Solyanka in a frying pan

The recipe is very simple and cooks up quite quickly. We're making a small batch of solyanka, enough for several servings. You'll need a minimal set of utensils and ingredients that are readily available in almost every refrigerator. The key is to thoroughly fry and simmer the ingredients until done, ensuring our dish is rich and flavorful.

Step-by-step recipe

Our recipe for solyanka in a frying pan is simple and quick. It's important to sauté the vegetables and sausage properly to create a rich, flavorful base for the sauerkraut.

Step 1:

Heat a frying pan with vegetable oil. First, chop the onion and add it to the pan with the oil.

Step 2:

Fry the onion until soft, stirring in a frying pan.

Step 3:

Next, slice the sausages and hunting sausages. Add the sliced ​​sausages to the onions and fry, stirring constantly.

NOTE: You can use any kind of sausage you like. For a richer flavor, use a combination of several types of sausage, such as hunter's sausage and sausages cut into rounds or strips.

Step 4:

Grate the cucumber and add it to the pan.

NOTE: The pickled cucumber will give the dish the necessary sour note characteristic of solyanka.

Step 5:

Add tomato paste and fry.

NOTE: Frying ingredients with tomato paste not only improves the flavor, but also neutralizes excess acidity.

Step 6:

Place the sauerkraut, fry in a frying pan for 5 minutes, add ground pepper to taste.

NOTE: You can squeeze the cabbage lightly before adding it if it is too sour or wet.

Step 7:

Add a glass of cabbage brine or water if the brine is very salty. Add lemon juice if desired.

Step 8:

Add olives, cover the solyanka with a lid and simmer for about 30 minutes.

NOTE: Simmer over low heat and evenly. If the liquid evaporates too quickly, reduce the heat and add a little water.

Step 9:

After 30 minutes, turn off the heat. The solyanka is ready to serve. Enjoy.

Cooking tips

The acidity of the solyanka depends on the sauerkraut and brine. If the cabbage is very sour, rinse it under cold water before adding it. Add the brine gradually, tasting to avoid oversalting or overacidifying the dish. If the acidity isn't sufficient, add a little olive oil or more lemon juice.

You can use fresh cabbage instead of sauerkraut, but be sure to add more tomato paste, vinegar, or lemon juice, and increase the simmering time until it softens.

Use only salted or barrel-salted cucumbers, not pickled ones (they're too sweet and have a vinegary flavor). Grating the cucumber helps it release its flavor evenly and blend into the solyanka.

For a deeper flavor, in addition to pepper, use bay leaf and a little sugar (a pinch) to balance the acidity of the tomato and cucumber.

Solyanka is a balance of sour, salty, and sweet. If the flavor seems too strong, you can always add a pinch of sugar or a spoonful of sour cream when serving. Traditionally, solyanka is served with a spoonful of thick sour cream and fresh herbs (dill or parsley). The sour cream softens the sour and salty flavor.

For a richer sauce, you can pre-fry some bacon or fatty brisket, using the rendered fat to sauté the onions.

As with traditional soup, this stewed solyanka tastes even better the next day, once all the flavors have had a chance to fully meld and infuse.