Pickled Cabbage and Sausage Solyanka
INGREDIENTS:
= 2 lb. pickled cabbage – wash thoroughly and drain water
= 1 cup chicken stock
= 1 cup pickled cabbage juices
= 1 large onion – diced
= 5-6 beef sausages – sliced
= Olive oil
= 2 bay leaves
= ½ teaspoon ground black pepper
= 1 teaspoon Cumin seeds
= 1 teaspoon Caraway seeds
= ½ teaspoon dried dill
= 2 Tablespoons tomato paste
= Salt – if needed
COOKING:
Wash pickled cabbage and leave it in a colander to drain water. After that give the cabbage a good squeeze to drain the remaining water.
Sauté diced onions in olive oil for 7-8 minutes, until golden.
Brown sliced sausages in a frying pan.
Heat the olive oil in a large frying pan with a thick bottom. In the hot olive oil put drained cabbage and sautéed onions, bay leaves, cumin and caraway seeds, dried dill, ground pepper, chicken stock, and pickled cabbage juice – mix it well with a wooden spoon. Cover your pan and cook on medium heat for 20-25 minutes. Stir it occasionally.
Add tomato paste – mix well.
Add browned sausages and cook for 15-20 minutes on low heat. Stir and add more chicken stock – if needed.