Solyanka à la WalliX

Ingredients for 4 servings:

• 1 slice(s) of ribs or smoked pork
• 100 g bacon
• 200 g sausage (hunting sausage, beer sausage)
• 2 onions, red and white
• 1 red bell pepper(s)
• 2 tbsp tomato paste
• 4 gherkins
• 1 tbsp sambal oelek
• 1 tbsp paprika powder, (Allspiceón de la vera)
• 1 bay leaf
• 1 liter of broth (e.g. vegetable broth)
• 1 tsp mustard, grainy
• 1 garlic clove(s)
• 4 tbsp extra virgin olive oil
• 4 tbsp ketchup
• 200 g sauerkraut
• some pepper, black from the mill
• sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the olive oil in a large pot and fry the bacon. Add the diced ribs and the sausage, cut into cubes or strips, and simmer briefly. Add the chopped onions and sauté until translucent. Briefly sauté the diced bell pepper, then add the tomato paste, sambal oelek, and crushed garlic. Stir and sauté briefly, then add the finely chopped cucumbers, a little pickle juice, ketchup, mustard, and paprika (ideally “pimento de la vera,” for a more intense smoky flavor), and immediately top up with the broth. Add the bay leaf (tear it open once on each side to enhance the flavor) and torn sauerkraut, and simmer everything in a covered pot over medium heat for about 30 minutes. Don’t forget to stir frequently to prevent burning. Finally, season with a little black pepper. Add a dollop of sour cream to each serving and serve with baguette.