Solyanka with sausage
5 servings
60 minutes
Solyanka with sausage is a bright representative of Russian cuisine, where salty, sour, and spicy notes harmoniously intertwine. Its origin is linked to taverns and village feasts where different products were mixed to create hearty and flavorful dishes. Rich meat broth, spicy semi-smoked sausage, crunchy pickles, and tomato paste give the soup depth and richness. Bay leaves and spices enhance the aroma while sour cream at the end softens its sharpness. This dish is perfect for cold days, warming you up and providing a sense of fullness. Solyanka is often served with herbs and fresh bread, making the meal even cozier and homely.
1
Cut the potatoes into cubes. Chop the onion finely, cut the cucumbers into cubes or grate them on a coarse grater. Cut the sausage into strips.
- Potato: 4 pieces
- Spring onion with bulb: 1 piece
- Pickled cucumbers: 2 pieces
- Semi-smoked sausage: 200 g
2
Fry the onion in vegetable oil, add cucumbers and tomato paste to taste, and fry a little more.
- Spring onion with bulb: 1 piece
- Vegetable oil: 2 tablespoons
- Pickled cucumbers: 2 pieces
- Tomato paste: 3 tablespoons
3
Add potatoes and spices to the boiling broth, cook for 10 minutes, then add the sautéed vegetables and sausage, and simmer until done.
- Meat broth: 2 kg
- Potato: 4 pieces
- Spices: 4 teaspoons
- Spring onion with bulb: 1 piece
- Pickled cucumbers: 2 pieces
- Tomato paste: 3 tablespoons
- Semi-smoked sausage: 200 g
4
Add bay leaf 5 minutes before the cooking is finished.
- Spices: 4 teaspoons
- Fresh herbs: 1 bunch
5
When serving the solyanka, garnish with sour cream and sprinkle with chopped greens.
- Sour cream 20% fat: 4 tablespoons
- Fresh herbs: 1 bunch
