Solyanka

Pork stew from Russia

Ingredients for 10 portions:
500 g cured pork
300 g stewing pork
300 g smoked sausage
3 wiener sausages
4 onions, coarsely chopped
3 bell peppers (different colors)
3 pickled gherkins + brine
3 tomatoes, finely chopped
4 tablespoons tomato puree
250 g sauerkraut
2 cloves garlic
3 liters strong stock
2 chillies, finely chopped
200 g sour cream
2 lemons

Preparation
Cut the meat into cubes, dice the sausages and fry briskly in a large saucepan until browned on all sides. Chop the bell peppers, tomatoes, onions and gherkins and add to the meat with a little gherkin brine. Simmer for about half an hour. Crush the garlic and stir in together with the tomato puree. Cover with stock and continue simmering. After a further half hour stir in the drained sauerkraut and the finely chopped chillies and continue cooking over a low heat for at least another hour, checking from time to time to see that there is still sufficient liquid. Serve with a spoonful of sour cream on top and a wedge of lemon on the side of the plate.

Tip:
Solyanka tastes best when heated up from the day before! Ideal for large parties.