Solyanka with sausage and potatoes
Actually, meat hodgepodge is prepared a little differently, but this recipe I prepared especially for "post-New Year" period. After the holiday in the refrigerator remains a lot of sausage and other smoked leftovers, and the soul asks for liquid and warm. At this point, this recipe will come to the rescue - you do not need to mess with it for a long time, and the hodgepodge turns out fragrant and very tasty. And if you need to sober up the company, you can add chili peppers to the hodgepodge.
Composition:
- potatoes - 4 pcs.
- boiled sausage - 300 gr.
- smoked sausage - 200 gr.
- sauer cucumbers - 3 pcs.
- onion - 1 pc.
- tomato paste - 50 gr.
- sunflower oil - 3 tbsp.
to serve:
- lemon
- sour cream
- olives
Preparation of hodgepodge with sausage and potatoes:
In a saucepan pour 2-2,5 liters of water and bring to a boil. In the boiling water put the potatoes, cut into medium-sized cubes.
Put the potatoes in the pot.
In a skillet, heat some sunflower oil and lightly fry the finely chopped onion. Then add the finely diced pickles.
In a bleached skillet, heat the remaining sunflower oil and lightly fry the diced cooked sausage, then add the also sliced smoked sausage and lightly fry.
Add the diced cooked sausage.
Put the tomato paste to the sausage, stir, keep on the heat for another 1-2 minutes and turn off.
When the potatoes are done, place the sausage and cucumbers on top of them, pepper, season with salt if necessary, and simmer for another 5-7 minutes. If you put the cucumbers and sausage in earlier, the acid in them will prevent the potatoes from cooking and they will remain hard.
Serve the hodgepodge garnished with olives, a slice of lemon and a spoonful of sour cream.
Enjoy!"
