Typically, most soups are prepared using meat ingredients. Beef, pork, lamb, chicken, duck and other types of meat are used for broths. The process of cooking broth in the case of meat is very long and not always easy. When preparing some soups, you can use smoked meats, such as sausage, instead of the listed products. The cooking time for the soup will be reduced very significantly, and its taste will not suffer at all.
The presented recipe is pea soup with smoked sausage– just belongs to the category of such quick and uncomplicated first courses. The finished pea soup with smoked sausage has an excellent taste and aroma, which is not at all inferior to a dish cooked in full-fledged meat broth.
Taste Info Hot soups / Pea soup
Ingredients
- Dry peas - 3/4 cup;
- Potatoes – 3 pcs.;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Smoked sausage – 200 gr.;
- Vegetable oil – 30 ml;
- Salt, black peppercorns, Bay leaf taste;
- Fresh greens.
How to make pea soup with smoked sausage
When preparing a hot dish, start by preparing the peas. Rinse it well in a deep bowl or colander under running water. Rinse the peas until the water in the bowl runs clear. Next, fill the peas with clean water and leave in this position for a couple of hours or more. This time is enough for it to swell. Today you can find peas in supermarkets that do not need to be pre-soaked, so always read the packaging carefully before cooking.
Pour water into a saucepan and bring it to boil. As soon as the water boils, season it with salt and place the washed and already swollen peas into the pan. Soon a lush “cap” forms above the surface of the water. Remove it with a slotted spoon or regular spoon, reduce the heat. Cook the peas for 20-25 minutes. During this time, prepare the remaining ingredients for pea soup with smoked sausage. Wash the potato tubers. Peel them and then cut them into small cubes. Place the potatoes in a saucepan with the peas, boiled until half cooked.
Wash and peel the carrots. Cut the vegetable into thin strips. You can also grind it into coarse grater.
Clear onion from the husk. Chop it finely.
Then send the chopped vegetables to the frying pan in which you preheated vegetable oil. Saute carrot sticks and onions until soft.
Place the sautéed vegetables in the pan with the potatoes and peas. Continue cooking the soup over medium heat.
Remove skin from smoked sausage. Cut it into small cubes.
Transfer the smoked sausage approximately 7 minutes after adding the carrots and onions. Cook all ingredients together for another 4-5 minutes. If you want to enhance the smoky flavor of the soup, simply fry the sausage cubes a little in vegetable oil before adding them to the pan.
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A minute before turning off the stove, add 1-2 bay leaves and a few black peppercorns to the resulting soup.
Wash and dry fresh herbs, chop them finely. Season the soup with chopped herbs and leave it to steep under the lid closed for 10 minutes.
Delicious pea soup with smoked sausage is ready. Ladle the soup into bowls. The serving can be varied with sour cream or mayonnaise. Bon appetit!
If there is no time to prepare a complex dinner, the housewife should remember the existence of such a dish as soup with sausage. It cooks very quickly, but it turns out tasty and satisfying. Sausage can be used boiled or smoked, and you can add any vegetables and cereals to it. Endless scope for culinary fantasies!
Classic solyanka recipe
Ingredients:
- 3 – 4 potatoes;
- 2 sour cucumbers;
- carrots and onions;
- 5 – 6 hunting sausages;
- 10 g tomato paste;
- salt, sugar and spices;
- 150 g boiled sausage;
- vegetable oil;
- 2.5 liters of purified water;
- lemon.
Preparation:
- Fry a small amount of chopped onions and carrots in vegetable oil.
- Send grated to vegetables sour cucumber, 4 – 5 thin slices of lemon, paste and sugar. Keep the mixture on the fire for 8 – 9 minutes.
- Place half an onion and all the potatoes, cut into small pieces, into boiling water.
- After boiling again, transfer the frying from the frying pan to the pan.
- When the potato pieces soften, add two types of chopped sausage to the soup. Salt the treat and add spices.
- Cook for a few more minutes.
This is a rather primitive version of solyanka with sausage, the taste of which can be improved with dried/fresh herbs, sour cream, black olives or black olives.
IN original recipe there must be at least five types of meat components and smoked products.
But the proposed option is cheaper and easier to implement.
Pea soup with smoked sausage
Ingredients:
- 1 kilo of potatoes;
- half a kilo of peas;
- 250 g of carrots and onions;
- salt and seasonings;
- vegetable oil;
- 3.5 liters of filtered water;
- 350 g quality smoked sausage;
- 1 bunch of dill;
- a pair of bay leaves.
Preparation:
- Rinse the peas until the water is clear and soak them in cold water for several hours.
- Rinse the peas again, place them in a saucepan and pour 3.5 liters of water into it. Cook over moderate heat until softened.
- Cut the potatoes into small random pieces. Peel the sausage from the film and chop into cubes.
- Fry chopped vegetables until browned.
- Add potatoes to the boiled peas.
- When the vegetable is ready, add sausage, salt, selected spices and bay leaf. Transfer the roast into the pan.
- Cook the pea soup with smoked sausage for another quarter of an hour.
This soup will appeal not only to adults, but also to children, and is perfect for a family dinner.
Soup with smoked sausage - basic principles of preparation
You can make this soup from anything. It can be bean, noodle or cheese soup, in any case it will be delicious. Feel free to experiment.
Smoked sausage of any kind is suitable for the soup; it will be even tastier if you use several types at once.
Necessary ingredients for soup: potatoes, broth, vegetables, smoked sausage, herbs and spices. The remaining ingredients are added according to the recipe.
Potatoes, carrots and onions are peeled and washed. The potatoes are cut into small pieces. The remaining vegetables are chopped with a knife or using a grater; you can finely chop or grate them.
Pour water or broth into the pan, add potatoes and put on fire.
Smoked sausage is cut into strips or cubes. When the potatoes are almost ready, add pieces of sausage, spices, and herbs to the pan and boil for about five minutes.
You can put the vegetables directly into the pan, or fry them and add them to the soup along with the sausage. At the end, add the greens, remove the pan from the heat, and let it brew for about ten minutes. The soup is served hot.
Recipe 1. Soup with smoked sausage and dumplings
Ingredients
Smoked sausages – 300 g;
Three potatoes;
Onions and carrots - 1 pc.;
30 ml vegetable oil;
A glass of flour;
A pinch table salt and pepper;
Cooking method
1. Wash the peeled potatoes and cut them into small pieces. Peel the onions and carrots. Chop the onion into small cubes. Cut the carrots in half. Coarsely grate one half and cut the second into strips. Cut the smoked sausage into cubes or sticks.
2. Pour two and a half liters of water or broth into a saucepan and place it on the stove. As soon as the water boils, add potatoes, half an onion and carrots, cut into strips.
3. Sift the flour into a bowl, beat the egg into it. Gradually adding warm water and mix with a spoon. Knead soft, elastic dough.
4. Heat vegetable oil in a frying pan and add grated carrots and finely chopped onions into it. Simmer over medium heat, stirring constantly, for three minutes.
5. Place the roast and sausage into the pan (if desired, you can fry it with vegetables). Salt and pepper.
6. Tear off small pieces from the dough and drop them into the boiling soup. Continue cooking for another ten minutes over low heat. Add finely chopped greens to the soup.
Recipe 2. Soup with smoked sausage, lentils and parmesan
Ingredients
Lentils - half a kilogram;
450 g smoked sausage;
Grated Parmesan – 200 g;
150 g onion;
Carrots – 200 g;
800 g fresh tomatoes;
Clove of garlic;
Half a lemon;
Two liters of broth;
Bay leaf;
Oregano, basil, nutmeg and black pepper – 5 g each;
Salt.
Cooking method
1. Place a thick-bottomed pan on the fire and pour in just a little oil. Cut the sausage enough large pieces, place it in a saucepan and fry until golden brown.
2. Peel and wash the carrots and onions. Chop the onion finely and grate the carrots into long shavings. Add the vegetables to the sausage and fry until translucent.
3. Wash the tomatoes, wipe with a napkin, pour boiling water over them, remove the skin and cut into small cubes.
4. When the vegetables and sausage are fried, season them with spices and chopped garlic. Heat through for a minute and add the tomatoes. Continue frying for a couple more minutes.
5. Pour the broth into the pan. Pour the sorted and washed lentils into the soup, add a bay leaf and salt. Cook for about an hour until the lentils are cooked. Squeeze the juice of half a lemon into the soup. Add 100 g of grated Parmesan, mix well and wait until the soup boils. Hot soup Place on plates, sprinkle with a pinch of grated Parmesan and serve.
Recipe 3. Soup with smoked sausage and leek
Ingredients
230 g smoked sausage;
60 g butter;
900 g leeks (light green and white parts);
450 g potatoes;
20 g flour;
4 cup chicken broth;
A pinch of ground pepper and salt.
Cooking method
1. Cut off the dark green part of the leek. Cut the rest lengthwise into two halves and chop into thin half rings. Place the onion in a deep bowl and rinse in several waters.
2. Cut the sausage into slices and fry in a thick-walled pan until brown. Place the fried sausage on a napkin to drain excess fat. Peel and wash the onions and potatoes. Chop the onion finely and cut the potatoes into arbitrary pieces.
3. Place butter in the same pan, add onions and potatoes, fry, stirring constantly, for about five minutes, until the vegetables soften.
4. Sprinkle the vegetables with flour and continue frying for another minute. Then add the broth in a thin stream and bring to a boil. Turn down the heat and simmer the soup until tender for about a quarter of an hour.
5. Pour one and a half glasses of soup and puree it using a blender. Pour the puree into a saucepan and add fried sausage, salt and pepper. Serve the soup in portioned bowls, sprinkled with chopped herbs.
Recipe 4. Soup with smoked sausage, cabbage and apples
Ingredients
Half a fork of cabbage;
Two carrots;
400 g smoked sausage;
900 g chicken broth;
Bulb;
Two apples;
50 g celery;
A pinch of cumin seeds;
Salt and ground pepper black - on the tip of the knife.
Cooking method
1. Peel the carrots and onions and wash them. Remove the top leaves from the cabbage. Finely chop all vegetables except cabbage. Chop the cabbage into short strips. Peel the apples, core them and cut into small cubes. Cut the smoked sausage into slices. Finely chop the celery with a knife.
2. Place a large saucepan on the fire and melt the butter in it. Lay out all the vegetables, add the cumin seeds and simmer, stirring constantly for about eight minutes, until the vegetables are slightly soft.
3. Pour into vegetables chicken bouillon, add chopped sausage, small cubes of apples, salt and pepper. As soon as the soup boils, reduce the heat and simmer for about half an hour, stirring.
Recipe 5. Pea soup with smoked sausage
Ingredients
250 g peas;
Hunting sausages – 200 g;
Three potatoes;
Carrots and onions – 1 pc.;
50 g vegetable oil;
200 g slices of loaf for croutons.
Cooking method
1. Wash the peas, place them in a deep plate and cover with water, leave to soak until the morning. The next day, put it in a saucepan, add about a liter of water and put it on the fire. As soon as the peas boil, skim off the foam, add salt and cook for 20 minutes. Then remove from heat, cool slightly and puree it using a blender.
2. Cut the peeled potatoes as you are used to. Rinse the greens under the tap, shake off excess moisture and chop. Peel, wash and chop the carrots and onions: the onions into small cubes, and the carrots into large shavings.
3. Place the frying pan on the fire, heat the oil in it, add the vegetables and fry until they soften. Remove the skin from the sausage and cut into small strips.
4. Boiling pea mash add the potatoes, boil for a quarter of an hour, then add the roast and sausage, add salt, and cook for another two minutes.
5. Cut the loaf into cubes and fry, adding salt, in a frying pan until golden brown.
6. Cover the finished soup with a lid and leave for several minutes. Before serving, stir well, pour the soup into bowls and sprinkle with breadcrumbs.
Recipe 6. Buckwheat soup with smoked sausage
Ingredients
Smoked sausages and potatoes – 200 g each;
50 g buckwheat;
Carrots and onions;
Bay leaf;
A pinch of pepper and salt.
Cooking method
1. Place a pan of water on the stove, put a peeled onion and a few bay leaves in it. Peel, wash and grate the carrots with large shavings. Add it to the pan and continue cooking over low heat.
2. Cut the smoked sausage into strips. Place a saucepan on the fire and grease it with oil. Place the sausage in it and fry until golden brown. Cover a plate with a napkin and place the fried sausage in it.
3. Peel, wash and cut the potatoes into pieces as you are used to. Place it in the pan as soon as the broth boils and simmer for 20 minutes. After this time, add the sorted and washed buckwheat to the soup, add salt and pepper and continue cooking for another 8-10 minutes. Add the sausage, boil for a minute, remove the pan from the heat, cover with a lid and leave the soup for another 10 minutes.
Recipe 7. Soup with smoked sausage and pasta
Ingredients
Smoked sausage – 400 g;
Potatoes – 2 pcs.;
Small pasta – 200 g;
Half an onion and a carrot;
Two bay leaves;
Parsley (greens) – a small bunch;
Peppercorns – 5 pcs.;
Vegetable oil;
Salt.
Cooking method
1. Pour one and a half liters of water into a saucepan, place it on the stove and boil.
2. Peel the sausage from the film, cut into small strips, and fry in an almost dry frying pan until golden brown. Add it to the soup and simmer for 7 minutes.
3. Peel and wash the vegetables. Chop the onion and grate the carrots into small shavings. Place the vegetables in the pan where the sausage was fried and fry until golden brown. Transfer the roast to the pan.
4. Peel the potatoes, wash them, cut them into cubes and add to the soup. Sprinkle with spices and add bay leaf. Continue simmering the soup for 25 minutes. Then turn off the heat, cover the pan with a lid and leave for ten minutes. Pour the soup into serving bowls, season each with a pinch of chopped herbs, and serve.
Recipe 8. Soup with smoked sausage and cheese dumplings
Ingredients
Broth – one and a half liters;
200 g smoked sausage;
Tomato paste – 10 g;
Carrot - half a root vegetable;
Vermicelli – 50 g;
Some green onions;
Butter – 20 g;
Cheese – 50 g;
Flour - two tbsp. l.;
Cooking method
1. Peel and chop the carrots using a coarse grater. Free the sausage from the film and cut into strips or cubes. Lightly fry it in hot oil, then add the carrots and continue frying for another three minutes. Add tomato paste to the fry, stir and remove from heat.
2. Place the vermicelli and fried broth into the boiling broth, stir and simmer over low heat.
3. Finely grate the cheese, place it in a bowl, add butter, egg and flour, add salt and knead the dough. Use a teaspoon to form small dumplings and quickly place them in the boiling soup. Cook until the dumplings float to the surface. Serve the soup with finely chopped green onions.
Recipe 9. Soup with smoked sausage and melted cheese
Ingredients
Potatoes – 4 pcs.;
Rice - half a glass;
Bulb;
Two potatoes;
Half a kilogram of processed cheese;
Fatty sausage - half a stick;
Clove of garlic;
Seasoning for soup, pepper and table salt;
Cooking method
1. Pour water into a saucepan and put it on the fire, boil. Peel the potatoes, wash them, cut them into small cubes and pour them into boiling water. Free the smoked sausage from the film and cut into arbitrary pieces. Peel the onion, garlic and carrots, rinse and chop very finely. Rinse the greens under the tap, shake off and chop with a knife.
2. Place the saucepan on the fire, lightly grease with oil, add the sausage and fry until it begins to release juice. Then add the carrots and onions and simmer everything together for about seven minutes.
3. Grind the cheese on a coarse grater and place it in the broth, cook, stirring, until it is completely dissolved. When the potatoes are almost ready, place the sorted and washed rice into the pan and stir. Season the soup with roast, salt and pepper. Shortly before the end of cooking, add finely chopped garlic. Sprinkle with herbs, turn off the heat, cover with a lid and leave to steep for 10 minutes.
Soup with smoked sausage - tips and tricks from chefs
Place the sausage in a dry or lightly greased frying pan, as it will release its fat during frying. It will be quite enough to fry onions and carrots.
If you are preparing soup with melted cheese, then it is better to use soft cheese in boxes. Sausage cheese can also be used, but it will take a long time to dissolve.
Add garlic to the soup only at the final stage.
The finished soup must be left for some time to infuse, only then can it be served.
You can add the greens a few minutes before they are ready or directly to the plate.
If you want the soup to be less high in calories, you can skip frying and add vegetables and sausage directly to the pan.
Most famous soup with smoked sausage. In Solyanka, along with other meat, it is customary to use a variety of sausages, including smoked sausages. For classic solyanka You will need to prepare the following products:
- Smoked sausage or hunting sausages - 300g;
- A couple of large potatoes;
- Pickled cucumbers or capers (several pieces), cucumber pickle(100 ml.);
- Various greens;
- Lemon;
- Salt, pepper and favorite spices;
- Canned olives or black olives (several pieces);
- Broth 2 l.;
- Onions and carrots, as well as butter for frying;
- Tomato paste 2 tablespoons;
- Bay leaf.
All ingredients must be fresh. When everything you need is at hand, you can proceed to preparing the dish:
- Smoked sausage, pickles, vegetables should be cut into small cubes
- Potatoes are lowered into the prepared broth, brought to a boil, after which sausage is added there. At this time, the onions and carrots are fried until they have a pleasant golden hue. butter;
- Cucumbers and olives are added to the broth with potatoes and sausage, as well as tomato paste and brine, all boil together for about 5 minutes;
- Practically ready soup you need to taste the salt, add more salt if necessary, as well as pepper and add your favorite seasonings;
- Let the soup sit for a few minutes. Serve the finished dish with chopped herbs and lemon.
This hodgepodge will perfectly complement any lunch, and can also be used as an independent hearty dish.
Rassolnik
Rassolnik is a truly Russian soup, known in our country for many years. One of its varieties is rassolnik with barley and smoked sausage. The recipe is quite simple, you also need to prepare the necessary products:
- Smoked sausage 250-300 gr.;
- Cucumber pickle 100 ml;
- A couple of large potatoes;
- A couple of pickles;
- Carrots and onions;
- Peppercorns, salt, bay leaf, other spices to taste;
- Pearl barley (a little less than half a glass);
- Greenery;
- Meat broth.
A few hours before starting cooking, you need to soak the pearl barley in boiling water, this will help further reduce its cooking time.
- Cut the sausage, potatoes, cucumbers and onions into cubes, grate the carrots on a coarse grater;
- Place the sausage and potatoes in the broth and add pearl barley, cook until boiling. In it time to simmer the onions and carrots separately in a frying pan;
- Add cucumbers and brine to the broth with sausage, potatoes and pearl barley, simmer for a few more minutes;
- Taste the soup for salt, add more salt if necessary stewed carrots and onions, peppers, bay leaves, and other spices to choose from;
- Afterwards, turn off the heat and wait for the pickle to set up.
Serve the finished soup with fresh herbs.
Rassolnik with pearl barley and smoked sausage is very nutritious dish, besides, the recipe for its preparation is simple and does not require special skills and expensive products for cooking.
Rassolnik with smoked sausage and olives
The pickle prepared according to this recipe has a pleasant, balanced taste, as well as an appetizing smoked aroma. To prepare soup with smoked sausage you will need:
- Several potatoes;
- Smoked sausage 200-300 gr.;
- Several pickled cucumbers;
- Onions, carrots and butter for frying;
- Olives;
- Meat or chicken broth 2 l.
The recipe is simple:
- Sausage, potatoes and cucumbers are cut into cubes;
- Onions and carrots are fried in butter until golden brown;
- Potatoes and sausage are added to the broth, everything is brought to a boil;
- Cucumbers and olives are added to the potatoes and sausage; everything should boil for a few more minutes;
- Fried onions and carrots are added to the prepared ingredients;
- The soup is almost ready, you need to try to see if there is enough salt in it, and also pepper if desired.
The finished dish can be served with sour cream or herbs.
By listing, you can find lighter options with lower calorie content, but with a bright, expressive taste.
The finished dish is not classified as dietary, but it is much lighter than many other soups, and the recipe is simple, even a beginner in cooking can handle it. First of all, you need to prepare the products:
- Smoked sausage;
- Hard cheese;
- Processed cheese;
- Potato;
- Onions and carrots;
- Vegetable oil for frying;
- Fresh greens.
The number of products depends on how many servings are calculated. ready dish. But the soup should be very light, so a minimum of ingredients is required.
- Place a pan of water on the fire;
- Before the water boils, you need to prepare the potatoes; to do this, you need to peel them and cut them into small cubes;
- Place potatoes in boiling water and cook until half cooked;
- Onions and carrots need to be chopped as finely as possible, then fry in vegetable oil;
- Smoked sausage and overcooked vegetables are added to boiling water and potatoes;
- Again, everything is brought to a boil, while the cheese should be prepared, it should be cut into small cubes;
- Cheese is added to the boiling soup, after which everything is thoroughly mixed until the cheese is completely melted. Taste the soup for salt, add salt and pepper if necessary.
The finished soup should be served while it is still warm; before serving, sprinkle it with fresh herbs. This recipe does not take much time; the dish is prepared in about the same time as it usually takes to cook potatoes.
Smoked sausage is also a component of the original tomato soup. This dish is perfect for cold weather, as it contains fiery chili peppers. In addition, it is high in calories to become the basis of a hearty lunch.
A step-by-step recipe will allow you to prepare tomato soup without unnecessary complications. You should start by preparing the ingredients:
- Smoked sausage or pork sausages 200-300 gr.;
- Pork bacon 50 gr.;
- Canned tomatoes and canned beans(it is best to choose white beans);
- Hot chili pepper;
- Salt and pepper to taste;
- Garlic 3 cloves;
- Basil for serving.
- Sausages and bacon are cut into cubes, after which they are sent to fry in a high saucepan (the whole soup will be cooked in it);
- Tomatoes and chili peppers are added to the fried meat (it is fashionable to add it whole and remove it from the finished soup);
- Add beans to the saucepan, stir and taste the dish for salt, add salt and pepper to taste, add garlic pressed through a press;
- Finely chop the basil and add to the soup.
Cooking will not take more than 20 minutes, the end result will be interesting Hot soup with smoked meats and tomatoes.
