Cut the meat sausage into slices and then into sticks, cut the onions into small cubes, and also cut the pickles into sticks. Cut the bacon into very fine strips.

Heat the oil in a large pan, fry the onions in it, when they are translucent, add the cut bacon and fry them, add tomato paste and paprika paste and continue frying to create the nice roasted ingredients. Then add the cut meat sausage and continue frying. Transfer everything to a large saucepan, add the sliced ​​pickled cucumbers with the spice infusion, the finely sliced ​​tomato peppers with the stock and the glass of Letscho. Top up with vegetable stock, stir in the tomato ketchup, and finally add sugar to taste!

Soljanka tastes best when it is prepared the day before consumption, then all of the aroma unfolds and permeates nicely.