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Solyanka (second course)

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2242
Kitchen Russian
Calorie content 161.6 kcal
Portions 8 port.
Cooking time 120 minutes
Proteins * 5.9 gr.
Fats * 12.2 g
Carbohydrates* 16.7 g
* per 100 gr. product
Solyanka (second course)
Content

An excellent dish for the autumn-winter cold period or for those who like to eat densely and variedly. Cabbage, bacon, sausages and mushrooms are added to the hodgepodge; it is rich in different tastes: sour, salty, spicy and sweet.

Ingredients

Cooking process

step 1 out of 12
Cut bacon into small squares.
step 2 out of 12
Heat a dry skillet. Put pieces of bacon and fry until golden brown. Transfer the bacon to a bowl and leave the fat in the skillet.
step 3 out of 12
Cut sausages into slices, cut half-smoked sausage into strips. Pour the pieces of meat into the grease left over from the bacon in the skillet. Fry until golden brown, transfer to the bacon.
step 4 out of 12
Put chopped mushrooms in the fat that remains in the pan, fry them until tender.
step 5 out of 12
Remove the top leaves from the cabbage, wash the head of cabbage, chop into thin strips. Transfer the cabbage to a wide bowl. Lightly salt and mash with your hands.
step 6 out of 12
Peel the parsnips with carrots, wash, chop into strips. Finely chop the peeled onion. Heat vegetable oil in a frying pan, sauté carrots, onions and parsnips in it for 5-7 minutes, stirring without fail.
step 7 out of 12
Pour cabbage into a frying pan with vegetables, mix. Cover and simmer over low heat until cabbage is soft.
step 8 out of 12
Dissolve the tomato paste in a little water and add to the pan.
step 9 out of 12
Cut the pickled cucumbers into small cubes.
step 10 out of 12
Add cucumbers, sausage, bacon and mushroom sausages to the pan. Pour the fat left over from frying into the hodgepodge. To mix everything.
step 11 out of 12
Wash the parsley and dill and chop finely. Add greens, brine, sugar to the pan, pepper, mix. Add a little more salt if needed. Simmer cabbage hodgepodge for 5 minutes. and remove from the stove.
step 12 out of 12
Arrange the dish in portioned plates, sprinkle with chopped green onions.

Bon Appetit!

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