Spring Solyanka

Ingredients

Directions

1. 1

   Dice the cold cuts, removing the fat edge of the roast beef slices if necessary. Peel and chop the onions. Peel and finely chop the garlic. Clean, wash and chop the peppers. Clean, wash and halve the pointed cabbage and cut out the stalk. Cut cabbage into strips of about 1 cm width

2. 2

   Heat 2 tablespoons of oil in a saucepan, add the cold cuts, fry vigorously while turning. Season with salt and pepper, remove. Heat 1 tablespoon of oil in a saucepan, fry garlic and onions until translucent. Add cabbage and paprika, fry while turning. Season with salt and pepper. Add tomato puree, sweat it and deglaze with broth. Bring to the boil, cover and cook for about 20 minutes.

3. 3

   In the meantime dice the cucumbers roughly. Wash parsley, shake dry, put a leaf aside for garnishing. Finely chop the rest of the parsley. After about 15 minutes of cooking time add cucumbers, 2-3 tbsp. cucumber water, capers and parsley, except for a little bit for sprinkling.

4. 4

   Add cold cuts, bring to the boil again and simmer for about 2 minutes. Season to taste with salt, pepper and lemon juice. Serve the Solyanka in a terrine, possibly with lemon slices and a dash of sour cream. Sprinkle with parsley and garnish