Russian Solyanka

Ingredients for 4 servings:

• 4 Bockwurst, 6 Vienna sausages or 600 g Jagdwurst
• 2 tube(s) Tomato paste, concentrated
• 3 bell peppers, colored (or half a bag of frozen bell peppers, cut into strips)
• 1 jar Lecho, or 4 tbsp ketchup
• 1 small onion(s)
• 1 liter of water
• 1 lemon(s)
• 1 cup sour cream
• 2 slice(s) Kasseler, back
• oil
• Salt
• Tabasco
• 1 small chili pepper(s), if desired

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Paprika sausage soup with smoked pork

Cut the sausages lengthwise and slice them (cresting half-moons). Dice the onion, and dice the bell pepper and the smoked pork into strips of about 4 cm. You can also use smoked pork chops, but remove the bones first. Fry the sliced ​​sausages with the onion and smoked pork in hot oil until golden brown. Mix the water with the tomato paste and then add it to the sausages along with the paprika. If you like it a bit spicier, add a small chili pepper. Bring the soup to a boil briefly and add the lecsó (or ketchup). Bring back to a boil briefly. Add a small dash of Tabasco and a good pinch of salt, and season to taste. Let the soup simmer for 2 hours wrapped in an old towel under the covers (or without a towel in a warm but not hot oven). Serve the solyanka with lemon and sour cream. Solyanka originates from the Russian region and has a somewhat negative connotation as a “leftover soup,” since in the past, everything possible ended up in the soup. Of course, you can also use leftover meat and sausage without feeling guilty. Tip: Boil about 100 g of sauerkraut and 1 teaspoon of caraway seeds in the soup.