Solyanka soup with olives sausage and lemon

Step-by-step cooking

1. Step 1:

   

   How to cook soup hodgepodge with olives, sausage and lemon? Prepare all the products listed in the recipe. The more diverse the set of sausages will be, the tastier and richer the soup will turn out.

2. Step 2:

   

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

3. Step 3:

   

   Cut the potatoes into thin cubes or small cubes, as you are more accustomed to.

4. Step 4:

   

   Put potatoes in broth or water. Bring to a boil, reduce the flame and cook until tender (it 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 carrot by hand into thin strips or grate on a coarse grater. Chop the pickled cucumbers into cubes, cubes, or grate on a grater if desired.

6. Step 6:

   

   In a frying pan with a thick bottom, fry the bacon, cut into small pieces until the fat is melted. If there is not enough fat, then add quite a bit of odorless vegetable oil.

7. Step 7:

   

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

8. Step 8:

   

   Put cucumbers and tomato paste in a frying pan.

10. Step 9:

    

    Stirring, cook over high heat for about 10-20 minutes. So that the roast does not burn, scoop the broth from the pan with a ladle and add it to the pan. Make the fire moderate and simmer the tomato dressing until all the ingredients are ready.

11. Step 10:

    

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

12. Step 11:

    

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

13. Step 12:

    

    Send the tomato roast into a saucepan with potatoes, make the flame maximum.

14. Step 13:

    

    After re-boiling, send the sausage to the soup.

15. Step 14:

    

    After a few seconds, put the olives, tomatoes, lemon and garlic in a saucepan. Try it on salt, add the necessary amount of it, but keep in mind that as you insist, the hodgepodge will become saltier (sourer) from cucumbers, olives, sausage and lemon. Add the chopped herbs and lemon slices. Remove the pan from the heat and let the hodgepodge brew for at least 15 minutes. After 5 minutes of infusion, fish out the lemon circles from the soup, otherwise the zest may give bitterness.

16. Step 15:

    

    When serving, sprinkle the solyanka with ground pepper and offer everyone a slice of lemon in a plate. Very tasty with sour cream!