Solyanka with sausage and olives
Description
A hearty first course. To begin, you need to cook a broth. As a base, you can use beef, veal, lean pork, as well as vegetables and roots for flavor. Besides sausage, sausages and other meat delicacies work wonderfully too. To make the solyanka more filling, sometimes potatoes are added, but this option is not to everyone's taste. Serve hot, ladled into bowls.
Instructions
- 1
Step 1
1. Wash the meat, place it in a pot, and cover with water. Add peeled onion, celery, carrot, and bay leaf. Once boiling, reduce heat to minimum and simmer until the meat is tender, skimming off the foam.
- 2
Step 2
2. Peel the onion, finely chop it, and sauté until translucent in a frying pan with vegetable oil.
- 3
Step 3
3. Slice the tomatoes, add them to the pan and fry for another 3-4 minutes.
- 4
Step 4
4. Add tomato paste, mix and remove from heat after a minute. Strain the broth, cut the meat into small pieces and return it to the pot. Add the sauce.
- 5
Step 5
5. Chop the sausage.
- 6
Step 6
6. And other delicacies.
- 7
Step 7
7. Cut the cucumbers into small cubes and add them to the pot after the sausage.
- 8
Step 8
8. Cook for about 10 minutes, add salt and spices to taste. For extra flavor, pour in a little brine. You can add olives to the pot or serve them separately.
- 9
Step 9
9. Before serving, you can garnish the solyanka with fresh herbs, sour cream, or a slice of lemon.