Solyanka à la Nicky

Ingredients for 10 servings:

• 1 ring/s sausage (Thuringian Knackwurst)
• 1 ring/s meat sausage, or poultry sausage
• 400g salami
• 300 g bacon, diced
• 100 g Bockwurst
• 10 m.-sized onion(s)
• 6 peppers, mixed
• 300 g tomato paste
• 1 liter of water
• 10 gherkins and half of the cucumber water
• 2 bay leaves
• 6 cloves garlic
• 500 g tomato(s) (Passata rustica), or pureed with basil
• salt and pepper
• Paprika powder, hot
• 2 cups sour cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

That’s how I cook it…

Chop the sausage, onions, bell peppers, and cucumbers. In a large pot, brown all the sausage (except the sausage), adding the salami a little later. Add the onions and sauté them until translucent (at about the same time as the salami). Then add the bell peppers, tomato paste, cucumbers, and garlic and sauté briefly. Add all the other ingredients and simmer for about 20 minutes. Let it sit for a few hours, but it’s better to prepare it the day before and then reheat it. Before serving, add a dollop of sour cream to the plate; I let my guests add this themselves if they like. We only serve toast as a side dish. I prepare the solyanka in a large goose roasting pan because of the quantity. I usually only cook for four people, but I always give my parents some to reheat (even better on the third day!) and I keep a little for myself.