Soljanka with hunting sausage like in GDR times

Ingredients for 10 servings:

• 2 kg bones (meat bones)
• 2 onions
• 1 kg sausage (hunting sausage)
• 3 bell peppers, color as desired
• 3 jars of Letscho (approx. 750 g per jar)
• 3 bottles of tomato ketchup (450 g per bottle)
• 2 tsp tomato paste
• some pepper
• some salt
• possibly paprika powder
• some fat, for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

my family/friends love them!!

Boil the meat bones with 1 onion, pepper, and salt in a pot covered with water for about 2 hours. Finely dice the sausage and fry briefly in a pan. Then dice the bell peppers and 1 onion and sauté with a little fat in a fairly large pot (about 10 liters). Add 2 teaspoons of tomato paste and fry briefly, then add the sausage and fry everything briefly in the pot again. Add 2 bottles of tomato ketchup and the three jars of leccho and mix everything together. Then stir about 1 liter of the resulting meat broth into the almost finished solyanka and season with salt and pepper. If desired, add the third bottle of ketchup and more broth for the desired amount and consistency of the solyanka. Season again with pepper and salt, and paprika if desired. Serve with baguettes or bread rolls. It’s best to make the solyanka the day before so that it can marinate properly. If there is any broth left over, you should keep it as the solyanka may thicken a little.