Solyanka (as a second course, not a soup)

Description

Maybe I'm wrong and it can't be called a hodgepodge, but I've gotten used to it since childhood. I only learned about hodgepodge soup when I was a teenager. Yes, and in kindergarten / school, a similar dish was also called that. True, there was a kind of mess of a peculiar color from overcooked cabbage with carrots and sausages. In my version, everything is fresh, crunchy and very summery.

Cooking

Step 1

We chop the cabbage. In the photo I can see approximately what pieces. Pour olive oil (about a tablespoon) into a large saucepan and transfer the cabbage there as it is cut. When the whole head is chopped, put the saucepan on medium heat and begin to fry, stirring occasionally. Do not cover with a lid until we salt.

Step 2

While the cabbage is fried, we will solve the onion in half rings (or a quarter in rings if the onion is large). Three carrots on a coarse grater. We put a large frying pan on another stove and fry the carrots and onions a little.

Step 3

Cut the tomatoes into slices, add them to the carrots and onions. Mix, salt a little. Fry, stirring occasionally, for 7-10 minutes on a fire, slightly below average.

Step 4

It's been about 10-15 minutes since the cabbage is fried. Now we salt it, mix it again, reduce the heat a little and close the lid. Let it fade now.

Step 5

Finely chop all greens and sausages. If we have already prepared carrots and tomatoes, then remove the pan from the heat, throw greens with sausages there, close the lid and set aside. No more frying required!

Step 6

We check the readiness of cabbage for taste - it should be a little firm. How fashionable to say - al dente. It will be delicious especially for young cabbage. When it is ready, we transfer our carrot-tomato-sausage mixture to a saucepan, mix everything very well, remove from heat, cover with a lid and leave for about 10 minutes. Now you can eat!