Solyanka of sauerkraut with sausages and potatoes

Solyanka of sauerkraut with sausages and potatoes

Recipe contents:

1. Ingredients
2. Step-by-step production
3. Video recipes

This dish is not a first course.
Did you not know that solyanka is also the second dish. Well, now you understand. This dish of Russian and Polish cuisine does not lose its fans. Just a tasty and satisfying hodgepodge does not necessarily need to be prepared with meat; mushrooms and fish also mix well with vegetables. To simplify production, we will take sausages. This semi-finished product has proven itself unsurpassed in almost all dishes, both first and second, and even in baked goods. Roast solyanka will be prepared from sauerkraut, potatoes and sausages. You can make solyanka from the freshest cabbage. They will not be so sour, and not the least tasty.

Try to prepare hodgepodge for yourself and your household. We are sure you will be praised. The main thing is to do more so that it remains for the next day. After the hodgepodge sits in the cold, it becomes even tastier.

• Calorie content per 100 g - 82 kcal.
• Number of servings - for 6 people
• Production time - 1 hour

Ingredients:

• Sour cabbage – 500 g
• Onion - 1 pc.
• Sausages - 4–6 pcs.
• Pickled cucumbers - 2 pcs.
• Tomato juice - 1 tbsp.
• Dark peppercorns - 4 pcs.
• Sugar - 1 tbsp. l.
• Bay leaf - 3 pcs.
• Potatoes - 2–3 pcs.

Step-by-step preparation of solyanka from sauerkraut with sausages and potatoes

Place the sauerkraut on a board and cut it so that it is not too long. Peel the onion and cut it into half rings.

Peel the potatoes and cut them into cubes or strips. Pickled cucumbers, barreled, cut either into rings, or as finely as possible if the cucumbers themselves are large.

It’s best to take smoked sausages a la Solyanka, it will be very tasty. And ordinary sausages are also suitable. Cut the sausages into slices.

We have all the ingredients prepared, let's start cooking. Take a huge frying pan (you can cook in a slow cooker). Place cabbage and onions in the pan. Simmer for 4 minutes.

Now we add potatoes and pickles to them. Add the sausages at the end and mix. Fry everything together for 10 minutes.

Add tomato juice and stir. If you took tomato paste, then dilute it with water diluted with cucumber brine or vegetable broth. Add all the spices and cover the pan with a lid.

Cook the hodgepodge for 25 minutes, stirring it occasionally. Mmm, do you smell it?

You can serve the hodgepodge hot immediately after making it. But be sure to save one serving for the next day. When it is infused in the cold, it will become even tastier. Check it out.

See also video recipes:

1) Cabbage solyanka with sausages

2) Stewed cabbage with sausages and potatoes

Solyanka from sauerkraut with sausages: recipe with photos step by step

For a hodgepodge of sauerkraut with sausages, according to a unique step-by-step recipe with photos, you can use either a completely prepared vegetable or shavings from a jar. Any kind of ketchup is suitable for dressing - the taste of the finished sauce will determine the sharpness and piquancy of the roast dish at the end of the work.

Ingredients

• 800 g sauerkraut;
• 4 sausages of your favorite variety;
• 1 medium-sized onion;
• 1 small carrot;
• 2 tbsp. l. ketchup or tomato paste;
• ground dark pepper, table salt and bay leaf - to taste and desire;
• refined oil for frying.

Recipe for making a dish at home

We choose the meat product according to our own taste; hunting sausages, sausages or dairy varieties are suitable for this dish - as you like. If you add a few spices or chili peppers to the hodgepodge, the treat will become more fragrant and spicy.

1. Pour 2-3 tbsp into a deep frying pan. l. vegetable oil, heat it and put the cabbage here. If we cook from huge pieces, chop the vegetable first.
2. Simmer the chips under the lid for about 15 minutes.
3. We clean and chop the onion, as for soup. Cut the carrots into thin slices.
4. Place the cooked vegetables in another frying pan with heated oil.
5. Sauté until half cooked. Add pasta or ketchup here, stir, let the sauce warm up.
6. Remove the casing from the sausages and cut them crosswise into small circles.
7. Mix cabbage with meat product and tomato dressing with carrots and onions.
8. Pepper and salt to taste, cover with a lid. Keep on the stove at low heat with the lid on until the vegetables are ready.
9. Season with your favorite dry spices and turn on the heat.

We recommend:

Helpful Tips:

Serve the hodgepodge hot 10 minutes after stopping cooking. Fresh tomatoes are a good substitute for tomato sauce. Before sending them to vegetables, they should be blanched in boiling water and the skin should be removed from each fruit.

Cabbage solyanka with sausages - a country-style dish

Greetings to all readers of the magazine! Now we are preparing a common rural dish - solyanka with sausages. Let's look step by step at how to create a rustic dish and what to add to it to make it delicious.

Surprisingly, both the soup and the second dish are called solyanka, because the manufacturing principle is the same: cut everything, mix, stew or cook. Both dishes are prepared with cabbage.

Now let's look at how to create the second dish. Let's take sausages of the highest quality, so that they are tastier and do not disintegrate when fried. Read about how to choose sausages in our subsequent article. Take a medium-sized cabbage, cut out the stalk and remove the top 2-3 leaves. Then we carefully wash the forks, cut them in half and chop them. We use ordinary tomato paste; we need very little to add tomato sourness to the dish. I like to cook with unrefined vegetable oil, because I like it better that it has the smell and taste of sunflower. Let's put salt and a mill with black pepper on the table so that we have them at hand.

Naturally, you can add vegetables, mushrooms and a variety of ingredients to the solyanka-selyanka, but now we are preparing a completely ordinary rural dish according to the traditional recipe. Let's create it with love and confidence that it will turn out delicious.

Traditional recipe with photo

Video recipe

Options with new ingredients

• With mushrooms

Solyanka will become even tastier if you add fried mushrooms to it. Stew them in vegetable or butter and add to the dish.

It will become richer with mushrooms. We will cook from new forest mushrooms in season, and in winter from champignons or oyster mushrooms, they will perfectly replace the meat and add a pleasant smell. When serving this dish, sour cream or mayonnaise is perfect.

Olives will help vary the recipe with sausages. They will add a pleasant bitterness and add aristocracy to a rural dish. Olives or medium-sized olives are suitable - the main thing is that they are pitted. I like to add greenish ones, but dark ones work too. Large olives can be cut in half, and if you like the smell of olives, then pour the brine from a jar of olives into the hodgepodge, it will only benefit from this. Garnish the dish with green onions or dill.

• From sauerkraut

In the traditional recipe, solyanka is made from the freshest cabbage, but for contrast, you can use sauerkraut. If it is very salty, wash and squeeze out the brine. The dish will turn out to be the most spicy and immediately soft, with a catchy sour taste. Add garlic, green onions, dill and parsley to highlight the taste and decorate the dish. When serving, you can put 2-3 sour cream sauces, ketchup and mayonnaise on the table.

This option is also called rustic solyanka. The recipe is simple. Add boiled potatoes to the stewed cabbage with sausages. You can create the opposite. Boil and fry the potatoes, and later add hodgepodge to it, mix everything carefully and serve hot. The main thing here is not to overcook the potatoes, so that they do not turn into puree, but retain their shape. With potatoes, the solyanka will be the softest and richest.

• In a slow cooker

Cooking in a slow cooker is a pleasure. Let's simmer the vegetables for 20 minutes, then open the lid, add sausages, salt, pepper and close for another 3 minutes, just so that everything mixes and warms up. It's fast and delicious! As always, we will highlight the taste of the food with the freshest herbs, garlic and spices.

Useful tips

1. Although the current dish is considered economical, I advise you to prepare it from high-quality products of the mid-price group.
2. Solyanka can be varied with new ingredients: bell pepper, egg, zucchini, potatoes.
3. Add bay leaf and dill - it will turn out even tastier.
4. It’s great to add garlic to the traditional recipe; it will be a little spicier.
5. The tomato paste in the recipe can be replaced with fresh or salted tomatoes. Cut them into slices or grind them in a blender and pour them in at the end of the stew.
6. The cooking time depends on the type of cabbage. If you cook from early varieties, then you need to simmer it for only 15 minutes, if from winter ones - 25-30 minutes.
7. If we cook from sauerkraut, then it is not necessary to add salt to the dish.
8. Try adding a little chili pepper, the taste will be brighter.
9. Instead of tomato paste, you can use ketchup. Read about choosing ketchup in subsequent articles in our magazine.
10. If possible, you can bake hodgepodge in a pot in the stove or in the oven.
11. The sausages in the recipe can be replaced with sausages or sausages.
12. It is convenient to cook food in a wok.
13. When serving, place rye bread and chilled sour cream or mayonnaise on the table.
14. If you did not add the green onions when making, place them on a plate and serve.

Benefits/harms of ingredients

Greenish, juicy cabbage retains its beneficial properties for several months, so we can cook, fry, and steam delicious and healthy dishes from it almost all year round.

Please note that cabbage contains:

• ascorbigen, which has antitumor properties;
• tartronic acid, which prevents consumed carbohydrates from turning into fat deposits;
• vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and minerals;
• coarse dietary fiber, cellulose.

To preserve the beneficial properties of cabbage, it is necessary to cook from it appropriately. Vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) do not like heat treatment, so if you have excellent teeth, chew cabbage fresh, and if you decide to cook from it, then try not to overcook or overcook, the freshest is alive the vegetable should not lose its beneficial characteristics.

Cabbage itself may not be harmful to our body, but if you overeat, even it will be a great overload for the stomach and intestinal tract. You may immediately feel heaviness in your tummy and gas may appear. But don’t be afraid of negative effects, just eat evenly, and everything will only benefit you.

Unfortunately, modern sausages are a protein-soy mixture wrapped in a plastic shell, they are stuffed with flavor enhancers and flavorings. Yes, sausages are not the most necessary product in our diet, but how to give them up when they:

• very tasty;
• soft;
• quickly relieve hunger;
• included in the group of economical products.

If you don’t overuse sausages, eat them within reasonable limits, using them to make various dishes, for example, in solyanka, then from adolescence our beloved sausages will only benefit us.

Conclusion

We figured out how to cook hodgepodge with sausages, and 5 more variants of this dish: with mushrooms, olives, potatoes and other ingredients. In fact, there are even more options; it all depends on your imagination and preferences. Prepare an ordinary rural dish according to our recipe for lunch or dinner, your family will literally love it.

Read recipes for cabbage and other vegetables on the pages of our magazine, don’t forget to leave reviews in the comments.

Economical hodgepodge of sauerkraut with sausages

It may be a discovery for someone that hodgepodge of sauerkraut with sausages is not a soup at all. Solyanka can become a side dish or the main dish, served independently. You can also serve it with the freshest vegetables and herbs. A traditional manufacturing recipe will not cause any problems or special abilities for cooks.

Ingredients:

• 1 onion;
• 2 sausages;
• 300 g sauerkraut;
• 1 tsp. tomato paste;
• 50 ml water;
• 3 pinches of spices;
• 1 tbsp. l. oils for frying.

How to make solyanka from sauerkraut with sausages

Peel a medium-sized onion and finely chop it.

Any type of sausage is suitable - poultry, pork, beef or pork-beef. Remove the shell and cut them into slices.

Heat a tablespoon of frying oil in a frying pan and fry the chopped onion. The fire must be kept low so that the vegetable does not burn. After 3-4 minutes, add the chopped onion to the pan.

After another 6-7 minutes, transfer the cabbage and cabbage to the frying pan. If there is a lot of brine in it, it is better to squeeze it out. If the cabbage strips are very long, it is better to cut them into pieces to make stirring easier.

For convenience, you can transfer the hodgepodge to a saucepan. Pour water into it and add tomato paste. You can replace the water and pasta with tomato juice or tomato sauce. Also add spices - ground coriander will do.

Stir everything and simmer the hodgepodge over low heat for 20-25 minutes. Make sure that all the water does not boil away. Serve the solyanka either hot or cooled – it will turn out equally delicious.

You will also like the recipe for savory cabbage soup with sauerkraut and mushrooms.