Summary

Ingredients

• g 1,300 pickled cucumber (s), salt and dill cucumber
• g 1,360 Letscho, in Hunarian Lecsó (from the lass)
• g 1,300 tomato peppers (from the jar)

For the salad:, Puszta salad (from the glass)

• 400 g tomato (s), strained (from the can)
• g 1,620 sauerkraut (canned), mildessa
• 1 tube tomato paste
• 1 pack sausage, mini cabanossi (party snack)
• 750 g smoked pork loin (boneless)
• 750 g beef
• 750 g pork
• 1 ring / s meat sausage
• 2 teaspoons capers
• 1 bunch dill
• 1 bunch parsley
• 3 lemon (s), including the juice
• 12 onion (s)
• 6 clove (s) garlic
• 3 liters meat broth, preferably self-cooked
• 3 cups sour cream, for serving
• Clarified butter, for frying

Print Recipe Pin Recipe

Instructions

1. Cut the three types of meat and the sausage into small cubes (1 cm) and fry them one after the other in a pan until they are lightly brown.
2. Pour off the cucumbers (make sure to collect the cucumber water), cut them into small pieces and sauté in a pan. Put the meat and the cucumber in the saucepan, as well as the cucumber water (!). Now add the tomato peppers, letscho, puszta salad, tomatoes and the sauerkraut one after the other. Do not pour off the glasses / cans, be sure to add the juice. Top up with the meat stock and slowly bring to a simmer over low heat (electric stove: level 4). Halve or quarter the mini Cabanossi, depending on your taste, and add, as well as the whole tube of tomato paste. Season with the finely chopped parsley, dill and garlic (herb mill) and with the lemon juice and capers. Do not season to taste, but let it steep for 2 hours (electric stove: level 2) and then preferably leave it to stand overnight. Heat slowly the next day before serving and season to taste.
3. Serve on the plate with a tablespoon of sour cream.
4. If you want, you can cut the 3 lemons into slices and cook them in half instead of squeezing out the juice. Can be garnished with parsley and / or dill.