Solyanka with savoy cabbage

Ingredients for 6 servings:

• 1 small savoy cabbage
• ½ stalk(s) leek
• 2 m.-sized onion(s)
• 4 carrots
• 3 bell peppers
• 2 cloves garlic
• 3 gherkins
• 250 g chorizo ​​or csabahus (Spanish or Hungarian paprika sausage)
• 1 tbsp olive oil
• 500 g smoked pork, diced
• 1 can of tomatoes, finely chopped
• salt and pepper
• 1 pepper, optional
• 1 tbsp tomato paste
• 1 tbsp paprika paste or paprika powder
• 2 liters of vegetable broth
• 1 lemon(s), sliced
• e.g. sour cream or crème fraîche

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Clean the vegetables. Chop the savoy cabbage into bite-sized pieces. Slice the leek. Dice the onions, carrots, and bell peppers. Chop the garlic. Slice the gherkins and chorizo. Sauté the onions and garlic in the olive oil until translucent. Add the diced smoked pork and fry until crispy. Then place the chopped canned tomatoes and bell peppers on top of the smoked pork. Add the savoy cabbage to the pot. Season everything with salt, pepper, and chili peppers to taste. Add the tomato and bell pepper paste. Top up the vegetables and meat with the broth until everything is well covered. Simmer the soup for about 70 minutes. After 70 minutes, add the diced carrots, gherkins, leek, and sausage to the soup and simmer for another 20 minutes. Serve garnished with lemon slices and sour cream or crème fraîche. Serve with bread.