Solyanka with beef heart and bacon

Solyanka with beef heart and bacon

Ingredients

• beef brisket (on the bone) 1.5 kg
• beef heart 500 g
• bacon 100 g
• hunting sausages 5 pcs.
• pickled cucumbers 4 pcs.
• carrots 1 pc.
• 1/2 cup cucumber pickle
• onion 2 heads
• tomato paste 1 tbsp
• ghee 1 tbsp
• ground black pepper
• salt

Directions

1. It will take a little longer to make a hodgepodge with bacon and heart, but it's worth it. Put the low-fat brisket on the bone in a saucepan, add water, bring to a boil, remove the foam. Chop carrots and onions, put in soup, cook for an hour and a half, boil is minimal. Drain the broth.
2. Remove the meat from the bone, cut into medium pieces. Cut hunting sausages into circles, bacon into small cubes. Put the bacon in a hot skillet, melt the fat, put finely chopped onion, sauté for 10 minutes. Remove the vessels and veins from the heart, cut the offal into cubes, put on the onion, fry over the fire until golden brown.Transfer the frying to the broth, cook for half an hour over low heat.
3. Finely chop the pickled cucumbers, fry. Put the sausages in a frying pan with ghee, add cucumbers, cucumber pickle and tomato paste. Bring the mixture to a boil, transfer to the soup, season with salt and pepper. Darken the beef heart and bacon hodgepodge, covered, for 15 minutes. When serving, season with sour cream, olives, parsley and lemon slices.