Solyanka with sausage and cabbage
Description
The recipe won't take much time. Honestly, I can't say I'm a huge fan of solyanka myself. But it turned out that everyone in my family absolutely loves it! So I have to make compromises and cook it in a way that it's not too salty or overpowering. This recipe is just what I need! The taste is delicate, without that strong "pickle-fishy" smell. Give it a try.
Instructions
- 1
Step 1
1. Wash the potatoes, peel and cut them, then cover with cold water. Boil together with "broth" seasonings such as bay leaf and peppercorns.
- 2
Step 2
2. Meanwhile, slice all the meat ingredients into thin strips. Sauté them until browned. The smoked sausage will release a lot of fat during cooking, so there's no need to add oil. Transfer the meat to the soup after the water comes to a boil. Reduce the heat.
- 3
Step 3
3. In the same pan, where there's still a bit of sausage fat left, sauté the chopped onion and pickles! When the onion turns golden, add tomato paste. Mix well and simmer until the paste darkens. Transfer to the pot, then add cabbage. Season with spices to taste.
- 4
Step 4
4. Bring the nearly ready solyanka to a boil under the lid. Add more spices if necessary.
- 5
Step 5
5. Done! Serve, garnishing each plate with olive halves, fresh herbs, and a slice of lemon!