Soljanka
16 small steps, 6 of them done meanwhile, while a timer runs. The main ingredients: bologna, hot dogs and salami.
- Time
- 45 min
- Difficulty
- Easy
- per serving
- 678 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Bologna120 g
- Hot dogs2
- Salami40 g
- Onions2
- Red bell pepper1
- Pickles4
- Olives8
- Tomato paste2 tbsp
- Diced tomatoes200 g
- Vegetable broth700 ml
- Vegetable oil1 tbsp
- Lemon½
- Dill½ bunch
- Sour cream60 g
- Paprika1 tsp
- Bay leaf1
- Sugar1 pinch
- Saltto taste
- Black pepperto taste
Contains Lactose
You need
5 parts- Large pot with lid
- Cutting board & knife
- Wooden spoon
- Measuring cup
- Ladle
Directions
16 stepsDice the onions
Peel the onions and dice them finely.
- 2 Onions
Dice the bologna
Peel the bologna and cut it into 1 cm cubes.
- 120 g Bologna
Brown the bologna
4 minHigh heat
Heat the vegetable oil in a large pot over high heat. Brown the bologna cubes for about 4 minutes, until golden brown all over. Turn them now and then.
- 1 tbsp Vegetable oil
Slice the hot dogs
Meanwhile, while step 3 runs
Meanwhile, slice the hot dogs into 1 cm thick rounds.
- 2 Hot dogs
Slice the salami
Meanwhile, while step 3 runs
Meanwhile, cut the salami into thin strips.
- 40 g Salami
Sauté the onions
5 minMedium heat
Reduce the heat to medium. Add the onions to the bologna and sauté for about 5 minutes, until soft and golden. Scrape the fond off the bottom as you go.
Dice the bell pepper
Meanwhile, while step 6 runs
Meanwhile, deseed the bell pepper and cut it into 1 cm cubes.
- 1 Red bell pepper
Dice the pickles
Meanwhile, while step 6 runs
Meanwhile, cut the pickles into small cubes. You'll need the brine from the jar in a moment.
- 4 Pickles
Toast the tomato paste
2 minMedium heat
Add the tomato paste and toast for about 2 minutes, stirring, until it turns dark and sticks to the bottom.
- 2 tbsp Tomato paste
Deglaze
High heat
Stir in the paprika and deglaze immediately with 700 ml hot broth, the diced tomatoes, 100 ml pickle brine and the bay leaf. Bring to a boil over high heat.
- 1 tsp Paprika
- 700 ml Vegetable broth
- 200 g Diced tomatoes
- 1 Bay leaf
Simmer
15 minLow heat
Add the bell pepper cubes. Put the lid on at an angle and simmer over low heat for about 15 minutes, until the pepper is soft.
Chop the dill
Meanwhile, while step 11 runs
Meanwhile, wash the dill, shake it dry and chop it roughly.
- ½ bunch Dill
Slice the lemon
Meanwhile, while step 11 runs
Meanwhile, cut ½ lemon into thin slices.
- ½ Lemon
Add the sausage and pickles
5 minLow heat
Add the salami, hot dog slices, pickles and olives and let everything steep over low heat for about 5 minutes.
- 8 Olives
Season
Remove the bay leaf. Season with salt, pepper and 1 pinch of sugar. The soup should be rich, savory and slightly sour. Add more pickle brine if needed.
- Salt
- Black pepper
- 1 pinch Sugar
Serve
Ladle the soljanka into deep bowls and serve each with a dollop of sour cream, dill and a lemon slice. Leftovers keep for 3 days in the fridge.
- 60 g Sour cream
Nutrition
per serving678 kcal
- Protein
- 24 g
- Carbohydrates
- 31 g
- Fat
- 51 g
Guide values, calculated from the ingredients.
