Cabbage Solyanka in a Frying Pan
4 servings
60 minutes
Cabbage solyanka in a pan is a hearty and aromatic dish of Russian cuisine that combines tender cabbage, juicy meat, and spicy sausages soaked in rich tomato sauce. The origins of solyanka go deep into history when housewives used available products to create simple yet surprisingly tasty dishes. The well-balanced combination of fresh and pickled cabbage gives the dish a rich, slightly sour taste complemented by the soft sweetness of carrots and the depth of spicy garlic. Stewing over low heat makes the meat tender and the cabbage soft and infused with aromas. Solyanka is served hot and pairs excellently with rye bread or sour cream, adding even more richness to the meal. This homemade dish warms and delights with its rich flavor, making it an ideal choice for a cozy dinner.
1
Prepare all the ingredients.
2
Chop the onion into small cubes, grate the carrot on a coarse grater, and chop the garlic very finely.
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 2 cloves
3
Finely shred fresh cabbage.
- White cabbage: 700 g
4
Cut the sausages into thick rings.
- Sausages (wieners): 200 g
5
Cut the meat into small pieces.
- Pork: 200 g
6
In a large skillet, heat vegetable oil and fry the meat until golden brown. Then remove the meat from the skillet for a while.
- Vegetable oil: 30 ml
- Pork: 200 g
7
In the same pan, sauté the onion and carrot until soft, adding oil if necessary.
- Vegetable oil: 30 ml
- Onion: 1 head
- Carrot: 1 piece
8
Add garlic, stir, and fry for another 30 seconds.
- Garlic: 2 cloves
9
Add fresh and pickled cabbage, mix, and simmer for a few minutes until the cabbage reduces in volume.
- White cabbage: 700 g
- Sauerkraut: 300 g
10
Mix tomato paste with water, pour this mixture over the cabbage, add sausages, return the meat to the pan, and simmer covered on low heat for about 30 minutes, until the cabbage is tender. At the end, season the stew with salt, pepper, and sugar to taste.
- Tomato paste: 40 g
- Water: 100 ml
- Sausages (wieners): 200 g
- Pork: 200 g
- Salt: to taste
- Ground black pepper: to taste
11
Serve the cabbage soup hot.
