Garlic grate or skip through the press.
Step 2: cook the soup.
At the bottom of a thick-walled pan heat the butter, put into it the beef and pork, salt, pepper and fry for 2-3 minutes, stirring frequently.
Add allspice, Bay leaf and pour in 1.5 litres of water. Bring to a boil, reduce heat and simmer, covered for about 30 minutes.
Fry the bacon with the sausage and add them to the soup.
After the same pan, melt more butter, fry onion, garlic until transparent and add the cucumbers with tomato paste. Fry for a further 2-3 minutes, then add all to the soup.
Cook the stew for another 10-15 minutes.
Step 3: submit a hodgepodge.
Serve soup with olives, lemon wedges and sour cream. Very tasty!
Tips for recipe:
– Remember that the next day, the bag becomes more salty, so its insufficient salting better than to overdo.