John Myers
Ingredients for 8 servings:
- 1 kg sausage meat (Römerbraten, is a hearty sausage meat from Thuringia)
- 300 g onion(s)
- 300 g cucumber(s), sour
- 4 cloves garlic
- 280 g tomato paste
- 3 liters of water
- 1 cup crème fraîche
- some salt
- some pepper
- possibly chili pepper(s)
- possibly tomato(s), pureed
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
a hit at every party
First, cut the romaine roast into strips. Sear them in a non-stick pan over high heat without fat. It’s okay if there are some dark spots (this will give the soup its typical color). Dice the onions and fry them with the onions. Peel the garlic, chop it finely, and crush it in salt. Sauté it with the finely sliced pickles. Finally, add the tomato paste, sauté briefly, and then deglaze with 1/2 liter of boiling water. Bring everything to a boil, add the remaining water, and let it simmer for 30 minutes over medium heat. Now season the soup generously with salt, pepper, and chili peppers. Caution! Be careful with the seasoning, as the romaine roast has a strong flavor of its own; be sure to taste it first. If you like, you can add crushed tomatoes; this makes the soup creamier. To serve, place a teaspoon of crème fraîche in the center of the plate. Serve with hearty farmhouse bread or ciabatta. I always prepare the soup the day before. This allows it to infuse well. Solyanka is a hit at our parties.
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