Classic solyanka with potatoes, sausage and cucumbers

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook a classic hodgepodge with cucumbers, sausage and potatoes? Prepare the necessary ingredients. The best meat to use is beef. If you need richer broth, use a bone. I just have boneless flesh. You can also use any sausage: boiled-smoked, raw-smoked or boiled. You can replace tomato paste with tomato ketchup.

2. STEP 2

   

   Peel the onion. If you are going to use the onion in frying (step 12), then you need to cut it into small cubes. I use the whole onion when making the broth and then discard it (step 10).

3. STEP 3

   

   Rinse the meat thoroughly. Place a whole piece of beef and a whole onion into the pan. Pour 3.5 liters of water into the pan.

4. STEP 4

   

   Boil the meat until tender over medium heat for 1 hour, skimming off any foam that will form during cooking.

5. STEP 5

   

   Remove the meat from the broth and cut into small cubes. The size of the meat pieces should be approximately the same as that of sausage and cucumbers.

6. STEP 6

   

   Strain the broth and discard the onion. Return the pan to the heat. Bring the broth to a boil again.

7. STEP 7

   

   Wash the potatoes, peel them and cut into medium cubes. You should not cut them too finely - the soup cooks for a long time and small potatoes can become very boiled, and large ones are inconvenient to eat.

8. STEP 8

   

   Peel the carrots and grate on a coarse grater.

9. STEP 9

   

   Cut the pickled cucumbers into cubes.

10. STEP 10

    

    Also cut both types of sausage into cubes. It so happened that for hodgepodge everything is cut into cubes, and not the usual cubes. It is believed that the taste of the entire dish depends on the cut, but you can, of course, cut it the way you like.

11. STEP 11

    

    Add the potatoes to the broth and cook over medium heat until the potatoes are tender (about 20 minutes). Even if the potatoes are not cooked after this time, they will reach readiness after frying.

12. STEP 12

    

    Heat vegetable oil in a frying pan. Place carrots, cucumbers, smoked and boiled sausage, and boiled beef. Mix everything and fry, stirring occasionally, over medium heat for about 5-7 minutes. This will give the entire roast, and subsequently the finished hodgepodge, a light smoked taste and aroma.

13. STEP 13

    

    Add tomato paste to the pan, stir and simmer for another 2 minutes.

14. STEP 14

    

    Add the frying from the frying pan, the pre-cut meat into the pan and stir.

15. STEP 15

    

    Season the soup with salt and pepper and add bay leaves. Bring the hodgepodge to a boil again and cook for another 10 minutes.

16. STEP 16

    

    To serve, we will need pitted olives and half a lemon, cut into slices. They can be added separately to each plate when serving, or they can be added directly to the pan. Lemon, along with sourness, gives Solyanka a slight bitterness, which perfectly sets off its rich meaty taste.

17. STEP 17

    

    I add lemon and olives immediately to the pan with hodgepodge. If you don’t like the bitterness in the hodgepodge, you can add squeezed lemon juice to the soup. Always go by your taste.

18. STEP 18

    

    Cover the pan with a lid and let the hodgepodge brew for another 10 minutes. Bon appetit!

Comments on the recipe

Anastasia

30.09.2023

4.9

Solyanka with potatoes, sausage and pickles is my first dish, which I measured out exactly in proportion and listened to the advice - cut into strips. The taste revealed itself from a new side. Still, the size of the cut matters and should not belittled. The solyanka turned out to be nourishing and aromatic. Made from the freshest ingredients. Everything goes together perfectly, it’s good that I fried it in a pan, as written in the recipe. My family complimented me. And I say “thank you!” for the recipe to the author.

TanyaL

30.09.2023

5

Looks nice! For this reason, I don’t mind sharing my recipe, here it is

Tatiana

30.09.2023

4.6

I prepared hodgepodge according to the given recipe. The taste is rich and bright, the broth was made with beef (shoulder). The color turned out beautiful both from the original dish and after adding sour cream. I also added greens (parsley and dill) to the hodgepodge after the soup had steeped. I use olives salted without liquid; they have a more pronounced taste. And of course, lemon in the finished dish 😋 delicious)))

Milovana

30.09.2023

4.7

Thanks for the delicious solyanka recipe

Evening

30.09.2023

4.7

Well, what about hodgepodge without potatoes, sausage and pickles? I really like this version of the soup. I only had doctor’s sausage, I really regretted that I didn’t wait to buy smoked one (it would have made the soup even more flavorful!). I think this solyanka recipe is quite quick and simple. And how delicious it turns out!

Roman Kotov

30.09.2023

4.8

Ahhh delicious recipe👍

inesa Hrebenshchikova

30.09.2023

4.7

Excellent hodgepodge with potatoes, sausage and cucumbers, I will always cook it this way. I added half a teaspoon of sugar to the frying, I also fried the onions, and a spoonful of sour cream... I like it better this way. The recipe is simple and very tasty, I will prepare other types of hodgepodge based on it, thank you