Cabbage Solyanka in a Skillet
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Cabbage Solyanka in a Skillet
Ingredients
- White Cabbage - 24.7 oz
- Sauerkraut - 10.6 oz
- Pork Blood - 7.1 oz
- Sausages - 7.1 oz
- Onion - 1 head
- Carrot - 1 piece
- Passata Tomato Sauce - 1.4 oz
- Water - 3 fl oz
- Garlic - 2 cloves
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Chop the onion into small cubes, grate the carrot on a coarse grater, and finely chop the garlic.
Step 3
Thinly slice fresh cabbage.
Step 4
Slice the sausages into thick rounds.
Step 5
Cut the meat into small pieces.
Step 6
In a large skillet, heat vegetable oil and sauté the meat until golden brown. Then, temporarily remove the meat from the skillet.
Step 7
In the same skillet, sauté the onion and carrot until softened, adding oil if necessary.
Step 8
Add the garlic, stir, and sauté for another 30 seconds.
Step 9
Add fresh and pickled cabbage, stir, and sauté for a few minutes until the cabbage wilts.
Step 10
Mix the tomato paste with water, pour this mixture over the cabbage, add the sausages, return the meat to the skillet, and simmer covered on low heat for about 30 minutes, until the cabbage is tender. At the end, season the soup with salt, pepper, and sugar to taste.
Step 11
Serve the cabbage solyanka hot.
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