Soljanka

This was a typical dish back in the Former East Germany.  It was usually available at most canteens and public restaurants.  It is essentially soup that was made with left-overs.  As was common in both parts of Germany, there were always plenty of sausages. Strangley enough, this soup has ketchup as an ingredient, although an odd addition, it gives this soup its unique flair.  This makes a good quantity, so feel free to freeze some and thaw it out when you are short on time.

Ingredients:

2 onions, chopped
4 pickles, chopped
3 red peppers, chopped
2 cloves garlic, minced
1 cup ketchup
1 lb. leftover meat (pork or beef), chopped
1/2 lb. salami, chopped
1/2 sausage (mixed bockwurst, jagdwurst or whatever you have), chopped
4 1/4 cups beef stock
salt and pepper
1 tablespoons paprika
1/2 teaspoon chili powder
butter

sour cream and lemon wedges, to serve

Heat butter in a dutch oven, add onions, cook until onions are translucent, about 3 minutes.  Add the red peppers, garlic and continue cooking.  Add the sausages and leftover meat, stir.  Add the ketchup, pickles, paprika and chili powder, stir.  Now add the beef stock and mix well.  Bring to a boil, cover and let simmer for about 1 hour.  Salt and pepper to taste.  Ladle into soup bowls and serve with a dollop of sour cream and lemon wedges.  Guten Appetit!