Summary

Ingredients

• 1 kg sausage meat, (Roman roast, is a hearty sausage meat from Thuringia)
• 300 g onion (s)
• 300 g cucumber (s), sour
• 4 cloves garlic
• 280 g tomato paste
• 3 liters water
• 1 cup crème fraîche
• a bit salt
• some pepper
• possibly pepper (s)
• possibly tomato (s), happened

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Instructions

1. First cut the Roman roast into strips. Sear them in a coated saucepan without fat over high heat. There can be dark spots (that is what gives the soup its typical color).
2. Dice the onions and sauté them.
3. Peel and chop the garlic and crush it in salt. Braise with the pickled cucumbers, which have been cut into fine strips. Finally add the tomato paste, sweat briefly and then deglaze with 1/2 l of boiling water. Bring everything to the boil, pour in the rest of the water and let it steep for 30 minutes over medium heat. Now season the soup well with salt, pepper and chili peppers.
4. Danger! Be careful with the seasoning as the Roman roast has a hearty taste of its own, so be sure to try it first. If you like, you can also add tomato strains, this makes the soup creamier.
5. To serve, place a teaspoon of creme fraiche in the center of the plate.
6. Serve with a hearty farmer`s bread or ciabatta.
7. I always prepare the soup the day before. So she can pull through well. At our parties, the Soljanka is a big hit.