The meat soup with olives turns out very rich, nourishing and madly tasty. The olives entering a dish compounding give it not only an esthetic look, but also a certain German note.
Ingredients:
- Sausages - 150 g;
- Chicken breast - 150 g;
- Olives - 120 g;
- Lemon - 1 piece;
- Tomatoes fresh - 3 pieces;
- Champignons - 120 g;
- Feathers of green onions – 1/3 bunches;
- Potatoes - 1 tuber;
- Black sprinkling pepper and salt.
Preparation:
- Peel boiled sausages from a film, cut on circles. That soup turned out fatter, sausages are recommended to be chosen with salted pork fat. Cut smoked chicken brisket on slices.
- Touch champignons then to wash, well to smooth out, to lay out as necessary in a deep container and to fill in with abrupt boiled water.
- Tubers of potatoes it is good to wash, remove them a thin skin and to cut on a cube of average size. It is good to wash and dry feathers of green onions.
- Cut each mushroom on slices, to crumble tomatoes on thin segments. To chop feathers of green onions.
- Lemon it is good to wash, clean a thin skin, to cut pulp on thin circles.
- As necessary, to remove stones from olives, and to cut olives on rings.
- Lay out champignons in a pan, pour in it in cold waters and send to a plate to cook about 10 minutes then afterwards to put chopped sausages, brisket, potatoes tuber, tomatoes, olives, salt and a black sprinkling pepper. Prepare 15 minutes.
- To season chopped green onions a little with fresh juice from a lemon, several minutes later all juice to merge.
- After the specified time in soup to lay out onions and to leave it for several minutes on slow fire. Before giving in each plate to lay out soup and to issue it a lemon piece.