Saxon Solyanka

Ingredients for 10 servings:

• 200 g Vienna sausages
• 250 g sausages (raw Polish or pepper bites)
• 2,500 g sauerkraut (wine sauerkraut)
• 2,500 ml tomato(s), strained
• 1 jar of pickles
• ½ bulb(s) garlic clove(s)
• 1 ¼ kg potatoes, floury
• 5 cups sour cream
• Butter or olive oil
• possibly water

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

Dice or press the sausages, onions, and garlic, as desired, and fry briefly in a little butter or olive oil. Deglaze with the passata and add the wine-based sauerkraut. Dice the gherkins and add them to the pot. Peel the potatoes and chop them raw, adding them to the pot. Simmer everything on low heat for at least an hour, stirring frequently to prevent burning. If the mixture is too thick, add a little water. Let it cool and then bring back to a boil. The solyanka tastes best when boiled three or four times. Serve with sour cream.