Smoked Sausage and Pickled Cucumbers Soup

Steps

• 
  
  

  1. Wash the chicken back, transfer to a pan and pour with two liters of cold water. Cover the pan with a lid and put it on small fire. When the broth boils, remove the formed foam by skimming-dish. Cook chicken broth for 30 minutes, and then take the meat out of the pan.
  
• 
  
  

  2. Wash potato, peel and cut into cubes. Shift the ground vegetables in a pan with chicken broth.
  
• 
  
  

  3. After potatoes let’s add carefully washed rice to the soup. Cover the pan with a lid and cook soup on small fire.
  
• 
  
  

  4. Meanwhile, let’s prepare the rest of the ingredients. Peel onion and cut into small cubes. Wash carrots, peel and ground on a large grater.
  
• 
  
  

  5. Put ground onions in a deep frying pan with pre-heated olive oil. Stir periodically and let’s sautée vegetables until golden brown.
  
• 
  
  

  6. Then add grated carrots to the browned onion.
  
• 
  
  

  7. Stir and continue to fry the ingredients together for another 3 minutes.
  
• 
  
  

  8. When potatoes and rice are cooked until semi-readiness, add browned vegetables to the soup.
  
• 
  
  

  9. Peel smoked sausage from the case and cut into small cubes. Ground pickled cucumbers on a large grater.
  
• 
  
  

  10. Shift cut sausage in a frying pan with a small amount of vegetable oil. Stir periodically and fry sausages until golden brown.
  
• 
  
  

  11. Then add pickled cucumbers to the sausage.
  
• 
  
  

  12. Stir and continue to fry the ingredients together for another 5 minutes.
  
• 
  
  

  13. Transfer sausages and pickled cucumbers to the soup.
  
• 
  
  

  14. 5 minutes before the soup is ready, add finely cut greenery, salt and seasonings to the pan.
  
• 
  
  

  15. Pour the ready smoked sausage and pickled cucumbers soup into portion plates and serve with sour cream.
  
• 
  
  

  16. Bon Appetite!