Solyanka with Capers and Dried Jalapeños

Ingredients

• White Cabbage 5 oz
• Leek 0 oz
• Pork fat 5 oz
• Olive Oil 1 teaspoon
• Salt to taste
• Dry adjika to taste
• Sour Cream 2½ tablespoons
• Passata Tomato Sauce 1 tablespoon
• Chili jam 1 tablespoon
• Capers 0 oz
• Habanero Pepper 0 oz

Step-by-Step Guide

Step 1

Shred the cabbage.

Step 2

Slice the leek into rings.

Step 3

Form small meatballs from the mince.

Step 4

Add the meatballs to the heated olive oil in the pan.

Step 5

After 2–3 minutes, turn the meatballs and add the leek.

Step 6

After another 2 minutes, add the cabbage.

Step 7

Add salt to taste.

Step 8

After 3 minutes, stir and reduce the heat to medium.

Step 9

Add the dry adjika.

Step 10

After 5 minutes, add the sour cream, tomato paste, and chili sauce.

Step 11

Stir and cover. Simmer over medium heat for 10–15 minutes.

Step 12

Slice the jalapeño.

Step 13

Transfer to a plate, add the capers and jalapeño. Stir and serve.