Best Solyanka
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 hrs |
| Total Time | 5 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 large pork knuckle (s), cured
- 1 large leg disk (s)
- g 1,000 smoked pork (neck)
- 1 m sausage (Krakauer)
- 1 medium salami
- 1 large sausage (hunting sausage)
- 6 large bell peppers, red, diced
- 6 large onion (s), diced
- 2 bunches soup greens, roughly diced
- water
- 2 glasses Letscho
- 1 glass gherkins (Spreewald gherkins), diced
- 1 teaspoon salt
- 1 teaspoon, leveled pepper
- 1 tablespoon peppercorns
- some stalks marjoram
- 2 tablespoon paprika powder, sweet and hot
- 10 grains allspice
- 5 bay leaves
- 1 large lemon
- 8 teaspoons capers
- 8 teaspoons, heaped crème fraîche
- Clarified butter for frying
- cucumber liquid
Print Recipe
Pin Recipe Instructions
- Boil the pork knuckle, the smoked pork and the leg slice together with the roughly diced soup greens, allspice, bay leaves, marjoram, peppercorns and 2 onions in water until the rind is soft. Be careful with salt, the pork knuckle is cured!
- When the meat is done, remove it from the broth and let it cool down. In the meantime, dice the Krakauer, the salami and the hunting sausage and gradually fry them in clarified butter. Add diced onion and diced paprika and let simmer lightly.
- Remove the rind from the cooled pork knuckle and dice it into small pieces. Also dice the leg slice and smoked pork loin. Warm up the detached rind again with the broth and let it boil briefly.
- Then strain the broth through a kitchen sieve. Throw away the leftovers. Sear the diced meat in clarified butter. Add the diced cucumber and fry briefly. Add diced peppers and diced onions and let fry. Now season with salt, pepper and the paprika varieties.
- Mix the roasted sausage with the roasted meat and let it get hot. Add the letscho and toast briefly. Now deglaze with the broth and bring to the boil. Add some of the cucumber broth. Season to taste after boiling (spiciness or acidity).
- Now it can be served. Depending on your taste, add 1 teaspoon of capers and 1 teaspoon of creme fraîche per serving (optionally sour cream, which will flocculate in the hot soup). Eighth one lemon and serve one piece each to the solyanka. A strong bread goes well with it.
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