Meat Solyanka

Pre-cook the meat broth using the pulp. Once the meat comes to a boil in the pot, skim off the foam until it disappears completely. Then, it is best to strain the broth and transfer it to another pot, season with salt to taste, and simmer the meat until tender.

Dice the onion and grate the pickles. Heat sunflower oil in a skillet, add the onion and pickles, sauté briefly, and stir in the tomato paste. Pour in 50 ml of water, mix well, and simmer for 10 minutes.

Remove the meat from the broth and dice it; slice the sausages into cubes as well.

Slice the small sausages into rounds.

Add the vegetable base to the finished broth and cook for 10 minutes, then add the meat and sausage products and cook for another 10 minutes. Be sure to toss a bay leaf into the solyanka.