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Solyanka with sausage in a slow cooker

Sausage Solyanka in a Slow Cooker

A delicious, fragrant soup with no fuss! This solyanka recipe is very simple—it's made without meat broth, just with sausage. Thanks to the long, gentle cooking in the slow cooker, the soup comes out rich, savory, and thick—perfect for warming up on a cold winter day!

katushafin

Recipe author

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Composition / ingredients

Servings:

Potatoes

Onion

Carrots

Pickles

Sausage (assorted)

350

Tomato paste

Vegetable oil

Peppercorns

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 7 g

Fats 43 % 12 g

Carbohydrates 32 % 9 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients for the solyanka. I'll be cooking in a Panasonic slow cooker, which yields about 3 liters of soup. The sausage can be absolutely any kind—I'm using cured pork loin and smoked sausage.
Step 2:

Peel the onion and dice it.
Step 3:

Wash, peel, and grate the carrot on the coarse holes.
Step 4:

Grate the pickles too. If their skin is tough, peel it off first.
Step 5:

Cut the sausage into strips.
Step 6:

Cut the sausage into strips.
Step 7:

Wash, peel, and dice the potatoes.
Step 8:

Set the slow cooker to a mode suitable for frying—mine is "Bake," 20 minutes. Add the oil and warm it a little, then add the onion and carrot. Fry them, covered, for 5-7 minutes.
Step 9:

Add the pickles, stir, and fry for another 5 minutes.
Step 10:

Add the tomato paste, stir, and fry, covered, until the program ends.
Step 11:

Add the sliced sausage and potatoes to the vegetables. Boil water in a kettle. Pour the boiling water into the slow cooker up to the max line. Add salt and pepper and stir.
Step 12:

Cook the solyanka on the "Stew" setting for 2 hours.

To serve, add black olives and lemon slices to the solyanka. You can also add a spoonful of sour cream and sprinkle with fresh herbs. Solyanka is handy to make after the holidays, when you have a lot of leftover sliced meats and sausages. It's best if they're varied—both boiled and smoked. Frankfurters and hunter's sausages work great in solyanka. The soup is even tastier if you lightly fry the sausage first. To deepen the flavor of the broth, add a little pickle brine while it cooks—but try to do this only after the potatoes are done. The acid in the brine will keep the potatoes from softening and they'll stay firm. Keep in mind that brine replaces some of the salt, so you'll need to use less. Instead of tomato paste, you can use fresh tomatoes or a sauce made from them.