Solyanka with smoked sausage

There are a great many recipes for Solyanka, each hostess has her own secrets of its preparation.
Usually this rich soup is cooked on a steep meat, fish or mushroom broth.
In hot summer weather, you can cook an easier option - on chicken broth or on water.
Due to the fact that at least 2- 3 meat ingredients are added to the Hodgepodge more often, it will be satisfying and delicious not even on broth.


In a saucepan with a thick bottom, heat a small amount of vegetable oil (half a tablespoon will be enough). Add the bacon and onion cut into small cubes. Stir continuously, fry until the onion and bacon turn golden brown.

Grate carrots on a coarse grater or cut into thin strips. Peel potatoes and smoked sausage and cut into small fragments.

Add carrots and potatoes to the bacon in a saucepan, then send the sliced cucumbers. Cucumbers can be used both salted and pickled.

At this stage, you can add smoked meat, brisket or smoked pork ribs if desired.
Mix everything, leave on fire for a minute.

Then put tomato paste, a pinch of sugar and 100 ml of broth or water in a saucepan. Stir and simmer over medium heat for about 5 minutes.
Tomatoes can be used here instead of tomato paste. Then you do not need to add broth, because tomatoes will give juice. If tomatoes are seasonal and sweet, then sugar can be safely excluded.

Turn the heat to maximum, pour the broth (or water) into a saucepan, after boiling, cook under a closed lid over medium heat until the potatoes are ready.

Chop the garlic finely or pass it through a press, chop the greens.

Add smoked sausage and garlic to the pan, then olives and herbs. Bring to a boil and immediately remove from heat. Under a closed lid, let it brew for a while.

Try the soup with salt (usually there is enough salt from cucumbers, sausage, bacon and olives), if not enough, then add salt to taste.

When serving, add a slice of lemon to each plate and sprinkle with allspice.

Very tasty with sour cream!

Bon appetit!