Solyanka with chicken, sausage, and potatoes
Incredibly tasty, appetizing, fragrant — a celebration any day! Solyanka with chicken, sausage, and potatoes comes out just as hearty as the beef or pork version. Two kinds of sausage, olives, and lemon round out the flavor of this soup beautifully! It turns out fragrant, rich, thick, and appetizing.
Cooking method
-
Step 1:
How do you make a delicious solyanka with chicken, sausage, and potatoes? It's a very simple soup, despite the long list of ingredients. First, gather the ingredients from the list. For the broth base, I used half of a large bone-in chicken breast. You can swap it for any other bone-in part: a leg quarter, thigh, or drumstick. The tomato sauce can be replaced with tomato paste thinned with a little water, or with ketchup.
-
Step 2:
Peel the potatoes and cut them into cubes or small sticks.
-
Step 3:
Cut both kinds of sausage into strips. For the smoked one, use dry-cured or air-dried sausage, ideally not too fatty. For the cooked sausage, use whatever you like best.
-
Step 4:
Cut the pickles into strips. If you don't have brined pickles, you can use marinated ones.
-
Step 5:
Grate the carrot on a coarse grater.
-
Step 6:
Cut the onion into small cubes.
-
Step 7:
Cut the lemon half into wedges.
-
Step 8:
Wash the chicken, put it in lightly salted boiling water, and cook for about 30 minutes until done. You can vary the amount of water to your taste and the thickness you want (see the notes after the recipe). If you want a richer broth, cook the meat with the skin on. I removed the skin to lower the calorie count.
-
Step 9:
Add the potatoes to the broth 15 minutes after you started cooking the chicken. Keep cooking, skimming off the foam.
-
Step 10:
While the chicken and potatoes cook, heat the vegetable oil in a skillet over medium heat. Sauté the onion and carrot for about 2–3 minutes until soft.
-
Step 11:
Add the pickles to the skillet and cook, stirring, for another couple of minutes.
-
Step 12:
Add the tomato sauce and, if you like, a little pickle brine.
-
Step 13:
Add both kinds of sausage and cook over low heat, stirring, for 10 minutes.
-
Step 14:
Take the cooked chicken out of the broth, pick the meat off the bones, and cut it into small pieces.
-
Step 15:
Return the chicken meat to the broth.
-
Step 16:
Then add the sauté right after. Stir.
-
Step 17:
Add the olives. Bring the solyanka to a boil and season with salt and pepper to taste.
-
Step 18:
I add the lemon to the pot of solyanka and simmer everything together for another 2–3 minutes. Instead of lemon wedges, you can squeeze the juice from them and pour it into the pot. If you prefer, add the lemon not to the pot but right before serving in the bowls, slicing the lemon into rounds or squeezing the juice.
-
Step 19:
Take the pot off the stove, cover it, and let it rest for 10 minutes. Enjoy!
- Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own preference (whether you like your soup thick or thinner), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients a soup should have, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the recipe's ingredients down to 1–2 servings, and figure the water as follows: from one cup per serving for a very thick soup up to 1 1/2–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small batch, you can adjust both the amount of liquid and the proportions to your taste. Later, like most experienced cooks, you'll be able to add the water and ingredients by eye.
- Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for instance).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Olives - 166 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Sausage 'amateur' - 291 kcal/100g
- Sausage 'Ukrainian' - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage 'doctor' - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Milk sausage - 252 kcal/100g
- Dry-cured sausage - 530 kcal/100g
- Water - 0 kcal/100g
- Pickles - 11 kcal/100g
- Chicken leg - 185 kcal/100g
- Hot tomato sauce - 99 kcal/100g
Similar recipes
- National cuisine
- Old recipes
- Soups
- Meat and meat products
- Semi-finished products
- Vegetables
- Fruit berries
- Spices seasonings spices
- Fats and oils
- Other
- Pepper
- Salt
- Vegetable oil
- Water
- Russian cuisine
- Cooking
- Solyanka
- Meat soup
- Potato soup
- Poultry
- Sausage products
- Sauce
- Chicken with vegetables
- From carrots
- From potatoes
- From cucumbers
- From onion
- From lemons
- No eggs
- Recipes for lean dishes without butter