About 2 pounds of four different meat products (salami, ham, other meat leftovers), sliced
2 tablespoons of olive oil
1 big onion, chopped
1 big carrot, coarsely grated
4 or 5 medium size dill pickles, sliced or grated
2 8-ounce cans petite diced tomatoes
2 tablespoons tomato paste
5 cups of water or broth of any kind
Parsley, optional
Black olives, as many as you want
A couple of garlic cloves, thinly sliced
Salt and pepper to taste
Lemon wedges, optional
Sour cream, if desired
In Dutch oven heat olive oil. Sauté chopped onions till translucent, add grated carrot and heat about three more minutes. Add pickles, grated or sliced, and heat through. Add diced tomatoes and tomato paste. Sauté two more minutes. Add meat, bring to simmer. Slow simmer for another 10 minutes. Pour in water or broth and bring to boil. Reduce heat and cook for 12-15 minutes. Add parsley and olives, chopped or whole, and garlic. Salt and pepper to taste. Stir one more time, cover with a lid and turn the heat off. Let stand 10 minutes. Serve.
Every bowl gets a lemon slice (or not) and a tablespoon of sour cream.
