Traditional Solyanka, GDR-style
A hearty GDR-style solyanka with hunting sausage, salami and smoked pork loin in a spicy, tangy tomato broth with peppers and gherkins.
1 to 20 – amounts adjust automatically 60 minutes Soup German 390 kcal per serving (estimated)
AI-generated
Ingredients
- 250 g hunting sausage
- 150 g salami
- 200 g kasseler
- 2 pieces onions
- 2 pieces red pepper
- 400 g chopped tomatoes
- 150 g pickled gherkins
- 100 ml cucumber water
- 2 tbsp tomato purée
- 1 l meat stock
- 2 tbsp oil
- 2 pieces bay leaves
- 1 tsp sweet paprika powder
- 1 tsp marjoram
- 1 pinch sugar
- salt
- black pepper
- 1 piece lemon
- 150 g sour cream
- 1 bunch fresh parsley
Instructions
- Cut the Jagdwurst, salami and smoked pork loin into bite-sized strips or cubes. Peel and dice the onions; remove the seeds from the peppers and cut them into strips. Finely chop the gherkins.
- Heat the oil in a large saucepan and gently fry the onions until translucent.
- Add the hunting sausage, salami and smoked pork loin and fry vigorously until they develop a slight toasty flavour.
- Add the pepper strips and fry for about 4 minutes. Stir in the tomato purée and paprika and fry briefly.
- Add the chopped tomatoes, meat stock, gherkins and gherkin brine. Stir in the bay leaves, marjoram and a pinch of sugar.
- Bring everything to the boil, then leave to simmer over a low heat for about 30 minutes.
- Season to taste with salt, pepper and lemon juice. For a stronger tangy flavour, add a little more gherkin brine to taste.
- Remove the bay leaves and leave the solyanka to rest for a few minutes before serving.
- Ladle into soup plates and garnish with a dollop of sour cream and chopped parsley. Serve with fresh country bread.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.