1/3 G (1.2-1.5 L) beef broth
1 medium onion (5.5 oz)
4 oz (120 g) salted olives
2 tbsp green olives
1 tbsp vegetable oil
½ lb (220-240 g) tomato paste
2 tbsp cucumber brine
3 oz (70-80 g) pepperoni
3 oz (70-80 g) boiled beef tongue
3 oz (70-80 g) smoked pork
½ lb boiled beef
Salt, spices, capers, sour cream - on your taste
Cut all ingredients into thin short strips, separately.
Stir-fry onions, all meats, and tomato paste together in a large skillet under a lid.
Bring shredded cucumbers and olives with a cucumber brine to boil in a small sauce-pan, and simmer while cucumbers turn soft.
Put a content of the sauce-pan into a large sauce-pan, put a content of a skillet into the large sauce-pan, and pour the boiling broth on top.
Add capers, spices and salt into the large sauce-pan, and cook all together with a low heating for about 20 minutes.
Serve with a sour cream and a rye bread.