Hearty Chicken Sausage Solyanka with Potatoes

The most delicious, appetizing, aromatic — a holiday every day! Solyanka with chicken, sausage and potatoes is no less satisfying than with beef or pork. Two types of sausage, olives and lemon perfectly complement the taste of this soup! It turns out aromatic, rich, thick and appetizing.
cook time: 1h 40 min
Chloe Benton
Hearty Chicken Sausage Solyanka with Potatoes

Nutrition Facts (per serving)

83
Calories
6g
Fat
3g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 2 l
Potato 4 pc
Vegetable oil 2 tbsp
Lemons 0.5 pc
Olives 150 g
Chicken legs 1 pc

Roasting:

Onion 1 pc
Carrot 1 pc
Salted cucumbers 3 pc
Boiled sausage 300 g
Tomato sauce 50 g
Smoked sausage 200 g

Recipe instructions

Step 1

Step 1
How to cook a delicious hodgepodge with chicken, sausage and potatoes? This is a very simple soup, despite the large number of ingredients. To begin, prepare the necessary ingredients according to the list. For the base of the broth, I used half a large bone-in chicken breast. You can replace it with any other part of the carcass with bone: leg, thigh, drumstick. You can replace tomato sauce with tomato paste diluted with a small amount of water or ketchup.

Step 2

Step 2
Peel the potatoes and cut into cubes or small pieces.

Step 3

Step 3
Cut both types of sausage into strips. You can take raw smoked or dry-cured smoked sausage, preferably not very fatty. Also take the boiled sausage that you like to taste.

Step 4

Step 4
Cut the cucumbers into strips. If you donʼt have pickled cucumbers, you can replace them with pickled ones.

Step 5

Step 5
Grate the carrots on a coarse grater.

Step 6

Step 6
Cut the onion into small cubes.

Step 7

Step 7
Cut half a lemon into slices.

Step 8

Step 8
Wash the chicken, place in lightly salted boiling water and boil for about 30 minutes until cooked. You can vary the amount of water for the soup according to your taste and desired thickness* (see notes after the recipe) If you want a thicker broth, cook the meat with the skin. I removed the skin to reduce the calorie content of the dish.

Step 9

Step 9
Add the potatoes to the broth 15 minutes after the chicken starts cooking. Continue cooking, skimming off the foam.

Step 10

Step 10
While the chicken and potatoes are cooking, heat the vegetable oil in a frying pan over medium heat. Fry the onions and carrots for about 2-3 minutes until soft.

Step 11

Step 11
Add cucumbers to the pan and simmer, stirring, for a couple more minutes.

Step 12

Step 12
Add tomato sauce and, if desired, some cucumber pickle.

Step 13

Step 13
Add both types of sausage and simmer over low heat, stirring, for 10 minutes.

Step 14

Step 14
Remove the finished leg from the broth, separate the meat from the bones, and cut into small pieces.

Step 15

Step 15
Return chicken to broth.

Step 16

Step 16
Then immediately transfer the dressing. Stir.

Step 17

Step 17
Add olives. Bring the hodgepodge to a boil, add salt and pepper to taste.

Step 18

Step 18
I add lemon to the pan with hodgepodge and boil everything together for another 2-3 minutes. Instead of lemon wedges, you can squeeze the juice out of them and pour it into the pan. If you wish, you can add lemon not to the pan, but right before serving, by cutting the lemon into slices or squeezing the juice.

Step 19

Step 19
Remove the pan from the stove, cover with a lid and let stand for 10 minutes. Bon appetit!

Additional rubrics

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