Mixed Solyanka with Sausages

It is difficult to find a person who would not like the combined hodgepodge. Someone cooks it only according to a special proven recipe, someone orders it at their favorite restaurant, and someone likes to experiment and try different options.

Ingredients

• 1 kg of beef on the bone (brisket, neck)
• 1 onion
• 1 parsley root
• 2 bay leaves
• 5 peas of black and allspice
• salt
• 250 g sausages
• 200 g cooked and smoked meat
• 3-4 pickles
• 1 glass of brine
• 1 large onion
• 1 glass of olives
• 1 tbsp. l. capers
• 2 tbsp. l. tomato paste
• 1 lemon
• 2 tbsp. l. olive oil
• salt, freshly ground black pepper
• sour cream

Directions

1. Place the beef in a large saucepan, add 3 liters of water and bring to a boil. Peel the onion from the top husk, peel the parsley root and cut into large pieces. Reduce heat, remove foam, add onion and parsley root to saucepan, cover and cook for 2.5 hours. For 30 minutes. until tender, add black and allspice peas and bay leaf.
2. Peel the onion, cut into half rings and fry in olive oil in a pan, avoiding discoloration. Add tomato paste and stir-fry for 3 minutes. Remove from heat.
3. Peel the pickled cucumbers and cut into strips. Boil the brine in a saucepan, add cucumbers and cook for 5 minutes.
4. Remove the meat from the broth, separate from the bones and cut into strips. Also cut the boiled-smoked meat, and the sausages - into slices.
5. Strain the finished broth into a clean saucepan and bring to a boil. Add onion with tomato paste and cook for 10 minutes. over medium heat. Then add the cucumbers along with the brine, meats, olives and capers. Bring to a boil and simmer for 10 minutes. Remove from heat, season with salt and pepper, and leave covered for 15 minutes.
6. Cut off the peel of the lemon, cut into thin circles. Pour the hodgepodge into plates, add lemon, serve sour cream separately.