Solyanka

Ingredients for 4 servings:

• 4 frankfurters
• 200 g hunting sausage
• 200g salami
• 200 g bacon, diced
• 1 tube(s) of tomato paste, approx. 200 g
• 3 bell peppers
• ½ jar of letcho, approx. 350 g
• 3 onions
• 1 liter of water
• 1 stock cube (fat stock)
• 2 slices of smoked pork
• 3 m.-large gherkins
• Cucumber juice
• oil
• Salt
• Tabasco
• 1 tsp, heaped mustard
• 3 cloves garlic
• chili salt
• 1 cup sour cream
• 1 lemon(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 45 minutes

Cut the sausages lengthwise and slice (cresting half-moons). Dice the onion, and cut the bell pepper and smoked pork into strips of about 4 cm. Dice the cucumbers, Jagdwurst, and salami. Fry the sliced ​​sausage with the onion and smoked pork in hot oil until golden brown. Add the bacon and diced sausage (except the salami). Mix tomato paste with a little water and add to the sausages along with the bell peppers. Add one liter of water with fatty broth, lecsó, mustard, and crushed garlic, along with the cucumbers and a little pickle juice. Now add the salami. Let everything simmer for another 20 minutes. Important: The solyanka needs to stand for a few hours before eating. Ideally, prepare the solyanka the night before. The next day, simply reheat it. Serve the solyanka with a slice of lemon and a tablespoon of sour cream.