Solyanka with Canned Peas
by Editorial Staff
There are many recipes for hodgepodge. I suggest you try this rich, hearty, and tasty first course with canned green peas. It adds satiety and soft, velvety flavor to the soup. A large number of sausages and sausages make this hodgepodge a favorite first course for children and adults).
Cook: 1 hour
Servings: 6
Ingredients
- Chicken leg – 250 g (1 pc.)
- Ham – 150 g
- Sausages – 150 g
- Smoked sausage – 150 g
- Canned green peas – 100 g
- Pickled cucumbers – 120 g (2 pcs.)
- Onions – 90 g (1 pc.)
- Pitted olives – 30 g (10-12 pcs.)
- Tomato paste – 1 tbsp
- Vegetable oil – 2 tbsp
- Salt – 0.6 teaspoon
- Ground black pepper – 2-3 pinches
- Bay leaf – 1 pc.
Directions
- Pour a chicken leg in a saucepan with 1.5 liters of water and put it on fire. Bring to a boil, skim and cook until chicken is tender, 40 minutes.
- Strain the broth if necessary. Transfer the leg to a plate and cool for slicing.
- Cut the cucumbers and peeled onions into small cubes. If the skin of the cucumber is tough, it is best to cut it off.
- Pour vegetable oil into the pan, put onions and cucumbers, add tomato paste.
- Pour 200 ml of chicken stock from a saucepan into a frying pan, bring to a boil and simmer over medium heat for 10-12 minutes.
- Cut the sausages into slices and cut the ham into sticks or cubes.
- Remove the cooled chicken meat from the bone and cut it into small pieces.
Cut the smoked sausage into cubes. - Pour the contents of a frying pan with cucumbers and onions into the broth. Add all the sliced meats.
- Also, add canned peas to the pot.
- Pour salt, black pepper into the hodgepodge and add the bay leaf. Bring to a boil and simmer for 10-12 minutes over medium heat.
- Add olives to the finished soup, stir.
- Solyanka with canned peas is ready, you can pour the first course into plates.
- When serving, add 1 to 2 slices of lemon and fresh parsley to each plate.
- A thick, rich, very satisfying, and tasty first dish turned out. Perfect for a frosty day!
Enjoy your meal!
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