The meat soup with olives turns out to be very rich, hearty and incredibly tasty. The olives included in the recipe give it not only an aesthetic appearance, but also a certain German touch.
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Ingredients:
- Sausages - 150 g;
- Chicken breast - 150 g;
- Olives - 120 g;
- Lemon - 1 pc;
- Fresh tomatoes - 3 pcs;
- Champignons - 120 g;
- Green onion feathers - 1/3 of a bunch;
- Potato - 1 tuber;
- Ground black pepper and salt.
Cooking:
- Peel boiled sausages from the film, cut into circles. To make the soup fatter, sausages are recommended to choose with bacon. Cut smoked chicken breast into slices.
- Sort the champignons, then wash, peel well, if necessary, put in a deep container and pour boiling water over it.
- Wash the potato tubers well, remove the skin from them and cut them into a medium-sized cube. Wash and dry the feathers of green onions.
- Cut each mushroom into slices, chop the tomatoes into thin slices. Chop the green onion feathers.
- Wash the lemon well, peel the skin, cut the flesh into thin circles.
- If necessary, remove seeds from olives, and cut the olives into rings.
- Put the champignons in a saucepan, pour into it in cold water, and put on the stove for about 10 minutes, after which lay chopped sausages, brisket, potato tuber, tomatoes, olives, salt and black pepper. Cook for 15 minutes.
- Season the chopped green onions with freshly squeezed juice from the lemon, and after a few minutes, drain all the juice.
- After the specified time, put the onion in the soup and leave it for a few more minutes over low heat. Before serving, put the soup in each plate and arrange it with a slice of lemon.