Solyanka with chicken sausage and potatoes

Step-by-step cooking

1. Step 1:

   

   How to cook a delicious hodgepodge with chicken, sausage and potatoes? This is a very simple soup, despite the large number of ingredients. First, prepare the necessary ingredients according to the list. For the base of the broth, I took half a large chicken breast on the bone. You can replace it with any other part of the carcass with a bone: ham, thigh, shin. Tomato sauce can be replaced with tomato paste diluted with a small amount of water, or ketchup.

2. Step 2:

   

   Peel the potatoes and cut them into cubes or small cubes.

3. Step 3:

   

   Cut both types of sausage into strips. Smoked sausage can be smoked or dried, preferably not very greasy. Boiled sausage also take the one that you like to taste.

4. Step 4:

   

   Cut cucumbers into strips. If there are no pickles, you can replace them with pickled ones.

5. Step 5:

   

   Grate the carrots on a coarse grater.

6. Step 6:

   

   Cut the onion into small cubes.

7. Step 7:

   

   Cut half a lemon into slices.

8. Step 8:

   

   Wash the chicken, put it in lightly salted boiling water and boil for about 30 minutes until tender. The amount of water for the soup can vary according to your taste and desired density* (see notes after the recipe) If you want a fatter broth, cook the meat together with the skin. I took off my skin to reduce the calorie content of the dish.

9. Step 9:

   

   Add the potatoes to the broth after 15 minutes from the start of cooking the chicken. Continue to cook, removing the foam.

10. Step 10:

    

    While the chicken and potatoes are cooking, heat the vegetable oil in a frying pan over medium heat. Fry the onion and carrot for about 2-3 minutes until soft.

12. Step 11:

    

    Add cucumbers to the pan and simmer, stirring, for a couple more minutes.

13. Step 12:

    

    Add tomato sauce and, if desired, a little pickle from cucumbers.

14. Step 13:

    

    Add both types of sausage and simmer, stirring, for 10 minutes.

15. Step 14:

    

    Remove the finished ham from the broth, separate the meat from the bones, cut into small pieces.

16. Step 15:

    

    Return the chicken meat to the broth.

17. Step 16:

    

    Then immediately shift the filling. Mix it up.

18. Step 17:

    

    Add olives. Bring the hodgepodge to a boil, add salt and pepper to taste.

19. Step 18:

    

    I add lemon to a saucepan with a hodgepodge and boil everything together for another 2-3 minutes. Instead of lemon slices, you can squeeze the juice out of them and pour it into a saucepan. If desired, you can add lemon not in a saucepan, but right before serving in plates, slicing lemon into circles or squeezing juice.

20. Step 19:

    

    Remove the pan from the stove, cover with a lid and let stand for 10 minutes. Bon appetit!