Eintopf German meat soup: best cooked after kebabs

This mouth-watering soup has a peasant origin: it was invented by German housewives to feed their hardworking husbands satisfyingly. "Eintopf" is translated from German as "one pot". This is the main principle: to stuff all the products in the house, in our case, the remains of yesterday's barbecue party, into one pot. As a result, one bowl of such a rich stew will provide the daily requirement for carbohydrates, proteins and fats.

Ingredients

• yesterday's fried beef steak - 400 g;
• stewed pork - 300 g;
• beef pastrami - 350 g;
• smoked pork ribs - 400 g;
• sausages - 250 g;
• tomatoes - 3 pcs.;
• tomato paste - 7 g;
• onions - 3 pcs.;
• pickled onions - 100 g;
• beans - 300 g;
• greens to taste;
• sugar - 1 tbsp. a spoon.
• Smoked ribs - to give the dish a smoky flavor similar to classic pea soup.
• Well-cooked meat, such as torn pork, which can be easily disassembled into fibers to give the stew a meaty volume.
• Diced textured piece of meat, such as yesterday's half-eaten "medium" steak.
• Fried sausages - as a tribute to German traditions.

Directions

1. All ingredients must be combined in a kettle, filled with water by 4/5 of the volume, add salt, pepper to taste and sugar to kill the acid of the tomato paste. Simmer over low heat for 45 minutes.