Solyanka from cabbage and eggplant
2 servings
25 minutes
Cabbage and eggplant solyanka is a vibrant, flavorful signature recipe that combines simple ingredients into a harmonious dish. Cabbage and eggplant, gently stewed in aromatic olive oil, become tender, while added onion, chili, and garlic provide spicy notes. Tomatoes add juiciness, and homemade chicken sausage, fried to a golden crust and mixed with sriracha sauce, adds richness and depth of flavor. It's the perfect treat for those who appreciate rich vegetable dishes with a meaty accent.
1
Chop the cabbage.
- White cabbage: 0.3 piece
2
Do the same with the eggplant.
- Eggplant: 0.5 piece
3
Place the vegetables in the heated oil in the pan.
- Olive oil: 2 tablespoons
4
Stir after 3-4 minutes.
5
Chop the onion coarsely, and finely chop the chili.
- Onion: 1 head
- Chili pepper: 0.2 piece
6
After 3 minutes, add onion and chili and stir.
- Onion: 1 head
- Chili pepper: 0.2 piece
7
Reduce the heat and cover with a lid. Stir occasionally.
8
Cut the tomato into long thin strips.
- Tomatoes: 0.3 piece
9
After 10 minutes, add the tomato and squeeze the garlic through a press.
- Tomatoes: 0.3 piece
- Garlic: 1 clove
10
Add salt and pepper. Mix. Set the lowest heat.
- Freshly ground black pepper: to taste
- Salt: to taste
11
Fry the coarsely chopped sausage over high heat until cooked. At the end of cooking, mix with sriracha.
- Homemade chicken sausage: 150 g
- Sriracha: 1 tablespoon
12
Combine the ingredients and remove from heat.
13
Place on a plate and serve.
