Russian Solyanka
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 Bockwurst sausages, 6 Viennese sausages or 600 g Jagdwurst sausages
- 2 tubes / n tomato paste, concentrated
- 3 peppers, colored (or half a bag frozen peppers, in strips)
- 1 glass Letscho, or 4 tablespoons ketchup
- 1 small onion (s)
- 1 liter water
- 1 lemon (s)
- 1 cup sour cream or sour cream
- 2 slices smoked pork, back
- oil
- salt
- Tabasco
- 1 small chilli pepper (s), possibly
Print Recipe
Pin Recipe Instructions
- Divide the sausages long ago and cut them into slices (results in crescents). Cut the onion into small cubes, the peppers and smoked pork into strips of approx. 4 cm. You can also use Kassel chops, then please remove the bones beforehand.
- Fry the sliced sausages with the onion and smoked pork in hot oil and let them turn golden brown. Mix the water with tomato paste and then add to the sausages with paprika. If you like it a little hotter, you can add a small chilli pepper. Bring the soup to the boil briefly and add the letscho (or ketchup). Bring to the boil again briefly. Now add a small shot of Tabasco and a good pinch of salt, season the soup to taste.
- Let it soak for 2 hours in a wrapped, old towel under the duvet (or without a towel in a warm but not hot oven).
- Serve the solyanka with lemon and sour cream.
- Soljanka comes from the Russian area and as leftover soup has a somewhat negative impact, since everything possible used to end up in the soup. Of course, you can also use leftover meat and sausage without a guilty conscience.
- Tip: Bring about 100 g sauerkraut and 1 teaspoon caraway seeds to the boil in the soup.
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