Tatar solyanka

Tatar solyanka

To soak prunes in hot water on 20-30 minutes, after to wring out and cut strips. To shred meat and byproducts a thin  straw. To clean cucumbers from a skin and seed, cut bars. To clean bow, cut thin semirings.
In a frying pan to warm up a dairy butter, brown on him bow and cucumbers to mildness (7-8 minutes). To divorce tomato paste the small amount of clear soup, to add to the frying pan and stew vegetables yet about 3-4 minutes.
In a pan to infuse into clear soup, put meat, byproducts, vegetables and prunes, salt, pepper to liking. To take soup to boiling and cook on a middle fire during 10-15 minutes.
At a serve to add the spoon of sour cream or katyk and slice of lemon to every dish.

Composition: a 200 g of prunes without stones, 200 g of the boiled beef, mutton or horseflesh, 100 g of the boiled beef buds or language, 4 middle salt cucumber, 3 middle bulbs, 1-2 tablespoon of dairy butter, 3 tablespoon of tomato paste, 2 litr of meat-stock, salt, ground black pepper, 8 tablespoon of sour cream or katyk, 8 slices of lemon

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