Russian Meat Solyanka

• 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

1. Preheat a pan with oil or butter.
2. Cut onion in thin semi rings and stir until transparent, but not browned.
3. Cut pickled cucumbers in strips and add to onions.
4. Add tomato paste and stir until mixed - 2-3 minutes.
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. Add to Crock pot.
7. Add can of stewed tomatoes and water to just the top of mixture.
8. Cook on high for 4 hours.
9. About 1 hour before serving add olives, mushrooms and capers.
10. Add flour to thicken.
11. Serve with a dollop of sour cream and lemon slice for garnish.

stewing beef, sausages, ham, carrots, onion, parsley root, cucumber, tomato paste, tomatoes, water, mushrooms, flour, black olives, capers, salt, sour cream, lemon slice

Taken from www.food.com/recipe/russian-meat-solyanka-277165 (may not work)