Awọn akoonu
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eroja
- 200 g Jagdwurst
- 200 g Salami or kabanossi
- 200 g Diced ẹran ara ẹlẹdẹ
- 200 g Boiled smoked pork
- 5 Alubosa nla
- 4 Paprika
- 5 Pickled cucumber and cucumber water
- 1 tbsp Ata obe (Sambal Oelek)
- 1 Ewe bunkun
- 3 cloves ata ilẹ ti a ge
- 1 tsp eweko gbona
- omitoo ẹran (cubes)
- Kirimu kikan
ilana
- 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.
Nutrition
Sìn: 100gAwọn kalori: 174kcalAwọn carbohydrates: 1gAmuaradagba: 17.3gỌra: 11.3g