German Solyanka Soup

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   In a large pot or Dutch oven, cook the bacon over medium heat until crispy.

   Ongeveer 8 min

   Tip van de kok: Render the fat slowly for maximum flavor.

2. 2

   Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

   Ongeveer 1 min

3. 3

   Add the yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.

   Ongeveer 6 min

4. 4

   Stir in the frankfurter sausage and smoked ham, cooking for another 5 minutes until lightly browned.

   Ongeveer 5 min

5. 5

   Add the dill pickle and tomato paste, cooking for 2 minutes while stirring constantly.

   Ongeveer 2 min

   Tip van de kok: Cooking the tomato paste helps deepen its flavor.

6. 6

   Pour in the canned diced tomato, beef broth, and pickle juice.

   Ongeveer 1 min

7. 7

   Add the bay leaf, black peppercorn, and salt.

8. 8

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld.

   Ongeveer 30 min

   Tip van de kok: The longer it simmers, the more developed the flavors will be.

9. 9

   Remove the bay leaves before serving.

   Ongeveer 1 min

10. 10

    Ladle the hot soup into bowls.

    Ongeveer 1 min

11. 11

    Garnish each serving with a dollop of sour cream, a slice of lemon, the reserved crispy bacon, and a sprinkle of fresh dill.

    Ongeveer 1 min