Cabbage Solyanka in a Skillet

Ingredients

• White Cabbage 25 oz
• Sauerkraut 10 oz
• Pork Blood 5 oz
• Sausages 5 oz
• Onion 1 head
• Carrot 1 piece
• Passata Tomato Sauce 0 oz
• Water 5 fl oz
• Garlic 2 cloves
• Vegetable Oil 0 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.