Combined hodgepodge with sausage. Solyanka combined meat classic and recipe with potatoes and sausage

Solyanka is one of the most common first courses. This is not just a soup - it is a real work of art.

It can be applied not only for everyday dinner table, but also on festive table it will look just amazing.

Solyanka soup can be prepared with pork, beef or chicken broth. delicious recipes meat hodgepodge a bunch of. AT classic recipe potatoes are not put, but you can always do this if you wish.

I bring to your attention a combined meat hodgepodge with smoked meats and potatoes.

What does hodgepodge soup consist of:

Water - 3 liters (for cooking broth).

Chicken meat - 300 grams.

Raw smoked sausage - 100 grams.

Raw smoked pork ham - 200 grams.

Spikachka or smoked sausage - 1 piece.

Potatoes - 3 - 4 pieces (medium size).

Carrots - 1 piece.

Onion - 1 head.

Tomato sauce - 2 - 3 tablespoons.

Salt - to taste.

Bay leaf- 1 piece.

cucumbers fermented or salty - 2 pieces.

Pitted olives - 1 can.

Lemon - 1 piece.

Vegetable oil - for frying.

Ground black pepper - to taste.

Sour cream - for dressing, just before serving.

So, we figured out the ingredients. Don't let this long list scare you, it's very simple.

Let's figure out how to cook hodgepodge soup at home.

Boil chicken broth first. This will take 40 - 50 minutes. While our meat is being cooked, you can start cooking frying.

Onion and peel and wash the carrots. Three carrots on a coarse grater, chop the onion into small cubes. Pour, into a preheated pan, sunflower or olive oil. Pour onion and carrot into it and fry until golden brown.

The next step is to add tomato sauce and simmer for 5-7 minutes. The roast is ready.

We clean the potatoes, wash them, cut them into small cubes and send them to boil in the broth. Cook for 20 - 45 minutes, depending on the type of potato.

We cut all raw smoked products and cucumbers into cubes.

As soon as the chicken meat is cooked, we take it out, cut it into small pieces and send it back to the broth. By this time, the potatoes have reached readiness. Next, pour out the frying, chopped raw smoked foods and pickled or pickled cucumbers.

We open a jar of olives, pour the brine and half the contents of the jar into the broth. Add salt and pepper to taste. Cook for 10 - 15 minutes, after which we throw bay leaves, a couple of slices of lemon into the pan and turn it off after 2 - 3 minutes.

One little advice- put salt less than usual, as cucumbers and raw smoked products will give the salty taste salty.

Delicious, mixed hodgepodge with olives in chicken broth, smoked meats and potatoes is ready. Enjoy its taste and aroma.

Before serving the hodgepodge, add a circle of lemon and a spoonful of sour cream to each serving. If desired, you can add finely chopped greens.

Bon appetit!

Solyanka is one of the types of dressing soups. It can be meat or mushroom, fish or lean - there are many variations. The main similarity of all types of saltwort lies in the diversity of its main ingredient. For example, if meat hodgepodge is being prepared, then it includes several meat products, if mushroom - several of their types.

All kinds of hodgepodges are certainly prepared with pickles. It is they who give the soup a peculiar and unique taste that connoisseurs of hodgepodge like so much. Sauerkraut is often added to the soup. To give the hodgepodge a beautiful light brown color, tomato paste is placed in it. And of course, it is difficult to imagine a hodgepodge without olives and lemon. Together, the ingredients give the soup a slightly spicy and spicy taste.

In a hodgepodge, you can put boiled or smoked chicken, meat, various types mushrooms, smoked or boiled sausage, bacon.

Solyanka is not only perfect for a daily lunch, but will also become a wonderful dish on the festive table.

This soup perfectly restores strength and warms, so cooking a hodgepodge is especially important in cold and inclement weather.

In the classic version of the preparation of the combined hodgepodge, there are at least four types of meat products, you can choose any of them to your taste. Solyanka prepared according to this recipe is bright and thick with a pleasant rich taste.

Ingredients:

Meat broth (from beef) - 2 l;
Smoked sausage - 200 g;
Pickled cucumber - 1 pc.;
Olives - half a can;
Boiled beef - 300 g;
Smoked meat - 200 g;
Dill - a bunch;
Bow - 2 pcs.;
Tomato paste - 4 tbsp. spoons;
Sausages - 5 pcs.;
Lemon - 0.5 pcs.

Cooking method:

Let's prepare a rich broth. To do this, boil a piece of beef (preferably on the bone). In the process of cooking, remove the resulting foam.
We take out the finished meat from the broth, cut into cubes.
We also cut the cucumber into small cubes, olives - into rings.
We send meat, chopped olives and cucumber to the boiling broth. Cooking 15 minutes.
Cut the rest of the meat ingredients into small pieces.
Let's make a roast. To do this, lightly fry the onion in oil. Add 2 tbsp. tablespoons of flour, mix, fry a little more.
Add the tomato paste to the onion-flour mixture, mix. We pepper and salt.
We send the roast to the hodgepodge, mix.
Chop the dill and add to the soup. We give the hodgepodge a few minutes to boil, turn off the fire.
Serve the hodgepodge with a slice of lemon, 2-3 olives and a spoonful of sour cream.

Interesting from the network

Fragrant, rich and thick - this delicious spicy soup will appeal to everyone. Chicken can be taken boiled, fried or smoked, and olives can be replaced with olives or capers.

Ingredients:

Chicken - 1 pc.;
Pickled cucumbers - 3 pcs.;
Carrot - 1 pc.;
Semi-smoked sausage - 100 g;
Sausages - 3 pcs.;
Bow - 2 pcs.;
Tomato paste - 4 tbsp. spoons;
Lemon - 1 pc.;
Parsley dill;
Paprika, pepper, olives.

Cooking method:

We wash the chicken, put it in a saucepan and boil it. During the cooking process, remove the foam. We take the chicken out of the broth, cool it, separate it from the bones, cut the meat.
Pickled cucumbers are cut into slices or thin strips.
Fry onions and carrots in oil, add tomato paste.
We cut the sausage into thin strips, sausages - in circles.
Bring the broth to a boil, put the carrots and onions in it. Bring to a boil again.
Add cucumbers and meat ingredients to the soup. We put paprika, bay leaf, a little pepper, salt. Cook over low heat for another 10 minutes.
Cut the lemon and olives into thin circles, finely chop the fresh herbs.
In a plate with hodgepodge we put half a mug of lemon, a few olives, herbs and a spoonful of sour cream.

Now you know how to cook hodgepodge with smoked sausage recipe with photo. Bon appetit!

Prefabricated hodgepodge is quite simple to make, but when preparing the dish, pay attention to the following points:
Instead of olives in the soup, you can use capers, and if desired, put both.

Solyanka is prepared on a concentrated rich broth, which, depending on the ingredients included in the soup, can be either meat, fish, or mushroom.

To enhance the characteristic taste of hodgepodge, to make it even more saturated, at the end of cooking, you can pour a little cucumber pickle into the soup, which should be boiled and filtered.

All meat products are put into the soup already in ready-made. Meat, chicken - everything must first be boiled.

If desired, you can add additional vegetables to the hodgepodge, for example, potatoes.

If a fish hodgepodge is being prepared, it is advisable to choose fish such as catfish, pike perch, sturgeon.

Fish hodgepodge should be served with lemon, but without sour cream, meat - with sour cream and lemon, mushroom - only with sour cream. All dishes are served with fresh herbs.

One of the most common Russian recipes is sausage hodgepodge. It has a simple composition that does not require a large number ingredients:

Doctor's sausage - 150 grams.
Raw smoked salami sausage - 100 grams.
Servelat - 150 grams.
Ham - 150 grams.
Potato - 150 grams.
Pickled cucumbers - 200 grams.
One or two onions.
Tomatoes - 500 grams.
Half a lemon (or five small slices).
Olives - 12 pieces (preferably pitted).
Bulgarian pepper - 200 grams.
Garlic - 3-4 cloves.
Sunflower oil for frying.
Two bunches of herbs: dill and parsley.
Bay leaf, salt, black pepper.
Sour cream, fat content does not matter.

Solyanka is a universal dish that appeared in Russian cuisine. Currently, there are many variations and options for its preparation, but a must-have ingredient in any recipe is lemon.

Most people consider any soup based on mushroom, fish or meat broth to be hodgepodge. In general, everything is correct, this dish is divided into three types: meat, fish and mushroom. Sausage hodgepodge being prepared different types and varieties, any fish or meat. Potatoes, rice or pearl barley are necessarily added to the soup.

A tastier first course is hard to find.

We owe the appearance of hodgepodge to cooks who came up with a way to use the numerous meat trimmings that remained in the kitchen, which individually did not carry any nutritional value. Currently, any recipe for hodgepodge with sausage, with or without photos, can be found on the Internet.

For the first time the name "hodgepodge" is mentioned in Russian literary sources, starting from the 15th century. The name can also be traced in cookbooks dating back to the 18th century. It was at this time that it became widespread.

This soup was called differently: "solyanka" (or "selyanka") and "hangover". It was supposed to be thick, satisfying, and have a high fat content. Often served as an appetizer, and as a first and second course.

Despite all the advantages, for a long period of time this soup was popular only among representatives of the lower strata of the population (common people). Aristocrats considered him unworthy of his high position, so serving him on the table was considered the height of indecency and bad taste. Perhaps it was for this reason that the dish was originally called "selyanka", as it was intended for rural residents, peasants.

The recipe for solyanka has changed a lot with the appearance of tomatoes in Russia, without which it is impossible to imagine it today. Thanks to the appearance of this soup, the phraseological unit “team hodgepodge” was formed in the Russian language, meaning a diverse mixture of events, elements, etc.

Currently, Solyanka soup with sausage, meat or fish is a hallmark of Russian cuisine and a traditional signature dish of all Russian restaurants. It can be liquid or thick, and the basis of the dish is a rich and transparent broth.

Having tried it, one cannot remain indifferent to the unique aroma and sweet and sour taste, which is achieved due to the presence of acidic products in the composition: lemon, pickles.

Cooking steps

And even more in detail about how to cook a hodgepodge with sausage ...

Put a pot of water on gas. Potatoes must be peeled and cut into cubes small size. After that, peel and finely chop the garlic and onion.
After the water boils in the pan, you need to throw the potatoes into it and salt it. At this time, fry the sausage in a pan with the addition of sunflower oil, five minutes will be enough. Next, add onion and garlic to the sausage, after five minutes put tomatoes with them bell pepper. Simmer all the ingredients until cooked, it will take no more than ten minutes.
After the potatoes are ready, add the stewed vegetables with sausage, mix, throw in the bay leaf and black pepper. Now cut the cucumbers, send them to the soup and cook for about five minutes.
At the end of cooking sausage hodgepodge, add chopped greens, olives, lemon. That's it, the soup is ready! It remains only to pour it into plates and serve it to the table.

As you can see, preparing this traditional Russian dish is not difficult, just a little culinary skills and patience are enough. Before serving the soup, add one tablespoon of sour cream, which will emphasize its taste.

The recipe for a delicious and memorable hodgepodge with sausage will certainly become one of your favorites.

If you do not know what to do with meat products that have been stale in the refrigerator, then cook this sour-salty soup. Solyanka team with sausage, step by step recipe with the photo of which we offer, is cooked on a classic meat broth with the addition of pickled cucumbers and olives. This rich soup will warm you up in cold weather and fill you up after a hard day at work.

Solyanka is a soup with pickled cucumbers and several types of meat or sausage. Sometimes hodgepodge is prepared with mushrooms or fish. Cucumbers can be used both pickled and pickled, which ones you have available. Sausage hodgepodge is a fragrant, tasty, and most importantly hearty soup. Serve it with a slice of lemon, seasoning the soup with a spoonful of sour cream.

Calorie combined meat hodgepodge with sausage

calories and the nutritional value combined hodgepodge with sausage are designed for 100 grams of finished soup. The data given in the table are indicative.

How to cook sausage hodgepodge

The recipe for the classic team hodgepodge goes back centuries and there it was called "selyanka". For different hostesses, the recipe, composition and method of preparation may differ, but the main components are the same for everyone. Solyanka is boiled mainly in meat broth with the addition of several types of sausage and meat. The taste of the combined sausage hodgepodge is always sour-spicy-salty - this is its "zest". Let's take a closer look at how to cook a hodgepodge with sausage.

Meat on the bone - 400 gr.
Boiled sausage - 250 gr.
Salami sausage (dry) - 250 gr.
Sunflower oil - 70 ml.
Onion - 2 pcs.
Pickled cucumbers - 2-3 pcs.
Tomato paste - 2 tbsp. the spoon
Potatoes - 3-4 pcs.
Bay leaf - 1 pc.
parsley
Black peppercorns - 5 pcs.
Lemon - 4 slices
Pitted olives - 1 can
Sour cream - 100 gr

For a tasty and fragrant hodgepodge, you need meat broth. Pour the pork bones with water and send to cook on a small fire, add the peeled onion, bay leaf and peppercorns. Boil the broth for about an hour. After the expiration of this time, you can proceed to the main preparation of hodgepodge with sausage. Peel the onion and chop it finely, fry in oil, add the cucumber grated on a coarse grater.

Add tomato paste. At the same time, peel the potatoes, cut into cubes and send to boil in the broth, add a pinch of salt and select the bones, disconnect the meat.

Mix the frying and pour a small amount of broth.

Cut boiled sausage and meat into cubes, chop salami.

Lightly fry and send to the soup with frying.

Pour the broth and potatoes into the main pot of soup. Bring to a boil, salt to taste and pour in the olives without liquid.

Add chopped greens, boil for another 5 minutes. Solyanka team with sausage is ready. Serve with a slice of lemon and a dollop of sour cream.

Sausage hodgepodge with chicken

Solyanka with sausage and chicken is prepared even easier than classic version. To make this soup, you will need chicken breast and two types of sausage.

Chicken breast - 300 gr.
- Boiled sausage - 150 gr.
- Sausage Salami - 150 gr.
- Onion - 1 head
- Tomato paste - 2 tbsp. spoons
- Pickled cucumbers - 3 pcs.
- Bay leaf - 2 pcs.
- ground pepper
- Salt
- Greenery

1. First, prepare the chicken broth. Rinse the breasts well, remove the skin and boil for 50 minutes. Separate chicken fillet from the bones and cut.

2. Two types of sausage can be cut into cubes, but it is best to stick, then fry in a non-stick pan without oil.

3. Chop the greens and pickled cucumbers with a knife, peel the onion and cut into thin rings cut in half.

4. Saute the onion in a small amount vegetable oil, then add the chopped cucumbers and continue to fry for 2 minutes, stirring constantly.

5. Mix two tablespoons of tomato paste with frying and mix. Reduce heat to low and simmer for a couple of minutes.

6. Place the fried sausage, chicken fillet and vegetables fried in tomato paste into the prepared chicken broth. If required, add salt. Add bay leaves, pepper, cook for about seven minutes. After turning off the stove, add the olives and let the soup brew with the lid closed.

Solyanka with sausage - a recipe that clearly demonstrates the satiety and simplicity of Russian cuisine. A classic dish that once took several hours to prepare, in a homemade half-hour version, it can surprise with richness of taste and variety. Fortunately, the arsenal of modern products is large and will always help to show imagination.

How to cook hodgepodge with sausage?

Combined hodgepodge with sausage has a number of advantages over versions of the dish of the same name. This is not only a way to dispose of meat scraps that often disappear in the refrigerator, but also the ability to use vegetables and cereals that will add nutrition and density, thereby emphasizing the “collectiveness” characteristic of a hot dish.

When preparing a hodgepodge, you should not save on ingredients - the more smoked meats, the richer and more aromatic the base.
Solyanka with sausage is a recipe in which the balance of sour and salty is important, and therefore use crispy pickles that will not “spread” when cooked.

Solyanka soup with sausage is a dish rich in taste, consisting of a rich base, which, according to the laws of cooking, must contain four varieties of sausage, cut equally so that each piece immediately falls into a spoon. sticking to technical rules, you need to remember that success lies not only in cooking skills, but in the variety of products.

Ingredients:

doctor's sausage - 150 g;
salami - 250 g;
serverat - 150 g;
pickled cucumbers - 3 pcs.;
onions - 2 pcs.;
tomato paste - 70 g;
lemon - 1/2 pc.;
olives - 10 pcs.

Cooking

Saute onions and cucumbers. Add pasta and place in a pot of water.
Add cubes of sausage and olives there.
Solyanka team with sausage - a recipe that, when served, is decorated with herbs and lemon.

And sausage - a dish that most closely matches the traditional perception of hot, with its inherent base of strong broth. Using affordable poultry meat will help reduce cooking time, achieve a rich classic taste, and at the same time not go beyond the budget homemade food.

Ingredients:

chicken thighs - 450 g;
smoked sausage - 250 g;
pickled cucumber - 4 pcs.;
tomato paste - 2 tbsp. spoons;
lemon - 1 pc.;
olives - 15 pcs.

Cooking

Boil chicken thigh broth.
Stew cucumbers in a paste.
Fry the sausage pieces, put them to the meat, add cucumbers, lemon, olives and cook for 10 minutes.
Chicken hodgepodge with sausage - a recipe that requires a half-hour rest.

Solyanka with sausage strikes with endless variations. No matter how many recipes change, olives are always appropriate and remind of the classic serving. Such a gastronomic touch adds spice and helps to complete the dish. You should be aware that long-term processing destroys the structure, and therefore they are introduced shortly before the end.

Ingredients:

smoked sausage - 150 g;
hunting sausages - 250 g;
olives - 200 g;
lemon - 1 pc.;
gherkins - 200 g;
pasta - 3 tbsp. spoons.

Cooking

Saute sausage with pasta.
Combine with cucumbers, olives and lemon. Pour in 2 liters of water.
preparing 10 minutes.

Solyanka with sausage and potatoes is a great way to serve a hot fragrant dish with a minimum food and maximum taste set. However, presence is not required. It is worth putting potato cubes into boiling water, boil for a couple of minutes and, having received a starchy base, lay the rest of the products.

Ingredients:

smoked sausage - 150 g;
doctor's sausage - 150 g;
potatoes - 4 pcs.;
pickled cucumber - 3 pcs.;
onions - 2 pcs.;
tomato paste - 3 tbsp. spoons;
olives - 10 pcs.;
lemon slices - 4 pcs.;
bay leaf - 1 pc.;
sour cream - 3 tbsp. spoons.

Cooking

Boil potato cubes.
Grind sausage, fry and combine with potatoes.
Stew cucumbers and onions in tomato paste.
Put the workpiece in the broth, add laurel, olives and, after boiling for 5 minutes, set aside.
Solyanka with sausage - a recipe in which sour cream and lemon slices complete the dish.

The preparation of hodgepodge with sausage is closely related to the history of the dish. A thick poor man's brew, consisting mainly of unpretentious vegetables with the addition of sauerkraut or fresh cabbage, became the ancestor classic hodgepodge, diversifying not only the taste of the latter, but also helping to achieve nutritional value and saturation.

Ingredients:

boiled sausage - 230 g;
cabbage - 450 g;
onion - 1 pc.;
carrots - 1 pc.;
ketchup - 4 tbsp. spoons;
olives - 15 pcs.

Cooking

Simmer shredded cabbage for 30 minutes.
Fry onions and carrots, add sausage, ketchup.
Connect all the elements and cook for 10 minutes.

Home-style sausage hodgepodge implies a variety of products slowly languishing in a saucepan, and this abundance is made up not only of the usual vegetables and a couple of pieces of sausage, but also pre-stored mushrooms. They will create a riot of taste characteristic of Russian hodgepodge, complement the aroma and give the dish an appetizing look.

Ingredients:

salami - 180 g;
hunting sausages - 230 g;
champignons - 200 g;
lemon - 1/2 pc.;
pickled cucumbers - 2 pcs.;
pasta - 2 tbsp. spoons;
olives - 15 pcs.

Cooking

Saute mushrooms, onion and sausage.
Add pasta, olives, cucumbers and lemon pulp.
Boil 15 minutes.

With sausage, it will become an everyday, family dish if a slow cooker gets down to business. A long cooking technique based on repeated frying of each component will be replaced by the "Soup" function, with the help of which the products will remain juicy and in an hour, without hassle, turn into a fragrant classic hot dish.