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Solyanka with potatoes and sausage

Author
Cookinero 4 May 2025
3400
Solyanka with potatoes and sausage

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.

How to cook Solyanka with potatoes and sausage

Step 1

Solyanka with potatoes and sausage

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

Solyanka with potatoes and sausage

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

Solyanka with potatoes and sausage

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

Solyanka with potatoes and sausage

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!

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

Yes, you can use plant-based sausage, smoked tofu, or mushrooms for a vegetarian twist on this solyanka.
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove for best results.
Absolutely! Ensure your sausage and broth are gluten-free, and skip any thickening agents (if used).
Reheat on low heat with a splash of water or broth to maintain moisture. Avoid boiling to preserve texture.
Yes, but potatoes may become grainy. Freeze without them and add fresh potatoes when reheating for better texture.
Replace potatoes with cauliflower or radishes, and use sugar-free pickles to reduce carbs.
Serve with rye bread, sour cream, or a crisp salad for a balanced meal.
No, pickles provide essential tanginess. If unavailable, add capers or a splash of vinegar for acidity.
Double all ingredients but maintain the same simmering time. Taste and adjust seasoning as needed.

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