Solyanka with sausage

Russian cuisine

---

Description Products Steps

Listen to the recipe:

Solyanka has come a long way. The first mention of it dates back to the 18th century, but then it was not a soup, but rather a stew consisting of cabbage, cucumbers, meat, poultry, fish, mushrooms or other products. But the main feature of solyanka, even in that distant time, was the sour taste, which was achieved with the help of brine or vinegar. Many people fell in love with Solyanka precisely for this sharpness and richness of taste.

1. Calories
   56,89 kcal
2. Protein
   3,03 gram
3. Fat
   4,19 gram
4. Carbohydrates
   2,06 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Water

   ---

   
   3.5 l = 3500 g
2. Beef

   ---

   
   500 g
3. Potato

   ---

   
   400 g
4. Smoked sausage

   ---

   
   200 g
5. Boiled sausage

   ---

   
   200 g
6. Pickles

   ---

   
   200 g
7. Onions

   ---

   
   2 pcs. = 160 g
8. Carrot

   ---

   
   2 pcs. = 200 g
9. Tomato paste

   ---

   
   50 g
10. Vegetable oil

    ---

    
    40 ml = 40 g
11. Bay leaf

    ---

    
    2 pcs. = 2 g
12. Salt

    ---

    
    to taste
13. Black pepper ground

    ---

    
    to taste

Steps:

1. 
   Peel the potatoes, onions and carrots. Cut the potatoes into large cubes, one onion into small ones. Cut the cucumbers into strips, sausages into medium cubes. Grate one carrot on a coarse grater.
2. 
   Fill the beef with water, add the onion and carrots cut in half. Bring the beef to a boil and simmer for 60 minutes over low heat. Then remove the beef and cut it into cubes, and strain the broth into another pan.
3. 
   Place the potatoes in the strained broth and cook for 20 minutes.
4. 
   In a frying pan with heated oil, fry grated carrots, chopped onions, pickles and sausages (7 minutes). Add tomato paste and simmer for another 2 minutes.
5. 
   Place the fried ingredients in a saucepan with broth, add bay leaf, salt, pepper and cook for about 10 minutes.
6. 
   Add the beef, remove the pan from the heat, cover and let the soup sit for 15 minutes.

---

eng3info@gmail.com