Solyanka with sauerkraut and sausage

Preparing sauerkraut. We put it in a colander, rinse it under running water, wring it out with our hands. If the pieces of cabbage are too large, then cut it into smaller pieces.

Finely chop fresh cabbage. You can just chop thinly, or you can first cut into strips, and then cut into transverse squares. Mix both types of cabbage.

We take a voluminous thick-walled pan and put the prepared cabbage mixture into it. Sprinkle a little salt, close the lid tightly and place on the stove. The plate temperature is minimum. We keep the cabbage on the stove for warming up. If you are afraid that the cabbage may burn, pour in a little hot water - half a glass is enough.

Peel, wash and dry onions. We cut it into thin half rings. Peel the garlic cloves and cut them into thin slices. We peel both types of sausages and cut them into small cubes. Cut the bacon into the same small pieces. Put the frying pan on the stove, pour in a small amount of vegetable oil and lay out the bacon with chopped onions and garlic. Fry everything together over medium-high heat for five to six minutes. Do not forget to stir so as not to burn. Then put the sliced ​​sausage in the pan, stir and continue to fry for another five minutes. At the end, sprinkle the mixture with paprika and black pepper to taste. We mix.

Meanwhile, the cabbage warmed up and started up the juice. We spread a mixture of fried sausage and onions to it, mix gently. Pour in some hot water if necessary. One hundred and one hundred and fifty milliliters will be enough.

We close the pot with the hodgepodge with a lid and simmer it over low heat for thirty to thirty-five minutes. At the end of cooking, taste the cabbage and, if necessary, add salt and black pepper to taste.

We serve the ready-made hodgepodge hot or warm. You can decorate the dish with fresh chopped herbs.