Simple solyanka classic with meat-free sausage

8 servings
50 min

We will cook simple classic pickles with sausage - cooked and smoked without meat. So, first, we will clean half a kilogram of potatoes, 300 g of onions, remove 300 grams of pickled cucumbers from a can, dissolve the liquid from a small jar or bag of green pitted olives, and collect a tablespoon of tomato paste full with top. We will prepare 300 grams of boiled sausage and 100 grams of smoked. For frying, a little vegetable oil, salt and lemon.

Cut the potatoes into large cubes.

Pour the chopped potatoes in a saucepan with water and put them on a strong heat to cook. Since boiling, cook it over a medium heat for 15 minutes.

Now cut into small cubes onions.

Following the onions, cut the boiled and smoked sausage into cubes.

Pour the chopped onions and sausage into a pan with vegetable oil.

We also put a pan with onions and sausage on the stove and first fry for a couple of minutes over a high heat, and then for 10 minutes on average, stirring.

While the potatoes are cooking and the sausage and onions are fried, cut pickled cucumbers into small cubes.

Cut the green olives into rings - cut each olive across into 3-4 rings.

After 10 minutes of frying, add tomato paste to the sausage in the pan.

Reduce the heat, mix the sausage well with the paste and sauté over low heat for about 10 minutes.

By this time, the potatoes in the saucepan are already boiled, and transfer the sausage with onions in the tomato to the saucepan.

After a minute, add chopped pickled cucumbers and olives to the pan.

After another minute, the soup is salted, mix well.

Cover the saucepan with solyanka, let it simmer over low heat for another minute and turn off the fire. The classic sausage pickle is ready, but let it brew for another 10 minutes.

Pour hot solyanka into plates and put a thin circle of lemon in each portion.

And even tastier solyanka will be if served with sour cream.