Summary

Ingredients

• 200 g salami
• 200 g huntin sausae
• 200 g poultry sausae
• 200 g bacon, diced
• 5 medium onion (s)
• 4 bell pepper (s)
• 150 g tomato paste, more dependin on your taste
• 5 pickles and cucumber water
• 1 tablespoon sambal oelek or dried chilli pepper
• 1 bay leaf
• Broth, fat (preferably a stock cube, then it works great with the dosage)
• 1 teaspoon mustard
• 3 cloves garlic
• sour cream

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Instructions

1. Fry the bacon, add the diced sausage (not the salami yet!), Fry everything nicely. Then add the salami, continue frying briefly, add the onion to the saucepan and continue frying until the onions are translucent. If it should start, add a little water.
2. Now add the diced peppers, tomato paste and crushed garlic, fry a little. Then add the chopped cucumber, some cucumber water and all the spices. Pour 1 to 1 1/2 liters of water, add the rich broth and simmer gently for 20 minutes.
3. Ideally, the solyanka should be prepared the evening before. The next day just warm up.
4. Important! The solyanka has to stand for a few hours before you can eat it.
5. I always serve toasted ciabatta bread and sour cream to stir in with it.