Light solyanka with beef, pickles and olives

Ingredients

For 1 serving

• Beef eye of round120 g
• Cooked ham30 g
• Pickled gherkins50 g
• Green olives6
• Onion50 g
• Tomato paste15 g
• Potatoes100 g
• Beef broth550 ml
• Capers5 g
• Sour cream25 g
• Extra virgin olive oil5 g
• Lemon0.3
• Saltto taste

Contains: lactose, celery,

Method

1. Chop the onion; peel the potatoes and dice them into about 1.5 cm pieces. Heat the beef stock.
2. Heat the oil in a saucepan over medium heat and fry the onion for 4 minutes, until translucent; add the tomato purée and stir for a minute, until it darkens slightly.
3. Pour in the hot stock, add the potatoes, bring to the boil and cook over medium-low heat for 15 minutes, until the potatoes are almost tender.
4. Meanwhile cut the beef topside into thin strips, the ham into thin strips and the gherkins into rounds; halve the pitted green olives and rinse the capers.
5. Add the beef, ham, gherkins, olives and capers and cook for 8 minutes over low heat, until the beef is no longer pink; taste before salting, as the gherkins and capers are already salty.
6. Serve the soup with a spoonful of sour cream and the lemon wedge to squeeze over.