Russian brine from various meats
20 a dag of pork, 10 a dag of cooked ham, 3-4 sausages, 1 pork or veal kidney, 2 onions, 2-3 pickled cucumbers, 10 a dag of pickled capers, 4-5 pickled olives, spoon of tomato puree, spoon of butter or margarine, half a cup of cream, half a lemon, salt, pepper, allspice, Bay leaf, parsley and dill, 2 l broth of vegetables or broth cubes
Boil the meat in the stock, take out and dice. Separately, boil the kidney in salted water (after removing the pelvis) and cut into strips. Peel the onion, chop, fry in fat and add the tomato puree. Peel the cucumbers, remove as many seeds as possible and cut into half slices; remove the stones from the olives, Slice sausages. Put all the ingredients into the boiling broth, Spices, sliced meat and ham and some olives. To cook 10 min., then add the rest of the olives, season with cream, pour in chopped greens and peeled, sliced lemon.