Solyanka with chicken and sausage

Cookinero 23 Apr 2025

Solyanka is an old dish, the first mentions of which appeared in the 15th century. It is easy to recognize this dish by its spicy, piquant taste and unforgettable aroma. Many meat or fish ingredients were used for its preparation. Thick soup with hot spices will not leave anyone indifferent.

How to cook Solyanka with chicken and sausage

Step 1

Solyanka with chicken and sausage

Cut vegetables, ham, lemon and chicken into medium pieces.

Step 2

Solyanka with chicken and sausage

Fry the onion and ham in a hot frying pan. Add the pickles and tomato paste, reduce the heat and simmer for 3-4 minutes.

Step 3

Solyanka with chicken and sausage

Cover the chicken pieces with water and cook the broth.

Step 4

Solyanka with chicken and sausage

Add the vegetable mixture and sauerkraut to the broth. Mix well.

Step 5

Solyanka with chicken and sausage

Add spices, bay leaf, lemon and olives. Cook for another 3-4 minutes and remove the soup from the heat.

Solyanka with chicken and sausage - FAQ About Ingredients, Baking Time and Storage

Yes! You can use beef, pork, or turkey instead of chicken. For a smoky flavor, try smoked sausage or ham as the main protein.
Store solyanka in an airtight container for up to 3-4 days in the refrigerator. The flavors often deepen, making leftovers even tastier.
Replace chicken and ham with mushrooms, beans, or tofu. Use vegetable broth and add extra olives or capers for a savory kick.
Yes, solyanka freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if needed.
Serve with crusty bread, sour cream, or a dollop of plain yogurt. A fresh salad with crisp vegetables balances the rich flavors.
Reduce the amount of pickles and sauerkraut, or rinse them lightly before adding. A pinch of sugar can also balance the acidity.
Absolutely! Sauté vegetables and ham first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Simmer uncovered for a few extra minutes to reduce liquid, or mash some of the potatoes (if included) to thicken the broth naturally.

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