SOLYANKA WITH KNACKWURST
-
1 h.
-
4 servings
INGREDIENTS
- Potato - 4 pcs
- “Teliachyi” veal knackwurst - 200 g
- Onion - 1 pc.
- Pureed tomatoes or tomato paste - 150-200 ml
- Oil - 1-2 tbsp
- Chopped parsley - 2 tbsp.
- Bay leaf - 1 piece
- Pickled cucumbers - 2 pcs
- Olives or pitted olives - 2-3 tbsp.
- Salt and pepper
- Lemon - 3 slices
DIRECTIONS
- 1
-
Peel potatoes, cut into cubes and put to boil.
- 2
-
Cut knackwurst into slices and fry in oil. Next, add the fried knackwurst to the almost ready potatoes.
- 3
-
Saute the onion in the same pan where the knackwurst was fried. Once the onion is browned, add the chopped pickles and simmer for 2 minutes.
- 4
-
Add mashed tomatoes to the pan and fry for 3-4 minutes. Having the dressing ready, add it to the pan. Add salt, pepper, bay leaf and cook for another 4-5 minutes.
- 5
-
Put olives or black olives, cut into rings, into the soup. Add lemon slices and chopped parsley. Remove from heat and leave to steep for 15-20 minutes.
- 6
-
Before serving, put a spoonful of sour cream and a slice of lemon on a plate.
Print out the recipe
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