The Cat's Studio

Servings: 4

• 75 g speck, cubed
• 3 onion, chopped
• 50 g ham
• 50 g salami
• 50 g tomato paste
• 30 g capsicum paste "Pritamin"
• 1/8 litre dill pickle brine
• 1/8 litre beef stock
• 20 g capers drained
• 1 clove garlic
• pepper
• 1 bay leaf
• 100 g dill pickles
• 50 g ham
• 50 g salami
• yoghurt or sour cream
• 4 slice lemon

Cube speck and onion. Fry until golden brown. Add salami strips, ham strips tomato paste and capsicum paste. Pour in dill pickle brine and stock. Add capers, garlic, pepper and bay leaf and simmer for 20 minutes.
Add second batch of ham and salami strips together with chopped dill pickles. Add a dollop of yoghurt and the lemon slice just before serving in a cup.

Web Page: http://www.kirchenweb.at/kochrezepte/ddr.htm

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