Solyanka with Sausage and Smoked Brisket
by Editorial Staff
Who doesn’t love hodgepodge! This full-bodied, aromatic meat-based first course will fill you all day long. A hodgepodge with sausage is prepared much faster than a classic one because you do not need to cook meat broth. But the taste is in no way inferior, be sure to try it!
Cook: 50 mins
Servings: 8
Ingredients
- Boiled sausage – 300 g
- Smoked pork brisket – 300 g
- Smoked sausage – 250 g
- Potatoes – 500 g (6-7 pcs.)
- Pickled cucumbers – 350 g (4-5 pcs.)
- Olives – 150 g
- Bulb onion – 100 g. (1 pcs.)
- Tomato paste – 2 tbsp
- Cucumber pickle – 150 ml
- Vegetable oil – 4 tbsp
- Salt – 1 teaspoon
- Ground black pepper (a mixture of ground peppers) – to taste
- Water – 2.5 l
For filing:
- Fresh parsley – to taste
- Lemon – 3-4 slices
Directions
- Prepare all ingredients. Peel the onions. Free the sausage and brisket from the packing material. I add olives to the hodgepodge along with the marinade.
- Peel and cut the potatoes into small cubes.
- Transfer the potatoes to a saucepan, pour 2.5 liters of water and put on fire. Bring to a boil and simmer for 10 minutes over low heat.
- Cut the sausage and brisket into cubes.
- Heat 2 tablespoons in a skillet. tablespoons of vegetable oil and fry the chopped sausage and brisket on it for 5-7 minutes, stirring occasionally.
- Transfer the sausage and brisket to the pot with the potatoes, bring to a boil and cook for another 5-7 minutes.
- Cut the onions and pickles into small cubes.
- Heat the remaining vegetable oil in a skillet and fry the onions until transparent.
- Add pickles and sauté for another 5-7 minutes.
- Add the tomato paste to the skillet and fry for 3-4 minutes, stirring occasionally.
- Transfer the tomato and cucumber roast to a saucepan and bring to a boil.
- Pour in the cucumber pickle, bring the hodgepodge to a boil again.
- Add salt, a mixture of ground peppers and olives to a saucepan along with the marinade. Add a little salt, as the brisket, cucumbers, olives and sausage are salty – you can easily oversalt the dish.
- Bring the hodgepodge to a boil, turn off the heat and let the dish sit for another 10 minutes on the stove.
- Solyanka with sausage and smoked brisket is ready.
- Pour the dish into serving bowls. Add fresh parsley and a couple of lemon slices to bowls.
- We’ve got a rich, tasty, nourishing hodgepodge! It cooks quickly, but eaten even faster.)
Bon appetit!
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