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Hearty Solyanka Soup with Olives, Sausage, Lemon, and Cucumbers

Amazing, bright, the most delicious, for all occasions! Solyanka soup with olives, lemon sausage and cucumbers, hearty and rich, will please everyone without exception. If you want a lighter option, omit the potatoes. With or without sour cream, this is an ideal treat for first course lovers!
cook time: 40 min
Ava Prescott
Hearty Solyanka Soup with Olives, Sausage, Lemon, and Cucumbers

Nutrition Facts (per serving)

81
Calories
3g
Fat
4g
Carbs
4g
Protein

Ingredients (7 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Bouillon (or water) 2 l
Potato 5 pc
Tomato paste 2 tbsp
Olives (taste) 15 pc
Carrot 1 pc
Pickles (or salty) 3 pc
Greenery to taste
Lemons 1 pc
Bacon (or brisket) 200 g
Boiled sausage 200 g
Cherry tomatoes (optional) 5 pc
Smoked sausage 200 g

Recipe instructions

Step 1

Step 1
How to cook solyanka soup with olives, cucumbers, sausage and lemon? Prepare all the products indicated in the recipe. The more varied the selection of sausages, the tastier and richer the soup will be.

Step 2

Step 2
Peel potatoes, onions and carrots, rinse in clean cold water and dry with paper towels.

Step 3

Step 3
Cut the potatoes into thin cubes or small cubes, as you prefer.

Step 4

Step 4
Place the potatoes in broth or water. Bring to a boil, reduce the flame and cook until tender (this will take from 10 to 25 minutes, depending on the size of the potatoes and the variety).

Step 5

Step 5
Chop the onion finely, cut the carrots by hand into thin strips or grate them on a coarse grater. Chop the pickled cucumbers into cubes, cubes, or grate as desired.

Step 6

Step 6
In a heavy-bottomed frying pan, fry the bacon, cut into small pieces, until the fat has rendered. If there is little fat, then add just a little odorless vegetable oil.

Step 7

Step 7
Add onions and carrots to the pan. Fry over high heat, stirring continuously, until the vegetables are browned. This will take about 5-7 minutes.

Step 8

Step 8
Place cucumbers and tomato paste in a frying pan.

Step 9

Step 9
Stirring, cook over high heat for about 10-20 minutes. To prevent the fry from burning, scoop the broth from the pan with a ladle and add it to the pan. Turn the heat to moderate and simmer the tomato sauce until all ingredients are cooked.

Step 10

Step 10
At this time, cut the sausage. Choose the cutting method for yourself; it can be thin strips or small squares.

Step 11

Step 11
Cut the lemon into thin slices, leave the olives whole or cut into 2-4 pieces. If you are using cherry tomatoes, chop them into quarters. Cherries usually have a sweetish taste, which will make the taste of the finished hodgepodge more balanced. Chop the garlic finely or pass it through a press.

Step 12

Step 12
Place the tomato mixture in a saucepan with potatoes and turn the flame to maximum.

Step 13

Step 13
After boiling again, add the sausage to the soup.

Step 14

Step 14
After a few seconds, add the olives, tomatoes, lemon and garlic to the pan. Taste for salt, add the required amount, but keep in mind that as it steeps, the hodgepodge will become saltier (sourer) from cucumbers, olives, sausage and lemon. Add chopped herbs and lemon slices. Remove the pan from the heat and let the hodgepodge steep for at least 15 minutes. After 5 minutes of infusion, fish out the lemon slices from the soup, otherwise the zest may become bitter.

Step 15

Step 15
When serving, sprinkle the hodgepodge with ground pepper and offer each person a slice of lemon on a plate. Very tasty with sour cream!

Additional rubrics

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