Soljanka

Ingredients

• 1 onion
• 50 g bacon
• 1 tbsp Rapeseed Oil
• 4 tbsp tomato paste
• 250 g passata
• 600 ml Meat broth
• 80 ml pickled cucumber juice
• 1 bay leaf
• 4 pickled cucumbers
• 150 g cooked beef
• 3 Vienna sausages
• 150 g sauerkraut (canned)
• 1 tsp lemon juice
• Salt
• Pepper
• 4 tbsp Sour cream
• 2 tbsp capers
• 1 tbsp dill sprigs

Instructions

1. 1.

   Peel and slice the onion into strips. Dice the bacon. Heat oil in a pot. Add bacon and onions, sauté over medium heat for 4–5 minutes. Briefly fry in tomato paste. Deglaze with passata and broth, then add pickled cucumber juice. Add bay leaf, bring to a boil, then simmer gently for about 10 minutes.

2. 2.

   Meanwhile slice the pickled cucumbers into strips. Cut the beef into strips or chunks and slice the sausages. Drain the sauerkraut. Add everything to the soup and let it heat through.

3. 3.

   Season with lemon juice, salt, and pepper. Rinse and dry the dill sprigs. Serve Soljanka on plates garnished with sour cream, capers, and dill.