Meat solyanka

• ½ litre (16 fl oz) pickled cucumber brine
• 1¼ litres (2<

Boil up the brine and skim off the scum. Combine with the meat stock and bring to the boil. Put the meat, diced into small cubes, the mushrooms, the cabbage, tomatoes (skinned and diced), cucumbers and onion, cut into small pieces, into a casserole. Add the rest of the ingredients, pour in the boiling stock and place the casserole in a low oven (150°C, 300°F, gas mark 2) for 10-15 minutes.