Solyanka with sausages

Our sausage solyanka recipe is perfect for a hearty family dinner. It's quick, easy to prepare, delicious, and, most importantly, budget-friendly.

We're sharing this recipe in case you want to make something simple with sausages and cabbage, but still delicious and mouth-watering.

To prepare solyanka according to this recipe, you'll need to prepare all the ingredients in advance. Having the necessary ingredients and kitchen utensils on hand will make the cooking process as convenient as possible. The key is to use fresh and high-quality ingredients.

Step-by-step recipe

Step 1:

Let's prepare the vegetables. First, shred the cabbage. Next, grate the carrots on a coarse grater. Now move on to the onion and garlic, chopping them finely. Don't neglect the garlic; it adds a particularly flavorful flavor to this solyanka.

NOTE: For this recipe, it's best to chop the cabbage fairly finely, so it doesn't turn into mush during stewing. The coarser the cabbage is chopped, the crispier and juicier the solyanka will be.

Step 2:

Before cooking (stewing), the cabbage should be kneaded by hand and lightly salted. This will allow the cabbage to release its juices, preventing the need to soak the solyanka in water.

NOTE: Our recipe does not specifically call for Adyghe salt in the solyanka, but it is better to use it – it is salt with natural additives, which gives it a special flavor.

Step 3:

Let's move on to frying the vegetables. For this, you'll need a frying pan. Pour in the vegetable oil and place it over high heat. First, add the onion and garlic and fry for 1-2 minutes.

Step 4:

After 1-2 minutes, add the carrots. Fry the onions and carrots for up to 10 minutes.

NOTE: Pan-fried vegetables impart a sweet flavor to the solyanka. This will make our recipe even more delicious.

Step 5:

Add salt to the fried vegetables, pepper (preferably ground black pepper), and bay leaf.

Step 6:

Immediately after adding the seasonings, add the tomato paste (3 tablespoons). Add 1 teaspoon of sugar. Mix everything thoroughly.

NOTE: You can use 4 tablespoons of tomato paste. Add pepper and salt to taste. Our recipe produces a rich, rich color.

Step 7:

Let's move on to stewing the cabbage. Add the bruised and salted cabbage to the pan.

NOTE: There's no need to add water (or broth), as the cabbage and then the sausages will release their juices. Simmer the solyanka until tender.

Step 8:

Mix all ingredients thoroughly in a frying pan. Cover with a lid.

NOTE: Simmer the cabbage for about 30 minutes over low heat (this is the cooking time our recipe calls for, but keep in mind that cooking time will vary depending on your stovetop).

Step 9:

After 20 minutes of simmering the cabbage, it's time to add the sausages. Let's prepare the sausages. They need to be sliced. Place the sliced ​​sausages in the pan and stir.

NOTE: You can use other smoked, cooked, or salted meats instead of sausages. When adding the sausages, taste the solyanka and add more salt if needed.

Step 10:

This is the final stage of preparation. Simmer the solyanka for another 10 minutes, stir, and turn off the heat.

NOTE: It is better to remove the bay leaves before serving the prepared dish.

Cooking tips

Our solyanka with sausages is ready. As you can see, the recipe is simple and easy to prepare. The cooking process took just half an hour. Serve hot. For a better flavor, garnish the solyanka with finely chopped herbs (such as parsley or dill) when serving. The dish is delicious with sour cream.

Our recipe can be cooked not only in a cauldron or frying pan, but also in a duck pan and even a saucepan. The key is to use a pot with high sides and thick walls.

To make this dish especially delicious, here are some cooking tips:

You can use any sausages you like for this dish. Smoked sausages are fine, but diced frankfurters or hunter's sausages are also excellent. The key is to choose high-quality meats. This will ensure they retain their shape and texture during braising, and will retain their appetizing appearance in the finished dish.

To make the solyanka more flavorful, you can fry a couple of garlic cloves in a frying pan along with the chopped onion, garlic, and carrots, crushing them.

If fresh cabbage is too tough, after kneading it with salt, you can let it stand for 5 minutes so that it releases more juice before stewing.

If you want a solyanka with a distinctive tartness, you can experiment: use half fresh and half sauerkraut. Or add other proportions, to taste. Add the sauerkraut along with the tomato paste and simmer everything together. However, in this case, be sure to adjust the amount of salt and sugar.

This solyanka recipe uses minimal liquid, as the cabbage stews in its own juices, creating a rich, rich dish. If you prefer a thinner solyanka, you can adjust the recipe slightly, for example, by adding a little water (about 300 ml). If the cabbage isn't juicy enough, add 100-200 ml of water (or broth) after mashing. This will ensure the cabbage doesn't burn and cooks evenly.

In addition to salt and black pepper, you can add additional spices. Caraway seeds, dill seeds, or a little dried garlic are all excellent for braised cabbage. A pinch of smoked paprika will add a subtle campfire flavor, which pairs beautifully with smoked sausages.

The cooking time (approximately 30 minutes) is for medium-firm autumn cabbage. If you use young cabbage, the cooking time will be reduced to 15-20 minutes. Always taste the cabbage for tenderness. Monitor the heat to prevent the solyanka from burning. Simmer covered over medium heat, and then, finally, after adding the sausages, on low heat.

Enjoy, bon appétit.