Solyanka with smoked pork

Ingredients for 8 servings:

• 1 kg Kasseler neck
• 350 g hunting sausage
• 150 g smoked bacon
• 3 glasses of Letscho, approx. 720 ml each
• 1 jar of pickled gherkins, approx. 650 ml
• 2 large onions
• 2 tbsp tomato paste
• 2 garlic cloves
• 2 tbsp olive oil or clarified butter for frying
• 2 bay leaves
• 1 tsp sweet paprika powder
• ½ tsp smoked paprika powder
• salt and pepper
• e.g. ketchup
• sour cream or crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the meat, sausage, and gherkins into approximately 1.5 cm cubes. Cut the bacon into approximately 5 mm thick slices. Peel the onions and chop them not too finely. Finely chop the garlic. Heat oil in a large pot, first fry the bacon, then add the meat and sausage cubes, brown lightly, and remove everything. Now sauté the onions in the frying fat until translucent, add tomato paste and garlic, and sauté for 1-2 minutes. Then deglaze with the lecsó, add all the spices and the gherkins, and mix well. Add the seared meat, bacon, and sausage, stir, and cook for approximately 45 minutes, stirring occasionally. The smoked pork should be tender; this will ultimately determine the cooking time. Since gherkins have varying levels of acidity, season to taste and add ketchup if desired. The solyanka should be allowed to sit for a few hours before eating; if possible, prepare it the day before and simply warm it up. Serve with sour cream and freshly baked ciabatta, baguette, or bread rolls.