Solyanka

Ingredients for 4 servings:

• 200 g smoked pork
• 200g salami
• 450 g roast pork, fully cooked (leftover)
• 1 jar of lecho
• 1 tbsp sugar
• 2 tbsp balsamic vinegar
• 2 onions
• 1 bell pepper(s)
• 4 large gherkins or pickles
• 1 large can of tomatoes, peeled
• 1 tbsp tomato paste
• 600 ml water
• 2 grains allspice, crushed
• 1 bay leaf
• 1 tsp mustard seeds
• 1 tsp caraway powder
• 1 tbsp paprika powder, sweet
• Cayenne pepper and possibly salt
• Paprika powder, hot
• 2 tbsp olive oil
• 1 cup sour cream
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with leccho

Cut the roast pork and smoked pork into 5 mm thick slices and dice them. Cut the salami into strips, dice the onions and gherkins, cut the bell peppers into bite-sized pieces, and finely chop the peeled tomatoes. Heat the olive oil, add the diced meat, and brown everything until lightly browned. Then add the salami and onion, and continue frying until the onions are translucent. Sprinkle in the sugar, let it caramelize briefly, and deglaze with the balsamic vinegar. Add the lecho, diced bell peppers and tomatoes (with their liquid), and about 600 ml of water, and bring to a boil briefly. Then add the finely chopped gherkins, a little of the gherkin liquid, bay leaf, allspice, mustard seeds, sweet paprika, and caraway seeds, and simmer gently at low heat for 20-30 minutes. Season with hot paprika, cayenne pepper, and salt, if desired. It’s best to make the solyanka a day in advance; it tastes even better. To serve, garnish each filled plate with a dollop of sour cream and a slice of lemon.