סאָליאַנקאַ מאַמאַ

Fry the bacon, add the diced sausage (not the salami yet!), Let everything sizzle. Then add the salami, continue to sizzle briefly, add the onion to the pot and let everything continue to smear until the onions are translucent. If it should stick, add a little water. Now add the diced paprika, the tomato paste and the crushed garlic, let it simmer a little. Then add the chopped cucumber + some cucumber water, all the spices. Pour 1 to 1 1/2 liters of water, then add the rich broth and simmer gently for 20 minutes. Ideally, the solyanka is prepared the evening before. The next day just warm up. Important! The solyanka has to stand for a few hours before you can eat it. I always serve toasted ciabatta bread and sour cream to stir in with it.