 (1).png)
new
Hodgepodge with sausage and potatoes
1
Our hodgepodge is a true culinary masterpiece, skilfully combining rich sour and salty flavours thanks to the contrast between pickled cucumbers and olives. A special highlight is the multi-layered meat bouquet made from various types of sausage products. This dish has a thick texture thanks to the potatoes, which makes it very filling. The perfect balance of flavours creates a real treat for your taste buds.
Variations
- You can add smoked ribs or brisket for more richness.
- Use salami or hunter's sausages instead of sausage.
- For a vegetarian option, replace the meat with mushrooms.
Secrets of tenderness and flavour
- Add the cucumbers 10 minutes before the dish is ready to keep them crisp.
- Fry the sausage separately until lightly browned.
- Sauté the tomato paste with the vegetables to bring out the flavour.
Tips on ingredients
- It is better to use cooked smoked sausage, as it has a richer flavour.
- There should be enough pickled cucumbers to add sourness, but do not overdo it.
- Cut the potatoes into medium-sized cubes so that they do not overcook.
Small culinary nuances
- Add the cucumber brine gradually, tasting as you go.
- Solyanka tastes better the next day.
- Be sure to serve with sour cream and lemon.
Ingredients for the recipe
Ingredients
Alan Cervelat Boiled-Smoked Sausage High Grade 350g
300 г
Metro Chef Boiled Viennese Sausages Top Grade ~300g
200 g
Onion
2 pcs
Potato
400 g
Nizhyn Salted Po-Selyansky Cucumbers 920g
4 pcs
Carrot
1 pcs
Chumak Tomato Paste 25% 70g
2 tbsp
Metro Chef Pitted Green Olive 370ml
100 г
Nizhyn Salted Po-Selyansky Cucumbers 920g
brine — 150 ml
Oliyar Refined Sunflower Oil 1l
3 tbsp
Kamis dry bay leaf 5g
2 pcs
Garlic
3 cloves
Pripravka Himalayan Pink Salt 200g
1 tsp
Pripravka Ground Black Pepper 50g
0.5 tsp
Parsley Bundle 100g
30 g
Lemon
1 pcs
Sour Cream Ferma 20% 200g
200 g
Preparation steps
01
Prepare the ingredients — Cut the sausage into 1×1 cm cubes. Peel and dice the potatoes into 1.5×1.5 cm cubes. Chop the onion and grate the carrots using a coarse grater. Cut the cucumbers into strips or cubes. ⏱ 10 min. Guideline: all ingredients are prepared and laid out separately.
02
Frying the sausage — Heat 2 tbsp of oil in a frying pan. Fry the chopped sausage and frankfurters over medium heat, stirring frequently. ⏱ 5 min. Guide: the sausage should be covered with a light golden crust.
03
Sautéing the vegetables — Heat 1 tablespoon of oil in a saucepan. Add the onion and carrot and fry until soft. Add the tomato paste, stir and simmer for 2 minutes. ⏱ 7 min. Guide: the vegetables should be soft and the tomato paste should have a bright colour.
04
Cooking the base — Pour boiling water (2 litres) over the vegetables. Bring to a boil, add the potatoes. Cook over medium heat, covered. ⏱ 15 min. Guideline: the potatoes are almost done, soft when pierced with a fork.
05
Flavouring — Add the fried sausage, sliced cucumbers, olives and brine. Add the bay leaf, salt and pepper. Add the minced garlic. ⏱ 10 min. Guide: the soup has acquired a characteristic sour-salty aroma.
06
Finishing — Remove from heat, add chopped parsley. Cover and let stand. ⏱ 10 min. Guide: the flavours have blended, the herbs have released their aroma.
07
Tip Serve the solyanka in deep bowls with sour cream and a slice of lemon. You can add black bread. The dish becomes even tastier on the second day after steeping in the refrigerator.
Where to order ingredients
Select the required ingredients in one of the stores
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (2).png)
 (1).png)
 (1).png)
 (2).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
.png)