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Classic Solyanka | Hearty GDR-Style Stew
(0)
60 min
Under an hour
Knuspr-Küche
Deftiger ostdeutscher Kultklassiker aus einem Topf: Zartes geschmortes Schweinefleisch, feiner Speck, rote Paprika und würzige Gewürzgurken in einer kräftigen Brühe mit saurer Sahne und Zitrone serviert.
Preparation method
Preparation
Pat the pork neck dry and cut into fine, bite-sized strips or small cubes. Finely dice the smoked bacon as well. Peel the onions and cut them into thin half rings. Wash, deseed, and cut the bell peppers into fine strips. Cut the pickled gherkins in half lengthwise and slice them, reserving about 4 tablespoons of the flavorful pickle brine from the jar for later.
Wash the lemon with hot water and cut it into thin slices. Wash the fresh flat-leaf parsley, shake dry, and chop finely.
Cooking in the pot
Heat the clarified butter in a large heavy-bottomed pot. Render the diced smoked bacon over medium heat for 2 to 3 minutes until crispy. Then increase the heat, add the pork neck strips, and sear vigorously all over for 4 to 5 minutes until nicely browned and flavorful.
Chef's tip
Like almost all traditional stews, solyanka tastes even more flavorful the next day once the flavors have melded. Leftovers reheat and freeze very well.
For extra meat, you can also sauté thin strips of Jagdwurst, Kassler, or ham along with the meat.
Ingredients
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