The recipe for cooking sausage with a sausage: simple and tasty

Agree, it happens that in a conversation wewe use the phrase "sbornaya solyanka". But at such moments we do not draw parallels with the well-known dish - solyanka. But this word came into our speech from Russian cuisine. This is how we often call something that has a lot of things mixed together. And this applies to all areas of our life. But let's return to the recipe itself. The history of its origin is dark. Or rather, there are several versions of the birth of solyanka. One of them is as follows: a long time ago in Rus' this soup was called "selyanka" and was a favorite food of peasants. A simple and, in fact, uncomplicated dish, since housewives threw into the saucepan, and in those days into the pot, everything that came to hand. The main thing is that it was satisfying and fast. And only later "selyanka" assimilated into "solyanka", because peasants liked to add various kinds of pickles to it. Another version of the origin of this recipe: the soup was originally called "solyanka" precisely because peasants used pickles as a basis for its preparation. But no matter what mysteries history throws at us, no matter what versions exist, the soup remains a soup and, perhaps, one of the favorite dishes among the Russian-speaking population. Solyanka can be different: fish, meat. We will give an example of how to cook solyanka with sausage.

Step by step cooking of a dish from Russian cuisine

The saltiness and spiciness of this soup depends on your taste.taste. And as you probably already guessed, based on the history of origin, there is no unique recipe for making solyanka from sausage. Solyanka is a mixed one, so let's start collecting the ingredients. Potatoes, pickles, different types of sausage, onions, tomato paste or tomatoes, olives, lemon, herbs, garlic - these are the main ingredients. You can do without herbs, garlic, and add olives to the olives. So, let's get started. We will not specify the weight of this or that product, because surely each of you prepares your own volume of soup. Take out a saucepan, fill it with cold water and put it on the fire. In the meantime, while the water is heating up, take the most common potatoes (you can't think of a simpler vegetable, and you always have them at home), peel and cut them as you like. A cube, a rectangle, a straw or some other intricate shapes - it's up to your heart's content. Put the chopped potatoes in a saucepan and proceed to the next product from our recipe. Grate the carrots on a coarse grater, chop the onion and put these two ingredients in a frying pan with the sunflower or olive oil already added. Saute the resulting mixture, while making sure that the carrots and onions do not burn. There is an opinion that if the onion burns, then you need to throw it away and cook everything again. But this is at your discretion, and besides, we are preparing a hodgepodge, and it will withstand any experiments with products. A couple of minutes, and a pleasant aroma from the contents of the frying pan spreads throughout the kitchen. Turn off the gas and forget about this mixture for now. Take the tomato paste and add it to the pan, stir, conjure over our hodgepodge. Here you can deviate a little from the recipe and prefer another option. Take tomatoes, scald them with boiling water, easily peel them and grate again on a coarse grater. Pepper a little, salt, add no more than one spoon of vinegar and put on the fire, bring to a boil, stirring all the time. And now you have your own homemade tomato paste. You can also add garlic to it. It will add flavor to both the paste and the soup.

Pickles for saltwort

Next, following the recipe, we get to workcutting pickles. Here, too, there are no strict instructions on what shape to give the chopped cucumbers. But it is still better to do it as finely as possible. Cut - send the cucumbers to the pan with the future solyanka. The remaining brine can also be used and added to the soup. You will get a waste-free production. If desired, cucumbers can be pre-fried in a frying pan. Let's say you have some boiled sausage and cervelat in your refrigerator. Take them and boldly cut them as you want, and pour them into the pan. It is not at all necessary to use these types of sausages. In this regard, our recipe may undergo changes. It can be any other sausage. But, perhaps, except salami. Such sausage spoils the solyanka a little. But, again, it's a matter of taste. Now remember about the carrots and onions that you sautéed, and pour them into the soup. Stir everything. Solyanka likes to be stirred more often. As for olives, you can add them either to the boiling, almost ready soup, or to the plate before serving. Put a small wedge of lemon in the plate with the already poured soup. Do not overdo it with this ingredient if you made the tomato paste yourself, because vinegar was added to it. Otherwise, you risk making your solyanka with sausage too sour. And here it is, the final touch: sprinkle your soup with fresh herbs and serve. Compliments and positive reviews are guaranteed. As you have probably already seen, making solyanka with sausage is not difficult. The recipe is very simple and delicious. It takes little time, and the result is always delicious and will definitely please you, your loved ones and guests.