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Hearty Solyanka Soup with Sausage, Potatoes, and Cucumbers

Rich, aromatic, bright — for a delicious lunch! The classic hodgepodge with cucumbers, sausage and potatoes is loved and known by many. The soup turns out rich, beautiful, and unlike anything else! The meat set can be very diverse and rich, for example, tongue, pork, veal can be added to beef.
cook time: 2h
Elijah Stroud
Hearty Solyanka Soup with Sausage, Potatoes, and Cucumbers

Nutrition Facts (per serving)

54
Calories
3g
Fat
2g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Water 3.5 l
Beef 500 g
Potato 400 g
Smoked sausage 200 g
Boiled sausage 200 g
Salted cucumbers 4 pc
Onion 1 pc
Carrot 1 pc
Tomato paste 2 tbsp
Vegetable oil 2 tbsp
Bay leaf 2 pc
Ground black pepper to taste
Salt to taste

Innings:

Olives 100 g
Lemons 50 g

Recipe instructions

Step 1

Step 1
How to cook a classic hodgepodge with cucumbers, sausage and potatoes? Prepare the necessary ingredients. The best meat to use is beef. If you need richer broth, use a bone. I just have pulp without bones. You can also take any sausage: boiled-smoked, raw-smoked or boiled. You can replace tomato paste with tomato ketchup.

Step 2

Step 2
Peel the onion. If you are going to use the onion in frying (step 12), then you need to cut it into small cubes. I use the whole onion when making the broth and then discard it (step 10).

Step 3

Step 3
Rinse the meat thoroughly. Place a whole piece of beef and a whole onion into the pan. Pour 3.5 liters of water into the pan.

Step 4

Step 4
Boil the meat until tender over medium heat for 1 hour, skimming off any foam that will form during cooking.

Step 5

Step 5
Remove the meat from the broth and cut into small cubes. The size of the meat pieces should be approximately the same as that of sausage and cucumbers.

Step 6

Step 6
Strain the broth and discard the onion. Return the pan to the heat. Bring the broth back to a boil.

Step 7

Step 7
Wash the potatoes, peel and cut into medium cubes. You shouldn’t cut it too finely — the soup takes a long time to cook and small potatoes can become overcooked, while large ones are inconvenient to eat.

Step 8

Step 8
Peel the carrots and grate on a coarse grater.

Step 9

Step 9
Cut the pickled cucumbers into cubes.

Step 10

Step 10
Cut both types of sausage into cubes. It so happened that for hodgepodge everything is cut into cubes, and not into the usual cubes. It is believed that the taste of the entire dish depends on the cut, but you can, of course, cut it the way you like.

Step 11

Step 11
Add the potatoes to the broth and cook over medium heat until the potatoes are tender (about 20 minutes). Even if the potatoes are not cooked after this time, they will reach readiness after frying.

Step 12

Step 12
Heat vegetable oil in a frying pan. Place carrots, cucumbers, smoked and boiled sausage, and boiled beef. Mix everything and fry, stirring occasionally, over medium heat for about 5-7 minutes. This will give the entire roast, and subsequently the finished hodgepodge, a light smoked taste and aroma.

Step 13

Step 13
Add tomato paste to the pan, stir and simmer for another 2 minutes.

Step 14

Step 14
Add the frying from the frying pan, pre-cut meat to the pan and stir.

Step 15

Step 15
Season the soup with salt and pepper and add bay leaves. Bring the hodgepodge to a boil again and cook for another 10 minutes.

Step 16

Step 16
To serve, we will need pitted olives and half a lemon, cut into slices. They can be added separately to each plate when serving, or they can be added directly to the pan. Lemon, along with sourness, gives Solyanka a slight bitterness, which perfectly sets off its rich meaty taste.

Step 17

Step 17
I add lemon and olives immediately to the pan with hodgepodge. If you don’t like the bitterness in the hodgepodge, you can add squeezed lemon juice to the soup. Always go by your taste.

Step 18

Step 18
Cover the pan with a lid and let the hodgepodge brew for another 10 minutes. Bon appetit!

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