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April 13, 2006
Soljanka
Author.::.4zy
Winter soljanka – simple and tasty! 
The recipe is far simpler than you can imagine!
You’ll need: 300 gr. of sauerkraut, 1 salted cucumber, half of the SMALL cabbage head, a bit of tomato paste, cooked meats, 1 tin of black or green olives, black pepper, Tabasco sauce, and some vegetable oil. It’s possible to add capers, but it depends upon your personal taste.
Wash the cabbage head, cut off the half, chop it and put into the small pan with some vegetable oil and let it warm up. Add sauerkraut to the chopped cabbage. The proportion is about 1:1. If the cabbage is purchased, better cut it into smaller pieces. I usually do it with scissors. It’ll be more convenient to eat it later. Add some water to the pan and stew for nearly 20 minutes.
Meanwhile take cooked meat. For example, for the announced quantity of cabbage you may take 3 frankfurters, 2-3 (better smoked) small sausages and 200 gr. of Krakovskaya or Odesskaya sausage. Generally sausages may be different. Cut them as you wish and if you have free time and desire, fry them over until goldish crust appears.
Cut the salted cucumber into bars. Open the can with black/green olives and pour out the juice. Add 3 tablespoons of tomato paste to the pan, then stir everything and add some water if needed. Stew for 10 more minutes and add sausages, salted cucumber and black olives. Green olives will also do, but it’s tastier with black ones. Lessen the fire and let soljanka stew for 10-15 minutes.
Spot the dish with Tabasco before serving for adding some piquancy; if you wish, decorate soljanka with lemon slices. It goes without saying that soljanka becomes especially tasty the next day. But as it’s our habit to finish it at the first day, I can hardly ever hide a portion for myself in order to enjoy it the next day in peace and quiet :-)
Bon appetit!
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Posted by Xena at April 13, 2006 5:42 PM
