Solyanka à la Manfred

Ingredients for 10 servings:

• 700 g smoked pork in one piece, boned
• 500 g roast pork
• 500 g sausage (hunting sausage), cut into strips
• 1 ½ tube(s) Tomato paste, concentrated
• 1 bag of vegetable onions, roughly chopped
• 3 red bell peppers, diced
• 3 gherkins (cucumber sticks), finely diced
• 1 small can of peas, young
• 1 small can of corn
• n. B. Water (approx. 3 liters)
• 3 tbsp paprika powder
• 1 tsp chicken broth, granulated
• 1 pinch(s) of sugar
• salt and pepper
• some cucumber juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the roast pork and smoked pork into strips or cubes. First, brown the pork in heated oil, then add the boned smoked pork. Season well with pepper and salt (you can use plenty of salt). Now add 0.5 liters of water and braise the meat. Once the water has evaporated and the meat is thoroughly cooked, add half of the roughly chopped onions and braise thoroughly, adding a little water at a time until the onions have dissolved. Now add the strips of sliced ​​Jagdwurst and braise. Season with plenty of paprika (about 3-4 tablespoons). Pour enough water over the braised meat to cover everything by about 2-3 cm. Now add 1.5 tubes of tomato paste to the resulting amount. Mix everything well and add more water if necessary. Now add the remaining roughly chopped onions, the finely diced gherkin sticks, and a very small amount of the cucumber juice, and simmer for about 30 to 45 minutes. (Tip: Be careful with the cucumber juice and taste it frequently to ensure that only a slight acidity develops and does not overpower everything.) Top up the water as needed to create a nice, creamy soup. Add the corn. Season to taste with 1 teaspoon of granulated chicken stock and a pinch of sugar, and simmer for another 30 minutes. About 10 minutes before the end of the cooking time, add the diced bell peppers so they retain some bite. Add the peas just before serving to prevent them from falling apart. Serve hot. Tip: If you want something a little spicier, there are various pastes or sauces that can be added if desired. Note: You can use different vegetables as additional ingredients depending on the season or taste (e.g. mushrooms, asparagus, etc.) and thus vary the solyanka as you like.