Rustic shashlik pot with Kabanossi

Name: Rustic shashlik pot with Kabanossi
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 1.25 kg flushed pork neck; 300 g Kabanossi; 4 Salsicce (90 g each; Italian fennel sausages); 3 Onions; 4 Garlic cloves; 2 yellow and red peppers; 700 g Tomatoes; 2 TEASPOONS Salt; 1 teaspoon, go. Pepper; 2 TEASPOONS Sweet peppers; 5 TSP Vegetable broth (instant); 2 bottle(s) (250 ml each) shashlik sauce; 100 g Whipped cream; 3 Stem/s Parsley; 200 g sour cream

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

You should definitely make a note of this party soup for the next party! The soup with meat and sausage would be talked about for a long time afterwards.

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

1.25 kg flushed pork neck
300 g Kabanossi
4 Salsicce (90 g each; Italian fennel sausages)
3 Onions
4 Garlic cloves
2 yellow and red peppers
700 g Tomatoes
2 TEASPOONS Salt
1 teaspoon, go. Pepper
2 TEASPOONS Sweet peppers
5 TSP Vegetable broth (instant)
2 bottle(s) (250 ml each) shashlik sauce
100 g Whipped cream
3 Stem/s Parsley
200 g sour cream

Directions

1
Dab meat dry and cut into cubes. Cut the kabanossi into slices. Press the salsicce as dumplings from the skin. Peel onions and garlic. Cut onions into slices and chop garlic. Clean, wash and chop the peppers. Wash tomatoes and cut them into slices.
2
Mix everything in a large roaster with salt, pepper and sweet paprika. Dissolve the stock in 1.25 l hot water. Pour shashliksauce, cream and broth into the pot and mix everything briefly. Cover and cook in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 2 1⁄2 hours.
3
Wash and roughly chop the parsley. Mix sour cream and parsley. Serve with bread to the shashlik pot.