Cut the pork roast and the pork loin into 5 mm thick slices and dice. Cut the salami into strips, dice the onions and gherkins, cut the peppers into bite-sized pieces and chop the peeled tomatoes.
Heat olive oil, add the diced meat, brown everything nicely. Then add the salami and the onion, continue to fry until the onions are translucent. Now sprinkle in the sugar, let it caramelize briefly and deglaze with the balsamic vinegar. Add the letcho, diced peppers and tomatoes (with the liquid) and about 600 ml of water, bring to the boil briefly.
Then add the chopped cucumbers, some cucumber water, bay leaf, allspice, mustard seeds, noble sweet paprika powder and cumin and simmer everything quietly at low temperature for 20-30 minutes.
Season to taste with hot paprika, cayenne pepper and salt if needed.
It is best to prepare the solyanka a day earlier, then it will taste even better. To serve, garnish each filled plate with a dollop of sour cream and a slice of lemon.