Solyanka

Name: Solyanka
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 500 g flushed pork neck; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bundle (approx. 500 g) Soup vegetables; 2 medium-sized onions; 2 Bay leaves; 4 Cloves; 4 Juniper berries; 1 (approx. 750 g) small head white cabbage; 100 g Cornichons; 3-4 Tbsp Tomato Ketchup; 200 g Hunting sausage; 1 untreated lemon

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

500 g flushed pork neck
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bundle (approx. 500 g) Soup vegetables
2 medium-sized onions
2 Bay leaves
4 Cloves
4 Juniper berries
1 (approx. 750 g) small head white cabbage
100 g Cornichons
3-4 Tbsp Tomato Ketchup
200 g Hunting sausage
1 untreated lemon

Directions

1
Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan, fry meat all around. Season lightly with salt and pepper. Pour in 1 1/2 litres of hot water, bring to the boil and simmer over medium heat for about 1 1/2 hours.
2
Skim off foam in between. In the meantime clean, peel, wash and cut soup vegetables into pieces. Peel onions and cut into fine strips. Add half of the soup vegetables, laurel, cloves and juniper to the meat.
3
Meanwhile clean the cabbage, cut in half and remove the stalk. Cut cabbage into strips and wash. Cut the gherkins in half lengthwise. Remove meat from the stock. Heat 2 tablespoons of oil in a saucepan. Fry the onion strips until transparent.
4
Add cabbage, the rest of the soup vegetables and gherkins. Pour stock through a sieve, stir in ketchup and cook for another 20 minutes. Cut meat and hunting sausage into cubes. Wash lemon warm, rub dry and cut into slices.
5
About 10 minutes before the end of the cooking time, add the meat, Jagwurst sausage and lemon slices to the pot. Season with salt and pepper and arrange in deep plates.