Solyanka with sauerkraut

Ingredients for 10 servings:

• 1 kg pork neck
• 500 g smoked pork or smoked pork comb
• 500 g hunting sausage
• 1 bunch of soup vegetables
• 300 g sauerkraut, raw
• 5 bay leaves
• 10 allspice berries
• 1 jar bell pepper(s) (Hungarian apple pepper), approx. 300 g
• 1 class jar Cornichon(s), approx. 300 g
• 1 bottle of ketchup, approx. 500 g
• 3 tbsp, heaped salt

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 45 minutes

Variant without leccho, with pork neck and smoked pork

Cook the pork neck and the smoked pork in a single piece with the vegetables, bay leaves, allspice, and salt in a pressure cooker for about 1 hour. Remove the meat and let it cool. Strain the stock through a sieve into a large pot and set aside. Finely chop the sauerkraut with a knife and simmer in a separate pot for 30 minutes. Cut the meat and the sausage into small cubes. It’s best to first cut thin slices using a food slicer and then dice them with a knife. Add the meat to the pot with the stock. Fry the sausage cubes in a pan and then add them to the pot. Open the jar of apple peppers and pour the paprika water through a sieve into the pot. Halve the peppers and remove the cores. Finely dice the apple peppers and cucumbers and add them to the pot. Add all the ketchup and the sauerkraut that was cooked in the meantime. Bring everything to a boil and simmer over low heat for 15 minutes. Finally, season to taste with salt, pepper, or chili powder. Let it sit overnight, ideally.