Solyanka with sauerkraut

Ingredients for 24 servings:

• 1,300 g gherkins, salt and dill cucumbers
• 1,360 g Letscho, Hungarian Lecsó (from the jar)
• 1,300 g tomato peppers (from the jar)
• 400 g tomato(s), pureed (from the can)
• 1,620 g sauerkraut (from the can), Mildessa
• 1 tube(s) Tomato paste
• 1 pack of sausage, mini Cabanossi (party snack)
• 750 g smoked pork, boneless
• 750 g beef
• 750 g pork
• 1 ring/s of meat sausage
• 2 tsp capers
• 1 bunch of dill
• 1 bunch of parsley
• 3 lemons, juice of which
• 12 onions
• 6 garlic cloves
• 3 liters of meat broth, preferably homemade
• 3 cups of sour cream, for serving
• Clarified butter, for frying

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Russian leftover stew, ideal as a party soup

Cut the three types of meat and the sausage into small cubes (1 cm) and fry one after the other in a pan until lightly browned. Drain the cucumbers (be sure to collect the cucumber water), also chop them finely and sauté them in a pan. Add the meat and cucumbers to the saucepan, as well as the cucumber water(!). Now add the tomato peppers, lecsó, puszta salad, tomatoes and sauerkraut one after the other. Do not drain the jars/cans; be sure to add the juice. Top up with the meat broth and bring to a slow simmer over low heat (electric stove: level 4). Halve or quarter the mini cabanossi, depending on your taste, and add them, along with the entire tube of tomato paste. Season with the finely chopped parsley, dill and garlic (herb grinder), lemon juice and capers. Do not season, but let it simmer for 2 hours (electric stove: level 2) and then let it stand, ideally overnight. The next day, heat gently before serving and season to taste. Serve with a tablespoon of sour cream on the plate. If you like, you can also slice the three lemons and cook them in half instead of squeezing the juice. Garnish with parsley and/or dill.