Sausage solyanka

Peel the onion, rinse and cut into half rings. Heat the pan over medium heat, add vegetable oil and spread the onion. Saute the onion for 3-5 minutes and remove from heat.

We use different types of sausage, the more, the tastier the hodgepodge will turn out. Shred the sausage into thin strips. To make it easier to chop the sausage, you can put it in the freezer for 30 minutes, then the straws will turn out to be thinner and more accurate. Fry the sausage in a pan with a little vegetable oil for 2-4 minutes.

Remove the cucumbers from the marinade and rub on a coarse grater. If there is an extra pickle in the cucumbers, squeeze it out. Put the cucumbers in a frying pan with a little vegetable oil and fry for 2-3 minutes over medium heat.

Solyanka can be cooked in meat broth, but this is not necessary. It turns out to be quite rich and on the water. Pour water into a three-liter saucepan, put on fire. Add sausage, cucumbers and onions. Then add the capers. After boiling, add tomato paste, adjika and soy sauce. You can regulate the severity of the hodgepodge with the amount of adjika: if you like it sharper, add more adjika. Put half a lemon in a saucepan and salt to taste. Don't forget that pickled cucumbers, tomato paste and adjika contain salt. Let the hodgepodge simmer for a few minutes and remove from heat. Then let the hodgepodge brew for 15-20 minutes. Serve the finished hodgepodge with sour cream and olives, if desired, you can decorate with herbs. Bon Appetit!