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Solyanka soup with olives, sausage and lemon

Solyanka soup with olives, sausage, and lemon

Marvelous, vivid, and about as tasty as it gets — perfect for any occasion! This solyanka with olives, sausage, and lemon is hearty and rich, and it wins over absolutely everyone. For a lighter version, leave out the potatoes. With or without a dollop of sour cream, it's the ideal treat for anyone who loves a good bowl of soup!

Pearl

Recipe author

Solyanka soup with olives, sausage and lemon

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Composition / ingredients

Servings:

Broth (or water)

Boiled sausage

200

Smoked sausage

200

Bacon (or pork belly)

200

Potatoes

Onion

Carrots

Pickled cucumbers (or salt-brined)

Tomato paste

Garlic

Olives (to taste)

Lemons

Cherry tomatoes (optional)

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 27 % 3 g

Carbohydrates 36 % 4 g

81 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make solyanka soup with olives, sausage, and lemon? Gather all the ingredients listed in the recipe. The more varied your assortment of sausages, the tastier and richer the soup will be.
Step 2:

Peel the potatoes, onion, and carrot, rinse them in clean cold water, and pat them dry with paper towels.
Step 3:

Cut the potatoes into thin batons or small cubes, whichever you prefer.
Step 4:

Add the potatoes to the broth or water. Bring to a boil, lower the heat, and cook until tender (10 to 25 minutes, depending on the size and variety of the potatoes).
Step 5:

Finely chop the onion and cut the carrot into thin strips by hand or grate it on the coarse side of a grater. Cut the pickles into cubes or batons, or grate them, as you like.
Step 6:

In a heavy-bottomed skillet, fry the bacon, cut into small pieces, until the fat renders out. If there isn't much fat, add just a little odorless vegetable oil.
Step 7:

Add the onion and carrot to the skillet. Fry over high heat, stirring constantly, until the vegetables are browned — about 5 to 7 minutes.
Step 8:

Add the pickles and tomato paste to the skillet.
Step 9:

Cook over high heat, stirring, for about 10 to 20 minutes. To keep the saute from scorching, ladle some broth from the pot into the skillet. Lower the heat to moderate and let the tomato base simmer until everything is cooked through.
Step 10:

Meanwhile, cut the sausages. Slice them however you like — thin strips or small squares.
Step 11:

Slice the lemon into thin rounds, and leave the olives whole or cut them into 2-4 pieces. If you're using cherry tomatoes, cut them into quarters — their natural sweetness helps balance the finished solyanka. Finely mince the garlic or press it through a garlic press.
Step 12:

Add the tomato base to the pot of potatoes and turn the heat to high.
Step 13:

Once it returns to a boil, add the sausages to the soup.
Step 14:

A few seconds later, add the olives, tomatoes, lemon, and garlic. Taste for salt and add as needed, but bear in mind that as the solyanka sits it grows saltier and tangier from the pickles, olives, sausage, and lemon. Stir in the chopped herbs and lemon rounds. Take the pot off the heat and let the solyanka rest for at least 15 minutes. After about 5 minutes of resting, fish out the lemon rounds, or the rind can turn the soup bitter.
Step 15:

To serve, sprinkle the solyanka with ground pepper and offer everyone a slice of lemon for their bowl. Delicious with sour cream!

Enjoy!
Important! Whether or not the recipe specifies how much water to use, it's best to go by your own preference (thick soup versus brothy), the size of your pot, and the ingredients you've chosen. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if it's your first time, don't cook a whole pot at once. Make a taster batch for one or two people: scale all the ingredients down to 1-2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5-2 cups for a thinner one. Remember that some liquid boils off as it cooks. Once you've tasted that small batch, you can adjust both the amount of liquid and the proportions to your taste. After that — like most experienced cooks — you'll be able to add water and ingredients by eye.