Solyanka with turkey meat

Ingredients for 4 servings:

• 500 g turkey breast, fresh
• 75 g ham (2% fat), diced
• 1 onion(s)
• 1 clove(s) garlic
• 1 shot of balsamic vinegar
• 1 jar of leccho (680 g)
• 10 gherkins or 5 pickled cucumbers
• 250 ml water
• some oil
• salt and pepper
• ½ tsp, crushed marjoram, shredded
• ¼ tsp, sautéed caraway seeds, whole
• 6 grains of allspice
• 3 bay leaves
• some sour cream

Instructions

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

light and tasty – a light variation of the otherwise very hearty GDR speciality

First, cut the turkey breast into approximately 1 cm cubes or strips. Dice the onion and finely chop the garlic. Brown the meat in a sufficiently large pot in a little oil (e.g., olive oil). Then add the diced ham, onion, and garlic and sauté briefly. Deglaze with a generous splash of balsamic vinegar and pour in the water. Dice the gherkins (or pickles, but use 5 medium ones instead of 10) and add them to the pot along with the lecsó. Add all the spices (I always use about 10 turns of the salt and pepper mill), bring the solyanka to a boil once, and then simmer gently for about 90 minutes. Season to taste and add more salt and pepper if desired. Serve garnished with a little sour cream.