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Initially, in Rus', solyanka was the name for a hot dish of cabbage with vegetables and meat with the addition of brine or vinegar. Only in 1830 did solyanka as a soup appear in the cookbooks of that time. At that time, solyanka was suggested to be cooked with pickled cucumbers or saffron milk caps. A little later, solyanka acquired the look we are familiar with (with smoked meats and lemon). Solyanka with potatoes and sausage is a rich, filling, aromatic dish that will not leave anyone hungry.

Step 1

Peel and cut the onion into thin half rings, the potatoes, pickles and sausage into cubes or small bars, and the olives as desired.

Step 2

Fry the pickles for a few minutes. Then pour in 0.5 cups of boiled water, tomato paste and simmer for another 7 minutes.

Step 3

Fry the onion in a saucepan until half-cooked. Then add the sausage and fry them together.

Step 4

Place cucumbers in tomato paste and potatoes in a saucepan. Pour 1.5 liters of boiled water or chicken broth into the saucepan. Cook for 15–20 minutes over low heat.

Step 5

2-3 minutes before the end of cooking, add a few lemon wedges and chopped olives to the saucepan.

Step 6

Let the soup sit on low heat for about 10 minutes and remove it from the heat. The soup will taste better if it sits for a while. Enjoy!