Ukrainian Solyanka

Ingredients for 6 servings:

• 750 g marrow bones and meat bones for about 2-3 liters of broth
• 750 g mixed meat (beef and pork)
• 200 g raw ham (in one piece)
• 200 g cooked ham (in one piece)
• 200 g smoked bacon, diced
• 300 g onion(s)
• 1 m.-large meat sausage
• 1 bottle of ketchup or
• 250 ml tomato paste
• 4 gherkins
• 2 tbsp paprika powder, sweet
• 2 garlic cloves
• 2 tbsp capers
• 2 small lemons
• 2 tbsp parsley, finely chopped
• some salt and pepper
• 200 g sour cream

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

hearty soup when guests come

Make a broth from the bones and meat. Fry finely chopped onions in the bacon until translucent. Add the grated garlic, ketchup or tomato paste, paprika, the finely chopped meat, ham, and sausage, as well as the finely chopped pickles, and fry for 10-15 minutes, stirring frequently. Then add the meat broth and simmer the soup gently for 5 minutes. Don’t add too much broth; the soup should have a strong flavor. Adjust seasoning if necessary. Tip: In the solyanka pot, use about 1/3 of the ingredients, the rest broth. Pour the finished solyanka into a tureen, sprinkle with capers, add a few lemon slices (without the peel), and scatter the parsley over the top. Serve with sour cream; everyone can add their own, about 1 level tablespoon per plate. Dark caraway seed rolls go well with it. This soup is especially suitable for guests or as a midnight snack at a longer celebration.