Zubereitung

1. 1

   Peel the onions and cut them into fine strips, peel the garlic and chop it finely. Cut four thin slices off the lemon and squeeze the rest.

2. 2

   Cut the bacon, the Jagdwurst and the Kasseler into short strips. Cut the pickled gherkins into fine batons.

3. 3

   Heat the rapeseed oil in a large pan and render the bacon in it. Add the onions and garlic and sweat them until translucent.

4. 4

   Add the Jagdwurst and the Kasseler and fry them briefly. Stir in the tomato purée and the paprika and let them cook only very briefly, so that the paprika does not darken and turn bitter.

5. 5

   Deglaze with the meat stock, then add the letscho, the gherkin batons and the bay leaves and let everything simmer uncovered over low heat.

6. 6

   Remove the bay leaves. Season the soup sharply with the gherkin brine, the lemon juice, salt and pepper.

7. 7

   Ladle the Soljanka into deep plates, put a spoonful of soured cream on each and serve with a slice of lemon and the chopped parsley.