Soljanka
Soljanka – the poultry sausages replace bacon in this hearty Russian sauerkraut soup.
Ingredients
- 150 g poultry sausages (Vienna)
- 75 g pickled cucumber (5 pickles; jar)
- 200 g red bell pepper
- 200 g yellow bell pepper
- 1 tbsp Rapeseed Oil
- 1 tsp Sweet paprika powder
- 1 bay leaf
- Salt
- 400 g peeled tomatoes (canned; fill volume)
- 250 g mild sauerkraut
- Pepper
- 150 ml sour cream
- 240 g rye whole-grain rolls (4 pieces)
Instructions
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1.
Slice the sausages. Dice the cucumbers. Halve, seed, wash and cut the bell peppers into strips.
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2.
Heat oil in a pot. Sauté the pepper strips for 1–2 minutes while stirring, then sprinkle with paprika powder.
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3.
Add 500 ml water, bay leaf, and a pinch of salt.
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4.
Coarsely chop the canned tomatoes with a knife, including the liquid, and pour into the pot. Roughly cut the sauerkraut. Add the pickles and some pickle brine to the tomatoes. Bring everything to a boil and simmer for about 15 minutes over low heat, stirring occasionally.
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5.
After 10 minutes, stir in the sausages and warm them in the soup. Season with salt, pepper, and pickle brine. Spoon a dollop of sour cream onto each serving and serve with whole-grain rolls.
