Express Solyanka

Dice the sausage and ham. Slice the pickles thinly. Cut the potatoes into small batons. Slice the onion into half-rings, grate the carrots on a coarse grater, and shred the cabbage into thin strips.

Cover the potatoes with water (adjust the amount to your desired soup consistency). Bring to a boil and cook for 7–8 minutes.

Heat oil in a skillet. Sauté the onion and carrots until golden. Add the sliced pickles (and tomato paste if you prefer a redder color). Simmer for another 3 minutes – this will release that signature briny flavor!

Add the sautéed vegetables, sausage, and ham to the pot with the potatoes. Stir and let it simmer for 2 minutes.

Add the cabbage, bay leaf, salt, and pepper. Cook everything together for another 6–7 minutes until the cabbage is tender.