Solyanka with sausage and olives is an acid-salted soup that will nourish and nourish your whole family. It is also good that it is possible to use practically any products available in the refrigerator.
Recipe for saltwort with sausage and olives
Ingredients:
- drinking water - 3,5 l;
- carrots - 55 g;
- boiled sausage - 170 g;
- hunting sausages - 5 pcs .;
- red onions - 2 pcs .;
- potatoes - 5 pcs .;
- pickled cucumber - 3 pieces;
- paste natural tomato - 15 g;
- lemon - 3 lobules;
- green olives - 110 g;
- fresh greens - for filing;
- spice.
Preparation
- A saucepan with cold drinking water is put on the fire and brought to a boil.
- Then we throw the crushed, diced potatoes.
- With sausage products we remove the skins, cut them into slices, and cut olives and sausages with mugs.
- To prepare the dressing, fry on warmed butter until soft, chopped onions with grated carrots.
- We send to the vegetables pickled cucumbers, cut into small cubes. All mixed with a spatula, add tomato natural pasta and stew for several minutes. Next, shift the contents of the pan into a saucepan.
- Salting the soup to taste, throw the necessary spices and sausages.
- When the potatoes become soft, we add olives and lemon.
- We serve a hodgepodge with olives and sausage to the table, sprinkling with fresh shredded herbs.
Recipe for a pickle salad with sausage and olives
Ingredients:
- drinking water - 3 liters;
- beef on the bone - 550 g;
- onion - 2 pcs .;
- smoked sausage - 220 g;
- dairy sausages - 4 pcs .;
- green olives - 85 g;
- lemon - to taste;
- lightly salted cucumber - 2 pcs .;
- tomato thick paste - 2 tbsp. spoons;
- vegetable oil - 35 ml;
- spice;
- fresh greens for filing.
Preparation
- Meat thoroughly washed, put in a large pot of water and set to medium heat. We bring the liquid to a boil and boil the broth for about 2 hours, and in the meantime we prepare all the other ingredients necessary for soup.
- Bulbs are cleaned and crushed in cubes.
- Cucumbers cut the straws and put together with onions in a frying pan with oil. Fry for a few minutes, add tomato, diluted with water, and stew for 5-7 minutes.
- Next we add sausages, cut into slices and smoked sausage.
- Cooked meat is cooled, cut into pieces, and broth filtered into a clean pan. Then we boil it again, we spread carefully the vegetable roasting, we throw olives and add salt to the taste.
- Cook the dish for 10 minutes, and then turn off the fire, close the lid and leave a hodgepodge with olives and smoked sausage for a while.
- We serve soup with lemon slices and finely chopped fresh herbs.