Solyanka soup with olives, sausage, lemon and cucumbers

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook solyanka soup with olives, cucumbers, sausage and lemon? Prepare all the products indicated in the recipe. The more varied the selection of sausages, the tastier and richer the soup will be.

2. STEP 2

   

   Peel potatoes, onions and carrots, rinse in clean cold water and dry with paper towels.

3. STEP 3

   

   Cut the potatoes into thin cubes or small cubes, as you prefer.

4. STEP 4

   

   Place the potatoes in broth or water. Bring to a boil, reduce the flame and cook until tender (this will take from 10 to 25 minutes, depending on the size of the potatoes and the variety).

5. STEP 5

   

   Chop the onion finely, cut the carrots by hand into thin strips or grate them on a coarse grater. Chop the pickled cucumbers into cubes, cubes, or grate as desired.

6. STEP 6

   

   In a heavy-bottomed frying pan, fry the bacon, cut into small pieces, until the fat has rendered. If there is little fat, then add just a little odorless vegetable oil.

7. STEP 7

   

   Add onions and carrots to the pan. Fry over high heat, stirring continuously, until the vegetables are browned. This will take about 5-7 minutes.

8. STEP 8

   

   Place cucumbers and tomato paste in a frying pan.

9. STEP 9

   

   Stirring, cook over high heat for about 10-20 minutes. To prevent the fry from burning, scoop the broth from the pan with a ladle and add it to the pan. Turn the heat to moderate and simmer the tomato sauce until all ingredients are cooked.

10. STEP 10

    

    At this time, cut the sausage. Choose the cutting method for yourself; it can be thin strips or small squares.

11. STEP 11

    

    Cut the lemon into thin slices, leave the olives whole or cut into 2-4 pieces. If you are using cherry tomatoes, chop them into quarters. Cherries usually have a sweetish taste, which will make the taste of the finished hodgepodge more balanced. Chop the garlic finely or pass it through a press.

12. STEP 12

    

    Place the tomato mixture in a saucepan with potatoes and turn the flame to maximum.

13. STEP 13

    

    After boiling again, add the sausage to the soup.

14. STEP 14

    

    After a few seconds, add the olives, tomatoes, lemon and garlic to the pan. Taste for salt, add the required amount, but keep in mind that as it steeps, the hodgepodge will become saltier (sourer) from cucumbers, olives, sausage and lemon. Add chopped herbs and lemon slices. Remove the pan from the heat and let the hodgepodge steep for at least 15 minutes. After 5 minutes of infusion, fish out the lemon slices from the soup, otherwise the zest may become bitter.

15. STEP 15

    

    When serving, sprinkle the hodgepodge with ground pepper and offer each person a slice of lemon on a plate. Very tasty with sour cream!

Comments on the recipe

777

07.09.2023

4.6

It is very convenient and quick to cook this hodgepodge in a slow cooker.

Alyona

07.09.2023

5

I found a wonderful recipe for solyanka on the website. This recipe is very easy to prepare and takes longer to read. The only deviation is that I sprinkled the tomato paste with a little sugar, I’m afraid it will be sour. I almost never add salt; we already have enough salt in numerous ingredients. Nourishing, rich, with the aroma of smoked meats, the sourness of lemon, the pungency of garlic and piquant olives. And all this splendor is offset by a spoonful of rich sour cream and a piece of black bread, spread with a thin layer of freshly prepared fiery mustard. My husband also loves solyanka with black crackers. Enjoy preparing this gorgeous, richly flavored, always desired soup.

mother of a sweet tooth

07.09.2023

4.6

My husband introduced me to solyanka. Yes, it’s delicious! Until then I ate rassolnik.