Solyanka from Plauen

Ingredients for 4 servings:

• 200 g sausage (beer ham, cold cuts)
• 200 g salami (cold cuts)
• 150 g cooked ham (cold cuts)
• 150 g leftover roast or cooked meat, but not Kasseler, alternatively Jagdwurst
• 1 large onion(s)
• 1 red bell pepper(s)
• 1 piece(s) cucumber(s), approx. 10 cm
• 4 medium-sized gherkins
• 4 m.-sized tomatoes
• 1 lemon(s) – slice
• 1 tsp, leveled tomato paste
• tsp, crushed paprika powder, mild
• salt and pepper
• 4 tbsp sour cream or crème fraîche or whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut all types of sausage into very thin 3-4 cm long strips, making cold cuts easier to handle. Also cut the meat very finely. Place everything in a well-cooked pan and fry in a little oil for 5 minutes. Add the prepared vegetables (both cucumbers, bell peppers, and onions) to the pan and brown. Now add the diced tomatoes and tomato paste. Fry for another 5 minutes. Pour in 2 liters of water. Season with paprika, pepper, and salt, and add the peeled, ½ cm thick lemon slice. A dash of the pickle liquid can also be added to the soup if you want it to have a bit of a tangy flavor. Bring to a boil and simmer on low heat for 30 minutes. The soup tastes best in earthenware soup bowls, and top with a tablespoon of cream at the table. Serve with a bread roll or a couple of slices of baguette. Choose the cream according to your taste: sweet cream keeps the soup more neutral, sour cream or crème fraîche more tart. Whoever prefers the sourest dish gets the boiled lemon slice. P.S.: In our hotel kitchen, solyanka was actually made from clean, unblemished leftovers, so the flavors would always change depending on the sausage and roast leftovers. But one thing was clear: the solyanka tasted best the day after cooking! Assuming proper hygiene, solyanka will keep for several days in the refrigerator at 3-4 degrees Celsius.