Summary

Ingredients

• 1 kg Kasseler comb
• 2 glasses Letscho
• 1 glass paprika, in strips, pickled, (720ml)
• 4 pickled cucumber (s)
• 1 tube tomato paste
• 3 large onion (s)
• 2 chilli pepper (s)
• 1 lemon (s)
• leaves Bay
• salt and pepper
• Paprika powder

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Instructions

1. Cook a strong broth from the Kassel ridge and the spices, then cut the cooked meat into cubes. Keep the broth separately. Cut the onions into rings and the pickles into small cubes. Now put the meat, onions, pickles, paprika strips and lecho in a large saucepan and fill up with the broth. Add the tomato paste, sliced lemon and chili peppers. Bring everything to the boil again and let it steep. This Soljanka tastes best when it is properly pulled through.