Soup hodgepodge team with sausage recipe with photo step by step. Solyanka with pickles

Thanks to a large number meat and rich broth, hodgepodge is rightfully recognized as the most satisfying first course. And its taste qualities are able to win the heart and stomach of any gourmet. To serve such a soup to the table means to please the family and guests, and this is an undoubted success for the culinary specialist! Today Povar.co is ready to reveal the main secret of hodgepodge, provide a recipe with a photo and describe in detail all the stages of preparation so that you can cope with this dish with a bang.

Solyanka soup classic recipe with sausage

In fact, the traditional hodgepodge involves the use of meat. But it needs to be cooked for at least an hour, which significantly increases the total cooking time. AT modern world when every minute of the hostess counts, such a soup becomes not very relevant. But replacing the meat ingredient with a related one, sausage, is an excellent way out. The dish turns out to be just as rich and nutritious, and it cooks very quickly. Let's find out step by step recipe cooking!

The composition of the soup with a total volume of about 4 liters includes:

150 grams of boiled sausage;
5 hunting sausages;
6-7 potatoes;
2 red onions;
3-4 pickles;
1 carrot;
a tablespoon of tomato paste;
a few slices of lemon;
salt, herbs, spices.

How to cook hodgepodge with sausage

The next step is to add cucumbers, passed through a coarse grater, and tomato paste to the pan, thoroughly mixing the products. We simmer the mass over low heat for four minutes, and only then we send it to the pan, where the potatoes are already becoming soft.

At this time, salt the soup and lay your favorite spices. Now it's time for the meat component. We cut the varenka into strips, sausages into half rings. We send it all to the pan. The final chord is lemon slices and greens.

Advice! The right hodgepodge should be spicy, at least a little. If the finished soup lacks “pepper”, you can add cucumber pickle to it. Read also:.

Solyanka recipe with smoked sausage

It just so happened that almost everyone loves smoked meats. Therefore, pizza, salad, and soup seem to us tastier with smoked rather than boiled sausage. This statement fully applies to hodgepodge, so why not cook it according to a new recipe?

We will need:

150 g each of servelat, salami, ham and raw smoked sausage;
150 gr potatoes;
0.5 kg of tomatoes;
200 grams of pickled cucumbers and bell peppers;
1-2 bulbs;
1/2 lemon;
3-4 cloves of garlic;
parsley, Bay leaf and other spices, dill, salt;
sour cream.

homemade hodgepodge recipe

We put water on fire, wait for it to boil. Throw in the diced potatoes.

Interesting! It turns out that they cook not only meat hodgepodge, but also mushroom and even fish. Rice can be used instead of potatoes pearl barley. Particularly enterprising chefs prepare soup from meat by-products- hearts and kidneys. But soup without cucumbers is no longer a hodgepodge, so do not forget to add them during cooking!

Next, fry the chopped sausage in vegetable oil for five minutes. Add finely chopped onion and garlic to it. After another 5 minutes, put the tomatoes and peppers in this pan, simmer until tender.

When the potatoes are cooked, we send the contents of the pan to the pan, add the parsley, black pepper. Now we cut the cucumbers, pour them into a hodgepodge, cook for another 5 minutes. AT final stage cooking, add greens and lemon. serve the soup hot, season with sour cream if desired.

Solyanka recipe with sausage and olives

List of ingredients:

400 grams of sausage to your taste (preferably two types);
4-5 potatoes;
2-3 pickled cucumbers (you can use pickled ones);
2 fresh tomatoes;
half a lemon;
1 onion;
10 pitted olives;
herbs, salt, spices.

How to cook hodgepodge

We cut the potatoes into small cubes and boil until almost cooked. Fry the onion for 5 minutes, then add the chopped sausage and fry for another 5-10 minutes. We send this mixture to the potatoes, add chopped cucumbers, tomatoes and olives there. Squeeze the juice from half a lemon into the soup, sprinkle with salt and other spices. When the hodgepodge is ready, leave it to brew for at least 10 minutes. Serve in portions, decorating the surface of the dish with herbs.

Solyanka recipe with sausage and meat

This combination of tastes, according to gourmets, is the richest. Therefore, the time spent preparing the soup pays off with delight when tasting the dish. So, let's prepare the necessary components:

300 gr raw beef;
200 grams of any smoked meat and sausages;
6 sausages;
3 pickled cucumbers;
1 carrot;
3 tablespoons of tomato paste;
2 onions;
1-2 tablespoons of any flour;
olives, lemon, herbs, spices.

Team Solyanka Recipe

Onion, cut into half rings, also fry, add flour and tomato paste to the pan, simmer for a minute and pour into the soup. Add a little ground pepper, herbs, boil for another 2 minutes, turn off the heat, let it brew.

Solyanka with sausage is cooked much faster and easier, but this does not lose its delicious taste and aroma. This is a simple recipe, so to speak in haste.

Ingredients:

boiled sausage "Doctor" - 300 gr.
smoked sausage - 250 gr.
salmon - 300 gr.
potatoes - 6-7 pcs.
pickled cucumbers - 6-7 pcs.
onion - 1 pc.
tomato paste - 2 tablespoons

Calories:180 kcal

Cooking:

To prepare a hodgepodge, we need several types of sausages, potatoes, pickled cucumbers (we do not drain the brine, it will come in handy for soup), onion and tomato paste.

Cut the potatoes into cubes, fill with water and put on fire.
In the meantime, cut the sausage into strips.
And fry in a pan with vegetable oil. As soon as the potatoes boil, remove the scale and add the fried sausage.
Finely chop cucumbers and onion.
Fry in vegetable oil.
At the end of frying, add tomato paste, mix and pour into a saucepan. Along with cucumbers, I usually pour half a jar of cucumber pickle into the soup. I don't salt the soup at all.

Bon appetit!

Solyanka with sausage recipe

Solyanka with sausage is one of the most popular Russian dishes. There are several stories about its origin. Nowadays interesting variety soup can be prepared with your favorite meat products. To prepare the dish, a rich decoction of mushrooms, fish or meat is used.

Solyanka with sausage acquired ingredients from other soups, like pickle - he shared onions, meat and sour cream, and cabbage soup - they shared pickles and brine. By adding lemon, olives, capers, pickled cucumbers, kvass, as well as pickled or salted mushrooms, the dish acquires an aromatic and unusual taste, in which there is sourness, salinity and pungency. If you add spices at the end: dill, pepper and parsley, the hodgepodge will acquire a fragrant taste.

Many people ask the question, how to cook sausage hodgepodge? This dish is actually very easy to prepare. With a little effort, you can get a delicious meat soup. For variety and in order for the dish to acquire an unusually attractive taste, all types of sausages are used. Solyanka team with sausage gained its popularity. Be sure to add a kind of unusual soup to the home menu - hodgepodge, the recipe with sausage is the best.

We bring to your attention to get acquainted with the dish - hodgepodge, a recipe with sausage, a step-by-step recipe will quickly teach you how to cook an amazing meat soup.

Ingredients:

300 grams of boiled sausage;
250 grams of smoked sausage;
300 grams of fresh salmon
6-7 pieces of potatoes;
6-7 pieces of pickled cucumbers;
1 onion;
50 grams of tomato paste.

Cooking steps:

Remove the skin from potatoes without damage, then wash, cut into cubes and place in a deep container. Put to cook. Cut the sausage into thin strips, put in a heated frying pan with oil and fry until a crust forms. A hodgepodge dish with sausage, a step-by-step recipe with a photo is a must-have. After boiling the potatoes, you need to add a strip of fried sausage.

Then chop cucumbers and onion, and lightly fry in vegetable oil. At the end of frying, add tomato paste, mix everything thoroughly. Then put into the broth boiled potatoes. In order for the soup - hodgepodge with sausage to turn out with a special taste, you need to take great care in cooking, and also make sure that the products are not digested.

In order to improve the taste, you need to add a little cucumber pickle. Served with sour cream, lemons and olives. Highly delicious recipe hodgepodge with sausage, both children and adults love it.

Solyanka with olives and sausage

We offer an excellent and tasty recipe for hodgepodge with sausage and olives. Cooking has been practiced since ancient times.

Ingredients:

500 grams of boiled or smoked sausage;
200 grams of olives;
200 grams of olives;
200 grams of fresh gherkins;
75-80 grams of tomato paste;
100 grams of capers;
A little black ground pepper;
1 bay leaf;
1 bunch of greens.

Cooking method:

You need to use several types of sausage, but the main point remains that it be fresh and without foreign odors, since the hodgepodge with olives and sausage will not be tasty enough. Then cut into small cubes and fry in a pan until a crust forms. Add tomato paste to the fried meat product and simmer for several minutes using a slow fire.

Pour water into a deep container, add the fried sausage with tomato and let it boil. Pickled cucumbers squeezed from brine must be shaped into straws or thin circles. After boiling water, add chopped vegetables and capers. Shape the olives and olives into slices and place in water when it boils. Cut the lemon into halves and add to the broth with the products. To improve the taste, season the hodgepodge with sausage with bay leaves, herbs, salt, brine taken from capers and cucumbers.

Bring the brine to a boil. Remove from heat and serve hodgepodge with olives and sausage seasoned with sour cream. After this dish, one more dish can be noted that has an unusual taste - team hodgepodge with sausage, a recipe with a photo will give detailed description how to cook it. It is recommended that before adding the cucumbers to the broth, they must be stewed in a pan with a small amount of liquid.

Solyanka with sausage and olives and lemon

We offer all gourmets and lovers of cooking culinary masterpieces to study the recipe for hodgepodge with sausage and olives and lemon. This is an excellent dish that has proven itself on the positive side.

Ingredients:

80 grams of tomato paste or ketchup;
150-200 grams of olives;
1 lemon;
300 grams of smoked meats (sausages, sausages, meat with lard);
1 liter of water;
3 small heads of garlic;
2 pieces of boiled potatoes.

Cooking method:

In the form of a medium cube, cut several types of smoked sausage, and also give boiled potatoes and olives this shape. Pour water into a deep bowl and bring to a boil, then place the chopped products in it. You need to choose the freshest ingredients so that they do not spoil or affect the taste of the hodgepodge with sausage and olives and lemon.

Squeeze juice from two lemons, add to it tomato sauce and minced garlic. To improve the taste, you can add spices, but make sure that the hodgepodge does not turn out too peppery. Add the mixed ingredients to boiling water and boil for 10 minutes. Be sure to pay attention to the preparation of the dish - hodgepodge soup, a recipe with sausage has long been used by all gourmets and cooking enthusiasts.

This dish is often prepared in restaurants and cafes. With extreme caution, you need to use hodgepodge for people suffering from allergies or other diseases. Also, a hodgepodge with sausage has become widespread - a classic and not complicated recipe.

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 people'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.

Step-by-step recipes for making classic and combined sausage hodgepodge: how to cook a delicious sausage hodgepodge on the stove, in the oven in pots and in a slow cooker

2018-02-13 Marina Danko

Grade
prescription

2049

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

9 gr.

carbohydrates

1 gr.

103 kcal.

Option 1: The classic recipe for mixed hodgepodge with sausage in meat broth

In the list of products - the entire basic "salt" set. You won’t get a real hodgepodge if it’s not cooked on beef broth, the soup will turn out completely different without smoked ribs and brine. Of course, as is customary for classic recipes, all ingredients must be of the highest, "GOST" quality.

Ingredients:

three hundred gram calf bone;
smoked pork ribs - 300 grams;
seven hundred grams of beef brisket;
200 grams dry smoked sausage and sausages;
three pickles and a glass of pickle from them;
two tablespoons of butter and the same amount of vegetable oil;
two thirds of a glass of tomato sauce;
a clove of garlic, a couple of bay leaves and a few peppercorns;
lemon, olives, sour cream and pickled hot peppers - for serving.

Step by step recipe

Put the washed bones in a four-liter saucepan, add water to a volume of about three and a half liters. Put on intense heat, collect the foam until it boils.

Free the brisket from films, if any, lightly beat off with large teeth of the hammer. Together with smoked ribs, dip into the boiled broth. Cook under the lid for exactly two hours, adding parsley and peas.

Dissolve the onion in halves of thin rings, crush in a mortar or just chop the garlic. Spasser to a light blush on a mixture of both oils, add and heat the tomato for a minute.

Cut the sausage into narrow strips, sausages into thin rings. Heat the sausage in a dry frying pan, the task is to dry it slightly, but do not fry. Be sure to boil the cucumber pickle and let it cool a little, cut the cucumbers themselves into centimeter cubes, cutting off the skin with a thin layer.

Remove the meat parts from the broth, remove the bones, removing all the pulp from them. Cut the meat straight while hot and return to the pot. Add there the frying, cucumbers and all sausages. Try adding brine to taste. Let the brine boil and brew a little under the lid. Serve with chopped herbs, sour cream, offer hot peppers and olives.

Option 2: A quick sausage hodgepodge recipe

Almost the same products as in the "classic", only simpler and more modest assortment. The hodgepodge will turn out fragrant and tasty, plus it will also be affordable and, of course, it will be much faster on the table.

Ingredients:

hunting sausages - four things;
150 grams of good boiled sausage;
one carrot and one purple onion;
six potatoes, three pickled cucumbers;
one hundred grams of olives;
two full spoons of 25 percent tomato and vegetable oil;
small lemon;
salt, large bay leaf, hand-ground pepper.

How to quickly cook hodgepodge with sausage

We put an incomplete four-liter pan to boil, there should be enough water so that with all the products it does not reach the edges a little, that is, about three and a half liters.

While the water boils, chop the finely peeled potatoes. Dissolve the onion in half rings and immediately put it into the heated oil. We rub carrots and cucumbers with a large grater, cut the sausage into narrow strips, sausages - just in circles.

To a slightly browned onion, first put carrot shavings, and after softening cucumbers and tomato paste. Stir and simmer for five minutes over low heat. We transfer the frying to the pan to the still unprepared potatoes and slowly cook until it softens.

Salt, put lavrushka and pepper to taste. When the potatoes are completely cooked, add chopped sausages and sausage, boil for several minutes and season the hodgepodge with chopped lemon and olives.

Option 3: Fragrant hodgepodge with sausage and smoked meats

Raw smoked sausage and brisket - two meat products are enough to fill the kitchen with the fragrance of freshly brewed hodgepodge. For lovers of spicy dishes, serve this simple soup with marinated spicy pepper and fragrant marinade in a crystal glass.

Ingredients:

a quarter kilogram of smoked brisket;
two hundred grams of pickles and potatoes;
180 grams of raw smoked sausage;
carrots - 150 grams and 50 gr. Luke;
a spoonful of oil, vegetable and a third of a glass of tomato;
one hundred grams of olives, dill, lemon, salt, spices and sugar.

How to cook

Calculation of products for a three-liter pot. Pour water into it and bring to a boil, leaving about a quarter of the volume for the rest of the ingredients. We put chopped potatoes and onions in boiling water, the shape of the cut is arbitrary, but the size is small. We cook vegetables for a quarter of an hour, during this time chopping other products.

We cut the sausage and brisket into 1.5-centimeter cubes, peel and rub the carrots with large chips, cut the cucumbers, like meat, but a little smaller. Stew the carrots in hot oil for three minutes and spread the smoked meats to it. Stir, sauté the same amount, then add the tomato, salt, sugar if desired, add a ladle of water from the pan. Add cucumbers and mix, simmer for seven to eight minutes.

We spread the browning, spices to the boiled potatoes, mix and add to taste. Cook for another seven minutes, then insist for half an hour. Serve with chopped dill, chopped olives and lemon, season with sour cream.

Option 4: Meat hodgepodge with sausage

It is very important for the richness of the taste of the hodgepodge to properly cook the broth. There are no tricks, but carefully monitor the readiness of the meat, as soon as it reaches the recommended condition - immediately take it out of the broth, if you overcook it a little, the soup will lose almost all its charm.

Ingredients:

pork on the bone (ribs) - 700 grams;
two hundred grams of any smoked meat, ham and sausage;
four small pickled cucumbers;
one hundred grams of olives;
two tablespoons of ketchup and three - vegetable oil;
large lettuce;
pepper, ground and pea - to taste;
sour cream and lemon for serving portions.

Step by step recipe

Pour the washed meat with clean, always cold, water and put on a “fast” fire. The volume of water is 2.5 liters, but take a four-liter pan for convenience. Cook for exactly an hour, then add some salt and cook until the flesh begins to fall behind the bones.

We cut all smoked meats into small cubes, cucumbers into thin strips, onions arbitrarily, but also finely. Remove the cooked meat from the bone and cut it, put it back together with smoked meats, detect a quarter of an hour, boiling is minimal.

We pass the onion in oil, when it starts to brown along the edges of the pieces, quickly knead the tomato into the passerovka, put the cucumbers there, add a quarter cup of broth. Warm up for five minutes, and transfer to a saucepan.

After boiling the soup with sautéing for several minutes, we try for salt, season with olives and chopped herbs, turn it off and insist at your discretion.

Option 5: Solyanka with sausage and beans

We cook the beans, the finished canned product will not work. It is not worth adding bean broth to the broth, it greatly cloudes the hodgepodge. Colored beans are preferred, and best choice- beans of a shade of coffee with milk or brownish. For the beauty of the dish, take medium-sized beans.

Ingredients:

half-smoked sausage - 200 grams;
two large cucumbers (salted);
a glass of boiled beans;
a handful of chopped dill;
one large carrot and two onions;
half a glass of thin tomato;
garlic;
two tablespoons of oil, sunflower.

How to cook

clear everything fresh vegetables, cut the skin from pickles at your discretion, judging by how soft it is. Grate the carrots coarsely, and the garlic, on the contrary, with the smallest grater. Cut sausage and onions into small squares.

At the very bottom of the pot, pour oil, ignite for a short time and put carrots in it. After a minute, add the onion and sauté, stirring, until soft. Add the sausage, season with garlic, soak for a couple of minutes, then put the cucumbers and, continuing to stir occasionally, heat for a few more minutes.

Put the beans and potatoes in the pot, mix the food and pour six cups of boiling water. Boil, guided by the readiness of the potatoes, a minute or two before turning off, add tomato juice and put a little chopped garlic.

Option 6: A simple recipe for a mixed hodgepodge with sausage in pots

Homemade thickened sour cream will help to make a hodgepodge in pots even more unusual - add a teaspoon per serving, along with greens. It is good to proceed as follows - gently mix the mixture of salt, grated garlic and chopped dill into the still soft sour cream. Put teaspoons on a flat plate, cover with another and freeze hard.

Ingredients:

meat broth - two liters;
150 grams of juicy ham and boiled sausage without bacon;
champignons canned in pieces - a glass;
two fresh tomatoes and pickles;
four tablespoons of Farmer's butter, butter;
large lettuce;
a quarter of a small lemon;
fifteen olives;
three tablespoons of chopped greens, to choose from;
pepper and low-fat sour cream.

Step by step recipe

For hodgepodge, we cook the broth specially, in advance, or take the remaining ready-made one. It is very good if it is cooked from several types of meat, excluding offal and offal. Meat from the bones will complement the components of the saltwort very well, so be sure to cut it off and chop it into soup.

We cut the ham with sausage no larger than a piece of refined sugar and brown it in butter. Cut the peeled onion finely and sauté in another pan, put the tomato, mix, and after a couple of minutes add chopped or grated cucumbers. We add the broth so that the sautéing is no longer fried, but stewed, and hold for up to ten minutes, loosely covered with a lid.

We distribute the products evenly among the pots, while we leave the olives, tomatoes, lemon and greens on the table. Fill with broth, place the pots on a wire rack (tray) and heat the air in the oven to 180 degrees. Ready for an hour.

Sliced tomatoes and lemon, cut in two olives, add to the finished soup, mix. It is customary to serve sour cream separately, and with greens do it at your discretion, for example, put dill, only taking the pots out of the oven, and serve parsley in bowls.

Option 7: Team Solyanka with sausage in chicken broth

Prepare the broth without cutting fat and skin from the carcass. If you think it came out too greasy, just scoop up the excess with a spoon and discard. It turns out very tasty hodgepodge on poultry.

Ingredients:

half a small chicken;
smoked leg or half of the breast;
one hundred grams of "Doctor's" sausage, bacon, hunting sausages and servelat;
one onion and a small carrot;
two pickled cucumbers;
three tablespoons of ketchup without seasonings and other additives;
a dozen olives;
medium-fat sour cream, lemon, small, and greens.

Step by step recipe

The number of products - for 2.5 liters. filtered water, fill it with chicken, fresh and smoked, let it boil and, collecting the foam, cook until tender.

Cut the smoked meat into cubes, a little smaller, in the same shape - peeled onions, and simply grate the carrots into large chips. Slightly smaller than sausages, also cubes, cut cucumbers.

Remove the skin from the boiled chicken, remove the bones too, and disassemble the flesh with your hands into small pieces. Dip the chicken and all other meat products into the broth, note fifteen minutes for a slow boil. Sauté the chopped vegetables until a bright blush, add the tomato to the frying, stew, lay out and mix the cucumbers. Simmer under the lid for five minutes and transfer to the broth.

Add salt to taste, put pepper and heat under the lid for about ten minutes, season with chopped herbs and turn off the heat after a minute. Let it brew for a quarter of an hour or longer. Lemon slices, olives, sour cream are added to portioned plates, although you can offer all this separately, beautifully decorated on a small saucer.

Option 8: Solyanka with sausage and prunes in a slow cooker

non-standard temperature regime, inherent in a slow cooker, noticeably smooths out all the shortcomings of such a modern way of preparing traditional dishes. Raw smoked sausages are quite fatty, choose a variety with a minimum of bacon and, if the choice allows, better one with a higher content of beef.

Ingredients:

three hundred grams of veal with a bone;
one hundred grams of raw smoked sausage and any smoked meat;
400 grams of potatoes;
large pickle, weighing up to 150 grams;
onion, purple onion;
50 grams of prunes, green and black olives;
half a lemon;
two tablespoons of chopped parsley;
garlic;
two tablespoons of oil and tomato.

How to cook

From fresh meat and bones, cook two liters of broth in a saucepan. Peel the onion and potatoes, cut the skin off the cucumber too. Set the frying mode and the timer for half an hour, heat the oil and saute the chopped onion, then add the chopped prunes to it.

Sausage, smoked and boiled meat cut into proportionate slices, lay out to sauté. After five minutes, add the chopped cucumber pulp, mix. We warm up for seven minutes, and put the tomato in the bowl, salt and pepper, we detect the same amount of time.

Potatoes, peeled and diced, are added to the bowl, after which we switch the processor of the device to stewing. Pour in all the broth, program for forty minutes and close the lid until it clicks. A couple of minutes before stopping the process, add greens and chopped garlic.

Due to the large amount of meat and rich broth, hodgepodge is rightfully recognized as the most satisfying first course. And its taste qualities are able to win the heart and stomach of any gourmet. To serve such a soup to the table means to please the family and guests, and this is an undoubted success for the culinary specialist! Today the site is ready to reveal the main secret of hodgepodge, provide a recipe with a photo and describe in detail all the stages of preparation so that you can cope with this dish with a bang.

Solyanka soup classic recipe with sausage

In fact, the traditional hodgepodge involves the use of meat. But it needs to be cooked for at least an hour, which significantly increases the total cooking time. In the modern world, when every minute of the hostess counts, such a soup becomes not very relevant. But replacing the meat ingredient with a related one, sausage, is an excellent way out. The dish turns out to be just as rich and nutritious, and it cooks very quickly. Let's find out the step by step recipe!

The composition of the soup with a total volume of about 4 liters includes:

150 grams of boiled sausage;
5 hunting sausages;
6-7 potatoes;
2 red onions;
3-4 pickles;
1 carrot;
a tablespoon of tomato paste;
a few slices of lemon;
salt, herbs, spices.

How to cook hodgepodge with sausage

As a base for soup, you can use ready-made meat or vegetable broth. If this is not available, ordinary water is suitable - 3-3.5 liters. Dip the chopped potatoes into the boiling liquid. Next, coarsely rub the carrots, cut the onion into half rings. Saute these 2 ingredients in vegetable oil until they become soft. The next step is to add cucumbers, passed through a coarse grater, and tomato paste to the pan, thoroughly mixing the products. We simmer the mass over low heat for four minutes, and only then we send it to the pan, where the potatoes are already becoming soft. At this time, salt the soup and lay your favorite spices. Now it's time for the meat component. We cut the varenka into strips, sausages into half rings. We send it all to the pan. The final chord is lemon slices and greens.

Advice! The right hodgepodge should be spicy, at least a little. If the finished soup lacks “pepper”, you can add cucumber pickle to it.

Solyanka recipe with smoked sausage

We will need:

150 g each of servelat, salami, ham and raw smoked sausage;
150 gr potatoes;
0.5 kg of tomatoes;
200 grams of pickled cucumbers and bell peppers;
1-2 bulbs;
1/2 lemon;
3-4 cloves of garlic;
parsley, bay leaf and other spices, dill, salt;
sour cream.

homemade hodgepodge recipe

We put water on fire, wait for it to boil. Throw in the diced potatoes.

Interesting! It turns out that not only meat hodgepodge is cooked, but also mushroom and even fish. Instead of potatoes, you can use rice or pearl barley. Particularly enterprising cooks prepare a soup from meat offal - hearts and kidneys. But soup without cucumbers is no longer a hodgepodge, so do not forget to add them during cooking!

Next, fry the chopped sausage in vegetable oil for five minutes. Add finely chopped onion and garlic to it. After another 5 minutes, put the tomatoes and peppers in this pan, simmer until tender. When the potatoes are cooked, we send the contents of the pan to the pan, add the parsley, black pepper. Now we cut the cucumbers, pour them into a hodgepodge, cook for another 5 minutes. At the last stage of cooking, add greens and lemon. serve the soup hot, season with sour cream if desired.

List of ingredients:

400 grams of sausage to your taste (preferably two types);
4-5 potatoes;
2-3 pickled cucumbers (you can use pickled ones);
2 fresh tomatoes;
half a lemon;
1 onion;
10 pitted olives;
herbs, salt, spices.

How to cook hodgepodge

300 gr raw beef;
200 grams of any smoked meat and sausages;
6 sausages;
3 pickled cucumbers;
1 carrot;
3 tablespoons of tomato paste;
2 onions;
1-2 tablespoons of any flour;
olives, lemon, herbs, spices.

Team Solyanka Recipe

We lower the beef into boiled water, cook until tender, season with salt, bay leaf and pepper. Remove from the pan, cut into thin sticks, pour back. Next we send chopped cucumbers and olives. Cut the remaining meat ingredients into strips, fry in a pan, then dip into the broth. Onion, cut into half rings, also fry, add flour and tomato paste to the pan, simmer for a minute and pour into the soup. Add a little ground pepper, herbs, boil for another 2 minutes, turn off the heat, let it brew.

Cooking hodgepodge with sausage and different types of meat - video

Over the weekend, I was planning a menu for the week for my family and thought about what to cook for dinner. And then a simple hodgepodge with sausage came to my mind. We really love this hearty soup in all versions, but we haven’t cooked it for a long time and miss it. Therefore, it was decided - we are preparing a delicious and fragrant hodgepodge! Relatives supported me and demanded to cook it right away, without putting it off indefinitely.

Since the decision was spontaneous, in the refrigerator I had only boiled sausage and hunting sausages. So appeared incredible tasty soup solyanka with sausage. The recipe is very simple and quick, everyone can do it!

Ingredients:

2.5 liters of water
150 g boiled sausage
4 pcs hunting sausages
1 carrot
1 large red onion
5-6 potatoes
3 pickled cucumbers
2 tbsp. l. tomato paste
3 lemon slices
100 g pitted olives
2 tbsp. l. vegetable oil
salt to taste
0.5 tsp. black pepper, paprika, herbes de provence
2 bay leaves
5 allspice peas
a few sprigs of parsley

How to cook a hodgepodge with sausage:

Let's cook the broth first. Suitable meat, chicken or vegetable. I used chicken drumstick. Wash the meat and pour cold water. Put the pot on the fire and bring the broth to a boil. Remove the foam with a slotted spoon and boil the broth for 25-30 minutes.

In the meantime, wash and peel the potatoes, cut them into medium-sized cubes.

Then we take out the chicken from the finished broth (it can be used to prepare other dishes).

Pour potatoes into the broth and boil it until soft for about 10 minutes, as required by the recipe for classic hodgepodge with sausage.

While the potatoes are cooking, prepare the rest of the vegetables. Cut the red onion into cubes, grate the carrots, and cut the pickled cucumbers into thin strips.

Pour sunflower oil into the pan. Throw in onions and carrots. Let's saute them on a slow fire. When vegetables become soft, add cucumbers to them.

Stir and continue to cook the ingredients together. After a minute, add tomato paste, mix. To make the team hodgepodge with sausage even tastier, you can replace the pasta with natural tomato juice.