Soljanka (tangy East German sausage soup)

Name: Soljanka (tangy East German sausage soup)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 piece onions; 2 clove garlic; 1 piece lemon (juice and 4 slices); 100 g streaky bacon; 200 g Jagdwurst (German bologna-style sausage); 200 g Kasseler (cured smoked pork, cooked); 4 piece pickled gherkins; 2 tbsp rapeseed oil; 3 tbsp tomato purée; 1 tbsp sweet paprika; 1.2 l meat stock; 300 g letscho (jarred pepper and tomato vegetables); 2 piece bay leaves; 100 ml gherkin brine (from the jar); 1 tsp salt; pepper to taste; 150 g soured cream; 3 tbsp chopped parsley

An East German classic from Berlin: Soljanka came into the restaurants of the GDR from Russian and Ukrainian cooking and is still on the menu in Berlin and right across the east today. The soup glows a deep red and tastes sour and savoury at once, full of sausage, Kasseler and pickled gherkins. A dollop of soured cream and a slice of lemon are essential with it.

⏱

Cook time

65 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

510 kcal

Calories

23 g

Protein

39 g

Fat

12 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.30 · ~€0.85/serving

Kitchen Tools

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Ninja Food Processor

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Kochmesser

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Instructions

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
Cut the bacon, the Jagdwurst and the Kasseler into short strips. Cut the pickled gherkins into fine batons.
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
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
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
Remove the bay leaves. Season the soup sharply with the gherkin brine, the lemon juice, salt and pepper.
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.