1 hour 20 minutes
Ground black pepper
Prepare the necessary products.
Rinse beef brisket, put in a deep saucepan, pour cold water. Cook until the meat is ready (about 50-60 minutes), periodically removing foam from the broth.
Peel onions, cut into half rings. Fry in vegetable oil in a preheated pan until golden brown.
Add tomato paste and a little broth to the onion, simmer another 2-3 minutes.
Add boiled onion with tomato, chopped meat products, olives to the boiling broth. Cook for 5-10 minutes.
Then add chopped cucumbers, tuck brine, salt and pepper to taste. Bring to a boil, put finely chopped greens. Remove from heat, cover and let it brew.
If desired, lemon can be added with greens, cut into circles or put directly on a plate with a spoonful of thick sour cream.