Solyanka

Ingredients for 8 servings:

• 500 g hunting sausage
• 2 slices of bacon
• 500 g Roma tomatoes
• 500 g bell pepper(s), red
• 4 garlic cloves
• 3 onions, approx., depending on size
• 1 cup crème fraîche or sour cream
• 4 bay leaves
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 1 tsp pepper
• 1 tsp caraway powder
• 3 tbsp oil
• 1 jar of gherkins, approx. 700 g filling quantity
• 1 liter of water or more, as desired

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Finely dice the bacon and fry in oil, slice the onion, finely chop the garlic, and add both to the bacon. Sauté everything together until tender. In the meantime, slice the peppers and tomatoes, then add them to the pot. Simmer for about 30-40 minutes, stirring occasionally. You can add the spices at this point. Drain the cucumbers, but don’t discard the juice. This will all go into the pot later! While everything is simmering, slice the cucumbers about 3-4mm thick. Cut the sausage into strips as well. Once the solyanka is ready, add the cucumbers, including the marinara, and the meat. Pour in about 1-2 liters of water. Depending on how intense you want it and how much liquid you want in the solyanka, you can add more water. Bring everything to a boil. Serve with crème fraîche or sour cream. Should yield about 4 liters of solyanka