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Soup solyanka with pork and sausages

Solyanka Soup with Pork and Hot Dogs

Appetizing, tangy, and downright delicious! This solyanka with pork and hot dogs comes out thick, rich, and very filling. It's a soup that'll win over the meat lovers — it's loaded with all kinds of cured meats. Solyanka is especially good in fall and winter.

znlena

Recipe author

Composition / ingredients

Servings:

Pork

150

Semi-smoked sausage

100

Hot dogs

100

Potatoes

Pickles

Pickle brine

0.5

Carrot

Onion

Capers

Olives

Lemon

0.5

Water

1.5

Vegetable oil

Tomato sauce

Bay leaf

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 45 % 5 g

Carbohydrates 36 % 4 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make solyanka with olives and sausage? Gather your ingredients. You can vary the mix of meats to taste and to what you have on hand. It's fine to skip the capers, but you really can't go without the pickles. Any kind works, though barrel-fermented pickles make the soup especially fragrant.
Step 2:

Rinse the pork and trim off any membrane and excess fat. Cut it into small pieces, put them in a pot, and cover with cold water. Add salt. Cover and cook over low heat for 40 minutes after it comes to a boil, skimming off the foam with a slotted spoon.
Step 3:

Cut the pickles into strips. Pour the brine into the soup and add the pickles and capers.
Step 4:

Wash, peel, and cut the potatoes into strips, then add them to the pot.
Step 5:

Add the olives, sliced into rounds.
Step 6:

Cut the sausage into strips and the hot dogs into half-moons. Add them to the pot and cook another 10 minutes.
Step 7:

Peel and finely dice the onion. Sauté it in vegetable oil over low heat until translucent and lightly golden. Add the carrot, stir, and cook the vegetables until soft, about 5 minutes.
Step 8:

Add the tomato sauce, stir, and cook a couple more minutes.
Step 9:

Add the peppercorns and bay leaf to the skillet. Pour in a couple of spoonfuls of broth and simmer another 2–3 minutes, then stir this mixture into the soup. Let the soup boil another 5 minutes and you're done.
Step 10:

Let the soup rest about 20 minutes. Serve the solyanka with a dollop of sour cream, some fresh herbs, and a slice of lemon in each bowl. Enjoy!

Root vegetables are best scrubbed with a brush or stiff sponge under running water.
For cooking, use filtered or bottled water with a neutral taste. Tap water can leave an off, telltale flavor in the dish.
You can use more or less water than the recipe calls for, depending on whether you want a thicker or brothier soup.