- Olive or vegetable oil
- Black pepper and sea salt Vivasan to taste
- 1 lemon
- 2-3 allspice
- 1-2 bay leaves
- 100 g of tomato paste
- 4 onions
- 50 g capers
- 1 carrot
- 100 g olives
- 4 pickles
- 300 g of smoked different MACH
- 500 g of smoked meat or conventional beef bones
Method of preparation:
- Put the cooking meat broth as boiled, drain the water, so wash the bones with meat, pour clean water and boil like, throw roots, carrots, green stalks of the beam and continue to cook until done.
- We make "Bresse" - is one of the main secrets in cooking delicious halophytes. For him nashinkuem onion and fry in a mixture of olive or vegetable with butter, salt. Onions mixed with tomato paste, spread on a baking sheet and place in oven at 90-100 C for 1-1.5 hours.
- Next, cut into cubes different meats. Must be present sausages (this is the second secret), they will give a soft-bag. The more diverse are meat products, than there will be more, the tastier will thistle. Smoked, except sausages, lightly fry in a dry pan, it will help to remove excess fat from them. Cucumbers and cut into strips simmered in hot water. Brine certainly heat up, and the amount must be adjusted according to your taste and the degree of salinity of the brine. Put the broth and cook all meats min 10, then put the sausages. Add Bresse. Capers is easy to digest and they will give a bitter taste of the finished dish should add them for 10 minutes until cooked. Cucumber strained hot brine is poured too 10 minutes before end of cooking, as well as cucumbers. And olives in cooking lose their rich and delicate taste, digested, so it is better to put directly on the plate, as well as lemon. Eat with sour cream.