Solyanka
Sour and spicy with sausage, gherkins and a dollop of sour cream — an East German classic.
- Time
- 50 min
- Effort:
- easy
- Origin
- Eastern Germany
- Season
- autumn, winter
- classic
- meat
- batch-cook
- freezes well
- one pot
- hearty
Ingredients for 6 portions
300 gLyoner (bologna)
100 gsalami
2onions
2bell peppers
6gherkins
3 tbsptomato purée
500 mlpassata
1 lvegetable stock (instant)
1lemons
200 gsour cream
1 tbspsweet paprika
2bay leaves
2 tbsprapeseed oil
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
- Celery
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 6 portions per recipe.
| Energy | 364 kcal |
|---|---|
| Protein | 14 g |
| Fat | 26.4 g |
| Carbohydrates | 13.6 g |
| of which sugar | 13.3 g |
| Fibre | 3.8 g |
| Salt | 3.5 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Cut the sausage into strips, the onions and peppers into dice, the gherkins into slices.
- 2
Fry the onions and sausage in oil, add the peppers, roast the tomato purée and paprika briefly.
- 3
Add the passata, stock, gherkins with a splash of their brine and the bay leaves, simmer for 30 minutes.
- 4
Season with lemon juice, salt and pepper, serve with sour cream and a lemon slice.