Solyanka without meat with sausage

Step-by-step recipe

Step 1:

Wash and dry the pickles. Slice them into thin strips. If the core is watery and contains large seeds, you can remove the center. However, this is not necessary.

Step 2:

Peel the onion and cut it into half rings or cubes. The slices can be medium-thick; they should soften during frying but not dissolve completely.

Step 3:

Heat vegetable oil in a saucepan. Add the chopped onion and fry over medium heat for 2-3 minutes. Be careful not to let it burn or become too golden—the goal is to achieve a soft texture and pleasant aroma, not crunchy pieces.

Step 4:

If frozen sausages are used, it's best to defrost them beforehand to prepare the sausage solyanka. Cut the sausage and smoked meats into strips or small cubes. A variety of products (boiled, smoked, or baked) will enhance the flavor.

Step 5:

Add the sausages to the saucepan and increase the heat to high. Cook for 4–5 minutes. This will allow the sausages to warm through and release their smoky flavor. Stir until lightly browned.

Step 6:

Add the sliced ​​cucumbers and gently mix everything together. If they start releasing juice, that's normal. Let the mixture simmer over medium heat for 8-10 minutes, stirring occasionally.

Step 7:

Add the tomato paste and carefully distribute it among the ingredients. Heat the ingredients for 1–3 minutes to allow the paste to caramelize slightly and become less acidic.

Step 8:

Peel the garlic, press it, or grate it. Add it to the saucepan and stir. Cook for about one minute—this is enough time for the garlic to release its aroma.

Step 9:

Transfer the contents of the saucepan to a saucepan. Prepare boiling water—you can boil it in a kettle ahead of time. Pour boiling water over the ingredients, adjusting the soup to your desired thickness. For the specified amount of ingredients, 2–2.5 liters is sufficient. At this stage, you can also add diced or julienned potatoes.

Step 10:

Place the pan over medium heat and simmer for about 12–15 minutes. Skim off any foam with a slotted spoon, especially if using different types of smoked meats.

Step 11:

Classic solyanka is ready to serve. Add a lemon wedge and a spoonful of sour cream to each serving, as well as 4-5 olives (if you didn't add any during cooking).

Cooking tips

Solyanka with sausage without meat is a fairly simple dish to prepare. Here are some tips to help you create a delicious soup without much effort:

Choosing sausages. The most flavorful solyanka is made with a combination of smoked sausage and boiled-smoked meats. You can use cervelat, hunting sausages, slices of ham, or boiled pork.

Thickness of the broth. If you want a richer, more dense solyanka, add less boiling water. A thinner version is better for those who prefer a classic first course.

Additional ingredients will enhance the flavor. You can add olives, black olives, or chopped capers 3-5 minutes before the end of cooking.

A sour accent. A slice of lemon in the bowl brightens and adds flavor to the soup.

Serving. Solyanka is traditionally served with sour cream and fresh herbs. Dill pairs well with smoked meats.

Spicy. For a subtle spiciness, you can add a pinch of paprika or a little hot pepper.

Storage. Solyanka can be stored in the refrigerator for up to 2–3 days. The flavor becomes more intense the next day.

Reheating. When reheating, bring the soup to a gentle simmer, but avoid letting it boil for too long to prevent the sausage from losing its juiciness.

Simplifying the process. The soup ingredients can be prepared in advance – sliced ​​sausage leftovers are conveniently stored in the freezer in individual portions.