Solyanka with Vermicelli

by Editorial Staff

An appetizing and rich hodgepodge is just what you need for a hearty and warming lunch! I propose a recipe for a not quite standard hodgepodge – a hodgepodge with vermicelli. Vermicelli complements this soup well, making it even more satisfying, and the taste is softer. Try it!

Servings: 5

Ingredients

  • Smoked sausage – 120 g
  • Smoked bacon – 70 g
  • Vermicelli – 50 g
  • Pickled cucumbers – 100 g
  • Potatoes – 200 g
  • Onions – 50 g
  • Carrots – 70 g
  • Tomato paste – 50 g
  • Vegetable oil – 30 ml (2 tablespoons)
  • Salt to taste
  • Ground black pepper – to taste
  • Bay leaf – 2 pcs.
  • Water – 1.5 l

For filing:

  • Olives – 40 g
  • Lemon – 0.5 pcs.
  • Parsley – 10 g

Directions

  1. Essential products.
  2. Peel the potatoes and cut them into small cubes.
  3. Put the potatoes in a saucepan, fill with water and cook for 5 minutes.
  4. Peel the onions and carrots. Cut the onion into cubes, the carrot into strips.
  5. Cut the bacon and sausage into strips.
  6. Heat vegetable oil in a frying pan and fry the onions and carrots for about 5 minutes, until lightly golden.
  7. Then add bacon and sausage to the pan.
  8. Fry together for about 5 more minutes, until the bacon and sausage are browned.
  9. Cut the pickled cucumbers into strips and add to the pan.
  10. Fry for 3-4 minutes.
  11. Then add the tomato paste.
  12. Fry everything together for another 1-2 minutes.
  13. Then we shift the dressing into a pot of potatoes. Add the bay leaf. Cook the soup over low heat for 15 minutes, then salt to taste.
  14. Add the noodles and cook the soup for another 3-4 minutes, then remove from heat.
  15. Add black ground pepper and let it brew for 10 minutes.
  16. Chop the parsley. Cut the lemon into thin slices.
  17. Pour the finished hodgepodge into plates, add 1-2 lemon wedges, a few olives to each portion and sprinkle with chopped parsley.

Enjoy your meal!

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