Solyanka À La WalliX
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 slice (s) ribs or smoked pork
- 100 g bacon
- 200 g sausae, (huntin sausae, beer sausae)
- 2 onion (s), red and white
- 1 red pepper (s)
- 2 tablespoon tomato paste
- 4 pickled cucumber (s)
- 1 tablespoon sambal oelek
- 1 tablespoon paprika powder, (Pimentón de la vera)
- 1 bay leaf
- 1 liter broth (e.g. vegetable broth)
- 1 teaspoon mustard, grainier
- 1 clove garlic
- 4 tablespoon olive oil, virgin, extra virgin)
- 4 tablespoon ketchup
- 200 g sauerkraut
- some black pepper from the mill
- sour cream
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan and fry the bacon in it. Add the ribs cut into cubes and the sausage cut into cubes or strips and let it simmer with it for a moment. Add chopped onions and sweat until translucent. Briefly sweat the diced peppers, then add the tomato paste, sambal oelek and the squeezed garlic. Stir and roast briefly, then add the finely chopped cucumber, some cucumber water, ketchup, mustard and paprika powder (ideally Pimento de la vera, has an intense smoke aroma) and fill up immediately with the broth. Add the bay leaf (tear once on each side, this will increase the aroma) and the pickled sauerkraut and let everything simmer for about 30 minutes in a closed saucepan over medium heat. Don`t forget to stir so that nothing burns. Finally, season with a little black pepper.
- Put a dollop of sour cream on each serving and serve with baguette.
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