Soups: Soljanka Oranienburg

Preface

1. The Soljanka is a typical stew from the former GDR and every housewife had her own family recipe. So there are a lot of variations. I got the recipe from a lady from Oranienburg whom I met on vacation.
2. Cut the lamb into small cubes, the hunting sausage and lamb salami into strips. Heat the clarified butter in a pan and sprinkle the lamb with paprika and fry quickly. Add the hunting sausage and fry it as well. Transfer everything into a large saucepan.
3. Peel the onion and garlic. Remove seeds and skin from the peppers. Cut the onion into coarse rings and the bell pepper into bite-sized pieces. Roughly chop the garlic. Everything in the meat stock with bay leaves, allspice and juniper berries (both pressed on). Fry salt and pepper for about 7 minutes. Then add to the meat.
4. Dissolve the stock with cucumber water and mix with a tablespoon of grained vegetable stock. Also pour into the pot, add the cinnamon and simmer gently over a low flame for about 1 hour.
5. Finally, stir the cucumber, lamb salami and cabbage into the stew. Bring to the boil again.
6. Fill the stew into preheated plates, sprinkle with a little chopped parsley and serve with a slice of lemon and a teaspoon of sour cream.
7. Note 7: Beef can be used instead of lamb. The sauerkraut is not a must, but it makes a great taste. Some also add capers. The tomato strained can be replaced with a leftover tomato soup or sauce. It is served with a piece of baguette or white bread. Leftovers are easy to freeze and the stew tastes twice as good when warmed up.
8. * Link to spice mixes: Grained vegetable broth reloaded – easy to make yourself