East German Solyanka – from the Dutch Oven (6 liters)
Rated 5.0 stars by 1 users
category
Stew
Cuisine
Eastern European / GDR
portions
6-8
preparation time
25 Minutes
cooking/baking time
1 minute
Hearty East German Solyanka from the Dutch oven – a true classic of East German cuisine, reinterpreted for outdoor cooking. The combination of savory sausage, tender meat, bell peppers, pickles, and a rich tomato sauce creates an intensely aromatic stew with a slightly tangy note. Perfect for the grill or cooking over an open fire, and ideal for feeding a large group with a hearty dish.
Ingredients
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800 g Jagdwurst and/or bockwurst
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500 g Kassler or pork goulash
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3 large onions
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3 pickles (gherkins)
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200 ml pickle brine
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2 red bell peppers
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2 cans chopped tomatoes (800 g)
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200 ml ketchup (classic GDR style)
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2 tbsp tomato paste
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2 bay leaves
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1 tsp sweet paprika powder
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½ tsp hot paprika powder
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Salt & pepper
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Oil or lard for frying
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Optional for serving: lemon & sour cream
preparation
Place the Dutch oven over direct heat and heat the fat.
Cut meat and sausage into strips and sear until well browned.
Dice onions, slice bell peppers, and sauté briefly.
Stir in tomato paste and briefly roast it.
Add tomatoes, ketchup, pickle brine, and pickles.
Add spices and stir everything well.
Close the lid and let the Solyanka simmer gently for 60–90 minutes.
Season with salt, pepper, and lemon juice to taste.
Recipe note
Serving tip:
Serve with a dollop of sour cream and a slice of lemon – plus fresh bread or baguette.
