Solyanka with mushrooms and ham

Solyanka is a very old dish and looks like a thick soup. Pickled cucumbers, olives and spices are necessarily added to the hodgepodge.

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Ingredients:

• 250 g of ham;
• 250 g of cooked sausage;
• a pair of bay leaves;
• 1 onion;
• sunflower oil;
• pepper;
• salt;
• 160 g of fresh mushrooms;
• 700 g of turkey wings;
• 250 g smoked sausage;
• 50 g of lemon;
• 120 g pitted olives;
• a pair of pickles;
• parsley;
• 1 tbsp tomato paste.

Cooking:

1. First, cook the turkey broth. To do this, put the washed meat in a pan and fill it with water. We put the pan on the fire, bring to a boil. The foam that has appeared must be removed, after which the fire can be reduced. The turkey will cook for about 2 hours. After the broth is cooked, it will need to be filtered.
2. In the meantime, the broth is cooked, you can cook other ingredients. You need to peel the onion and wash it, then finely chop the onion. You also need to do with pickles or just grate them on a fine grater.
3. Then you need to prepare a frying pan, where to pour sunflower oil. We put it on fire. Then we spread the chopped onion, chopped cucumbers and tomato paste there, add 50 ml of broth. If not, you can add water. To mix everything.
4. Then stew the onions with pickles and tomato paste. Ingredients should be swept for 10 minutes over low heat.
5. In a pan with broth, put the stewed mixture of onions, cucumbers and tomato paste. We cook everything for 10 minutes.
6. Need to do mushrooms. Mushrooms are best for this dish. They must be thoroughly washed and cut, put in a pan.
7. Then you need to grind ham, boiled and smoked sausage in the form of small cubes.
8. Take the boiled turkey and separate the meat from the bones. Then finely chop it.
9. We send the chopped meat and the whole sausage to the pan. We put a bay leaf there. After the hodgepodge you will need to salt and pepper to taste. But you must remember that cucumbers and sausages are already salty. Cook everything for 10 minutes. At the end, you can add olives.
10. Sprinkle with chopped herbs on top. Serve the hodgepodge with a slice of lemon and sour cream.