Solyanka, hearty and spicy
Delicious, hearty and spicy Solyanka from @sandraskochblog. The Adamant® Comfort pan is perfect for preparing this recipe. Its high sides make it easy to cook larger portions, and the pan's excellent heat conductivity ensures even cooking. It can be fried both gently and crisply.
Have fun cooking!
1 hour 15 minutes
Total Time
1 h
Cooking Time
15 min
Preperation Time
Ingredients
| 300 g | Meat sausage |
| 400 g | Kassler |
| 1 x | red bell pepper |
| 1 x | Onion |
| 150 g | Tomato |
| 1 jar | Lecho (700 g, usually located near the pickles) |
| 4 x | sour pickle |
| 100 g | Tomato paste |
| 1 tbsp | Mustard |
| 400 ml | Water |
| 1 tsp each of salt, pepper, and sweet paprika. | |
| 1 x | bay leaf |
| Oil for frying |
Instructions
Step 1 of 5:
Cut the sausage and meat, as well as the tomatoes into small pieces, cut the onions into half-rings, cut the peppers into strips, and cut the cucumbers into slices.
Step 2 of 5:
Sauté the sausage, onions, and peppers in a little oil, then mix in the meat, spices, tomato paste, and mustard. Add the tomatoes and cucumbers.
Step 3 of 5:
Top up with Letscho and water, add the bay leaf, stir everything well, and bring to a boil.
Step 4 of 5:
Simmer gently over low heat with the lid closed for about 45 minutes, stirring occasionally.
Step 5 of 5:
Season again at the end and serve optionally with a dollop of crème fraîche and chopped parsley.
By the way, Soljanka tastes even better when the dish is reheated the next day.
