Ingredients
(for 4-6 Persons)
2 litres (=8 cups) rich meat- or bones stock
500 g (=1.1 lb) different sorts of meat (smoked pork chops, gammon, sausages, cooked meat from the stock, chicken)
2 onions
2 pickled cucumbers
100 ml (=1/2 cup) brine
2 tbsp tomato paste
1 bay leaf
black peppercorns
lemon
oil or butter
fresh herbs (dill, parsley)

Driections
Make meat stock (as for borsch), strip meat off bones and chop it in fine pieces.

Preheat a pan, add oil or butter. Cut the onions in semi-rings and stir until transparent.

Cut pickled cucumbers in stripes. Put the cucumbers and the tomato paste into the pan and stir for a couple of minutes.

Chop the meat in fine pieces.

Boil the stock up, add stirred onions, cucumbers, meat, brine, peppercorns and the bay leaf and simmer for about 10 minutes.