Russian Meat Solyanka

Ingredients

• 1 lb stewing beef, sliced thin
• 2 small sausages
• 1/2 lb ham, sliced thin
• 2 carrots, cubed small
• 1 onion, sliced small
• 1 parsley root, cubed small
• 1 pickled cucumber (I used dill pickles)
• 1 tablespoon tomato paste
• 1 (14 1/2 ounce) can stewed tomatoes
• 1/2-1 cup water
• 5 mushrooms, sliced (or to taste)
• 1 tablespoon flour
• 11 pitted black olives, chopped
• 1 tablespoon capers
• salt & pepper
• 1 tablespoon sour cream, for topping
• 1 lemon slice, for garnish

Directions

1. 1

   Preheat a pan with oil or butter.

2. 2

   Cut onion in thin semi rings and stir until transparent, but not browned.

3. 3

   Cut pickled cucumbers in strips and add to onions.

4. 4

   Add tomato paste and stir until mixed - 2-3 minutes.

5. 5

   Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).

6. 6

   Add to Crock pot.

7. 7

   Add can of stewed tomatoes and water to just the top of mixture.

8. 8

   Cook on high for 4 hours.

9. 9

   About 1 hour before serving add olives, mushrooms and capers.

10. 10

    Add flour to thicken.

11. 11

    Serve with a dollop of sour cream and lemon slice for garnish.