A solyanka of sauerkraut with pickled cucumbers and sausages is a tasty and satisfying dish that can be cooked from virtually nothing. This dish of Russian cuisine is very popular in many countries and is cooked everywhere in different ways. Of course, the most delicious option will be with meat or wild mushrooms with tomatoes in their own juice. Special flavor and broth solyanka gives broth - fish, meat or mushroom. But if such a variety of broths is not at hand, use clean water.
You can make solyanka not only from sauerkraut but also with sausages. Fresh cabbage is also quite suitable for this dish. To achieve that sourness, which will be when using sour kaput, we advise you to take pickled cucumber and tomato paste. So the solyanka will turn out with that unique taste.
You can start cooking. Prepare such foods.
Sauerkraut - 500 g;
Barrel pickled cucumbers - 2 pcs .;
Onions - 1 pc .;
Salt is a pinch;
Ground black pepper - to taste;
Sausages - 200-300 g.
Tomato juice - 1.5 tbsp.
We clean the onion and cut it into 4 parts. Shred it. Put the purchased or home-made sauerkraut on the board and cut it with a large knife to make the cabbage a little shorter. Put onion and sauerkraut into saucepans or large frying pan. Oil need not be added. Stew onions and cabbage for 5 minutes.
Salted cucumbers are cut into small rings if they are not large, and more finely if large cucumbers are caught in the jar. Sausages cut into small rings. Delicious hodgepodge is made with smoked sausages of the “hunting” type. But simple sausages will decorate the taste of your dish.
Immediately add tomato juice. Instead, it is quite acceptable to take tomato paste and dilute it in 200-250 ml of broth or water.
Stir the hodgepodge and cover with a lid. Simmer for 20 minutes over medium heat.
Ready sauerkraut soup with sausages is served both hot and cold. Enjoy your meal.
Cooking time - 30 min
Servings - 4
B - 4.33
F - 5.97
Y - 4.69
Kcal - 80.06