Summary

Ingredients

• 400 g smoked smoked pork from the neck
• 200 g meat loaf, coarse or meat sausae or Lyoner (everythin oes toether)
• 3 large pickled cucumber (s)
• 120 g bacon, fatter
• 2 large onions
• 2 cloves garlic)
• 0.5 tube ½ tomato paste (large )
• 1 tablespoon paprika powder, noble sweet (heaped)
• 1 ½ liter meat broth
• 0.5 ½ lemon (s), untreated
• 1 teaspoon sugar
• 1 cup sour cream or sour cream, crème fraîche or sweet cream
• salt and pepper

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Instructions

1. Cut the meat and sausage as well as the pickled cucumbers into approx. 1 x 1 cm cubes. Cut half the untreated lemon into slices. If there is no cooked meat stock, prepare instant stock. Finely dice the bacon and onions.
2. Fry the bacon, then turn the temperature down and fry the finely chopped onions in the left bacon. Be careful that they don`t turn brown or even burn. Now add the squeezed garlic, the meat, the pickles, the tomato paste and the paprika powder and mix everything well.
3. Fry for a few minutes, stirring, but not too hot so that the paprika does not burn. Now pour in the meat stock and let the soup simmer gently for about 20 minutes. At the end, put in the prepared lemon slices and let them steep a little longer. Stir in the cream and season with salt, pepper and sugar.
4. Serve with fresh white bread and a crunchy salad.
5. Tip: prepare the day before, because it will taste even better then.