The best hodgepodge with sausage and lemon.

Greetings to our dear friends. If you strive to treat your family and friends with new dishes, we are always happy to help in this matter. Today, for example, we present you a recipe for sausage and olives and lemon hodgepodge, which is very easy to prepare and does not require much effort or talent. And for any connoisseur of first courses, this soup will be to your taste, and he will definitely ask for supplements. It is unlikely that this soup will leave anyone indifferent - a pleasant aroma and a unique sweet and sour taste will create a unique combination that is hard to refuse just like that.

In general, this dish is traditional for Russian cuisine - the first mentions are found already in the 15th century, and after a couple of centuries, hodgepodge becomes a very popular dish.

You are unequivocally familiar with the phraseologism “hodgepodge” - after preparation, you will understand its nature of appearance. From a technical point of view, this is the most common soup with the addition of meat, fish or mushrooms. The basis, most often, is a broth of pickles, olives, lemon, etc. It is noteworthy that for Russian cuisine there is another hodgepodge, and it should not be confused with today's dish - it is prepared from stewed cabbage with the addition of meat, mushrooms or pickles.

Let's not waste time just like that, but let's figure out what you need and how to cook this simple first course. Let's get started!

Ingredients:

1. Beef - 610 g

2. Onion - 2 pieces

3. Allspice

4. Pickled cucumbers - 3 pieces

5. Tomato paste - 30 g

6. Butter - 20 g

Cooking method:

1. For our quantity of products, a three-liter pan will suffice. We take one, fill it with water and send meat into it. It is best to buy a piece of beef with a bone - it is best suited for making hodgepodge.

2. We send the pot with meat to the fire and bring to a boil. For such recipes, pans with a thicker bottom are well suited - heating is even and faster. When the whole thing boils, reduce the heat and remove the resulting foam - try not to miss this moment, otherwise the broth, and then the soup itself, will turn out to be cloudy, which, you see, is not very pleasant.

3. Peel the onion and send it directly to our broth - no need to chop. In this position, cook for two hours, over low heat. Make sure that the content is in the so-called. weak boil.

4. Ten minutes before everything is cooked and you turn off the fire - send a couple of bay leaves and a few black peppercorns.

5. After readiness, you need to remove the meat along with the onion and spices. Strain the resulting broth well using a fine sieve.

6. Separate the meat from the bone and other unnecessary items. Along with this, it is necessary to cut ham, smoked sausage and hunting sausages into small fragments.

This choice also depends on your taste and you can use any products - sausage, sausages, etc.

7. Cut the pickles into small strips. We send the prepared product to a small saucepan, pour the broth and cook for six minutes. Then, immediately add everything to our pan with the future hodgepodge.

8. The second onion must be peeled and cut into small cubes. We send a small piece of butter to a preheated pan, and when it melts, pour out all the onions. Here it is fried until it softens and changes color a little.

9. After that, add tomato paste there, a little clean water and wait until the contents of the pan boil a little. Optionally, you can add your own ingredient or spice as you see fit.

We refuel:

10. Pour the resulting dressing into our cooking soup, add the prepared beef and the rest of the sausages. Pepper and salt the contents of the pan to your liking. In this position, you need to hold on fire for about ten more minutes.

11. After that, turn off the fire, cover with a lid and wait another fifteen minutes for the soup to brew well. Ready! It remains only to pour on plates. There, we recommend adding a few pitted olives, one slice of lemon and season the hodgepodge with chopped herbs to taste. Also, add some sour cream. Can be served at the table. We wish you bon appetit!

As you most likely guessed, our today's soup is universal. Earlier it was said that it can be prepared on the basis of three ingredients - meat, fish and mushrooms. In any case, you can come up with "modifications" yourself and bring them to life. For example, any kind of hodgepodge is perfectly complemented by potatoes, rice or pearl barley. Or, for a change in taste, add a tomato directly to the broth - it turns out very tasty, rich and appetizing. Try it and don't be afraid, good luck!

Solyanka with sausage and olives is perfect for a hearty lunch. Preparing this dish is quite simple, and the taste will delight you and your family. And the addition of olives and lemon gives the hodgepodge piquancy. We will tell you how to cook this dish without any problems at home.

We need: pot, saucepan, sieve, ladle.

Ingredients

How to choose the right ingredients

Instead of ham you can take any smoked meat so that the hodgepodge acquires a pleasant aroma of smoked meats.
For flavor in a dish you can add cumin, dried garlic or cloves.

Step by step cooking

We spread 250-280 grams of raw beef, 700-800 grams of chicken meat in a saucepan, pour 2.5-3 liters of clean cold water and cook over moderate heat for 120 minutes. Be sure to periodically remove the foam so that the broth is clear.
Pour 280-300 milliliters of cucumber pickle into the ladle and let it boil. Do not forget to remove the scale that has appeared.
We take out the meat from the finished broth, and filter the broth itself and combine it with the boiled brine in a soup pot. Add the mixture to taste and bring to a boil.
We cut boiled beef and chicken into small pieces, 150-180 grams of ham, 3-4 sausages and 280-300 grams of fried beef.
Cut into small cubes 2-3 fresh tomatoes, 2-3 tablespoons of capers and one onion.
Pour boiling water over 280-300 grams of cabbage, 3-4 pickles and cut them into thin strips.
Olives (15 pieces) cut into thin rings or pieces of arbitrary shape. Fresh greens (10-11 branches) are washed and chopped.
We spread all the ingredients in one or more pots, pour the broth, mix and put in the oven for 30-35 minutes at a temperature of 200 degrees. You can simply boil the hodgepodge on the stove for 15-20 minutes.

video recipe

To see in detail the process of preparing a hodgepodge in a pot, we recommend that you carefully watch the following video.

Cooking time: 30-35 minutes.
We need: pan Pan.
Servings: 6.

Ingredients

Step by step cooking

Cut 65 grams of onion into small cubes.
We heat 15-20 milliliters of sunflower oil in a frying pan, spread the chopped onion and fry until lightly transparent.
Add 75 grams of grated carrots to the pan to the onion, mix and fry for 3-4 minutes over low heat.
Pickled cucumbers (2-3 pieces) cut into thin strips, put in a pan with vegetables and simmer for 2 minutes.
Add 30-40 grams of tomato paste to the pan, stir and let it warm up for just a minute.
We cut 150-200 grams of smoked sausage and 2-3 sausages into arbitrary pieces.
Smoked ribs (250-300 grams) cut into portions. Boiled beef (200-250 grams) cut into small pieces of arbitrary shape.
Pour 2.5-3 liters of beef broth into the pan, put the chopped smoked ribs, fry and cook until boiling.
When the broth boils for 3-4 minutes, add chopped sausage, sausages, beef, pour in 50-60 milliliters of cucumber pickle and cook for 5-6 minutes.
Pour the finished hodgepodge into plates, add chopped sausage, add sliced \u200b\u200bhalf a lemon, whole or chopped olives (10-12 pieces) and chopped fresh parsley (5-6 sprigs). Now our dish is ready to serve.

video recipe

If you cook hodgepodge on the stove, chopped herbs and olives can be add to the pan at the very end of cooking.
Sausage, sausages, meat or sausages can be pre-fried, and then added to the broth.
Recommended serve hodgepodge with sour cream and a thin slice of lemon.

Helpful information

If you like Korean cuisine, we recommend cooking with carrots and sweet peppers.
At home, you can make very tasty ones that can be cooked on the stove or in a slow cooker.
Very appetizing is perfect for hot, which can be eaten by those who follow the figure.
It has a very original and pleasant taste. This dish is great for a light dinner.
If you like the aroma of smoked meat, you can cook.

Friends, if you liked the dishes prepared according to our recipes, share your impressions in the comments. Bon appetit to you all!

Step-by-step recipes for making a delicious hodgepodge with sausage, olives, potatoes, celery, Brussels sprouts and lemon

2018-01-13 Rida Khasanova

Grade
prescription

5068

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

7 gr.

carbohydrates

4 gr.

92 kcal.

Option 1: Classic recipe for sausage, olives and lemon hodgepodge

Solyanka is one of the national dishes not only of Ancient Russia, but also of some European countries - the Czech Republic, Germany. In fact, it does not refer to the second dishes, but to the first. The classic hodgepodge is prepared a little watery, quite high-calorie and nutritious. A distinctive feature of any recipe is a large set of ingredients. From this and the name - "solyanka". That is a lot of food in one plate. In different recipes, mushrooms, meat, poultry, fish, offal or offal (liver, kidneys, heart, stomachs), as well as vegetables serve as the basis for hodgepodge.

Ingredients:

500 g of white cabbage;
200 g sausage "Doctor";
a can of canned olives;
one tomato;
onion head;
3-4 st. l. canned peas (or fresh);
2 leaves of lavrushka;
½ tsp salt;
a couple of pinches of ground pepper;
2-3 tbsp. l. vegetable oil;
for serving sour cream and thin slices of lemon.

Step-by-step recipe for hodgepodge with sausage, olives and lemon

Peel and rinse under running water all fresh vegetables from the recipe - cabbage, tomato, onion. Remove the olives and peas from the jar and free from the brine. If you take fresh peas for cooking, also rinse them, if desired, you can boil them a little separately.

Shred the cabbage. It is convenient to do this with a chef's table knife a quarter from a small head of cabbage. Cut the onion and tomato into thin strips. Olives in slices or slices. Put all these products (and peas) in a pan of a suitable volume. Pour vegetable oil and a glass of boiled water. Put on a slow fire and close the lid.

In the meantime, cut the sausage into thin strips. When the cabbage settles a little, put the sausage to it, salt and pepper. Add laurels and stir. Close again and simmer over low heat.

When the cabbage becomes soft, the dish is ready. Put the serving on a plate and put a spoonful of sour cream, as well as a slice of lemon.

If desired, add fresh carrots and spicy herbs to the list of products in the recipe.

Option 2: A quick recipe for hodgepodge with sausage, olives and lemon

Use a pressure cooker for quick cooking. It saves time, preserves vitamins and nutrients in products.

Ingredients:

head of Beijing cabbage;
200 g dry-cured sausage;
10-15 olives (canned);
50 g of carrots in Korean;
one bell pepper;
50 g of onions;
to taste salt and spices;
20 g lemon.

How to quickly cook a hodgepodge with sausage, olives and lemon

Separate the Chinese cabbage into individual leaves. If the top ones are damaged, do not use them in cooking. Rinse the rest under the tap one at a time and fold on a towel to remove excess water. Peel the peppers and onions and rinse under running water. Remove the olives from the jar; you won't need their brine in the recipe. Clean the sausage from the casing.

Cut food, including sausage - all into strips. Olives can be quartered.

Fold all the cuts and Korean-style carrots into a pressure cooker. Sprinkle salt to taste and spices. Use a store-bought grinder with different types of peppercorns, or choose your own spices and seasonings. Pour half a glass of broth and put a slice of lemon. Stir and close the lid.

After 30 minutes of simmering, the dish will be completely ready to eat.

The hodgepodge will be tastier and more aromatic if the sausage is first fried a little or sautéed in a pan, and only then sent to the pan. If there is fat in the pieces, it will melt and soak the rest of the food in the dish.

Option 3: Solyanka with sausage, Brussels sprouts, olives and lemon

In one recipe, you can add two or three types of smoked meats. Add your choice of pork belly, carbonate, ham or smoked chicken breast to the sausage.

Ingredients:

500 g Brussels sprouts;
200 g of sausage (or milk sausages);
100 g pork belly;
50 g olives;
one carrot;
turnip onion head;
one pickled cucumber;
half a carrot;
a bunch of fresh herbs;
10 ml of butter;
two quail eggs;
2 tbsp. l. lemon juice;
salt, spices.

How to cook

Prepare the vegetables for the recipe. Clean off everything superfluous and inedible, rinse. Cut the cabbage, carrot, onion and cucumber into strips. The latter can be peeled if it is rough. Finely chop the greens, and chop the olives with any cut. Put the vegetables in the saucepan and close the lid. Put on a slow fire.

Set the quail eggs to boil separately, then cool and peel them. Use when serving hodgepodge.

Cut the sausage and brisket into cubes. Put in a pan with butter and fry a little. Then send to the vegetables in a saucepan. Add lemon juice, with it the products will become soft faster. Stir and simmer until the products are cooked through.

Add fresh herbs, salt and seasonings. Stir and remove from stove.

Put a serving of salt on a plate. Cut the previously boiled eggs into circles and decorate a hot dish with them.

Try taking a slightly stewed (not ready) hodgepodge from the recipe and transfer it to a baking dish, in which the puff pastry is laid in an even layer. Smooth the filling and sprinkle with grated hard cheese (for example, take Maasdam). Bake in the oven at 180˚C for about 25-35 minutes. You will have an amazing snack open pie!

Option 4: Solyanka with sausage, potatoes, beef, olives and lemon

This version of the hodgepodge is the most high-calorie and satisfying. Potatoes and boiled beef are responsible for this. The combination with hunting sausages in this case looks beneficial. But if you want to replace the meat with pork, then add a little smoked sausage to it.

Ingredients:

400 g white cabbage (fresh or sauerkraut);
200 g of beef (or veal);
3-4 hunting sausages;
2 tbsp. l. tomato paste;
a bunch of green onions;
one carrot;
2-3 potatoes;
10-15 olives;
half a lemon;
10-15 ml vegetable oil;
1 tsp butter (or ghee);
salt and spices.

Step by step recipe

Rinse and cook beef whole piece in a pressure cooker. To soften it faster, add the juice of half a lemon. Then cut the meat into pieces, and use the broth for hodgepodge. 400-500 ml will be enough.

Peel and rinse all vegetables from the ingredients list - cabbage, potatoes, carrots, green onions and olives.

Chop the cabbage and mix with strained broth in a saucepan. Put the stew on a slow fire. Add diced potatoes and olives. If you have sauerkraut, wash it and cut it into smaller pieces.

Cut carrots and sausages into strips and sauté a little in butter with tomato paste (add it at the end of sautéing). Transfer to cabbage along with boiled meat. Salt and sprinkle with spices. Stir and close the lid. Stir again after 15 minutes. Simmer the dish for about 20 more minutes.

Sprinkle the finished hodgepodge with finely chopped green onions.

If you took late-grade white cabbage for the recipe, you should first boil it separately from other vegetables. Ten minutes is enough. Then drain the broth, and transfer the cabbage to other components and simmer the hodgepodge until tender, as indicated in the recipe.

Option 5: Solyanka with sausage, chicken, celery, olives and lemon

An interesting presentation of the dish makes it original, and the light aroma of thyme gives out a spicy aftertaste.

Ingredients:

3-4 chicken drumsticks;
400 g cabbage (white);
head of root celery;
one young zucchini;
4-5 olives;
150 g sausage (optional);
one sweet pepper;
optional chili pepper;
3 art. l. lemon juice (fresh);
2-3 tsp vegetable oil;
2-3 slices of wheat bread;
1-2 cloves of garlic;
a sprig of thyme;
½ tsp salt.

How to cook

Rinse the chicken parts and cover with water in a saucepan. Put to boil in 1 liter of liquid with lemon juice. The fire is moderate, the lid is closed. Be sure to remove the foam.

In the meantime, prepare the vegetables - clean and wash. Cut everything into a cube (for cabbage - checkers) or straws. It is better to push the garlic through a press, and leave the thyme sprigs whole.

Put the finished chicken drumsticks on a plate, cover with food foil so as not to cool. And strain the broth. Dip vegetables (except thyme) into it, mix and simmer.

Pour oil into a frying pan and add thyme. While it is heating, cut the sausage and add to the oil. Warm everything up a little to a ruddy color and send the sausage to the vegetables. Don't use thyme.

Salt the brine and stir. Simmer for about 30-40 minutes.

In the meantime, cut slices of bread and bake them until browned in a pan or oven.

Put the boiled chicken drumstick in a salt dish and sprinkle with croutons.

Cooking time also depends on the type of cabbage. If it is white-headed, then accelerated cooking will turn out with an early-grade vegetable. Late-grade cabbage will stew for a long time and may remain slightly harsh. But tender Beijing cabbage is cooked faster than any white cabbage. Bon Appetit!

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 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. 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. 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 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.

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

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.

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 onions.
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, an interesting variety of 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 in its composition, 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 place in broth with 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. A very tasty recipe for 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 a detailed description of 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 tomato sauce and chopped garlic to it. 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 is a favorite first dish of a huge number of people. She is loved for her richness and original aroma. It will warm you on cold days and help you quickly satisfy even the wolf's hunger. The simplest version of this soup includes sausages in the recipe.

How to cook hodgepodge with sausage?

Let's start with the simplest and most common option. The soup according to this recipe is nutritious, slightly spicy and fragrant. The dish will appeal to both adults and children.

For this sausage hodgepodge recipe, you should prepare such a list of products. 3.5 liters of water, 175 g of boiled sausage, 5 hunting sausages, carrots, a couple of red onions, 6 potatoes, 3 large pickled cucumbers, 1 tbsp. a spoonful of tomato paste, 3 lemon slices, 100 g olives, oil, salt and spices.

Pour water into a saucepan and bring it to a boil. Put the potatoes cut into large cubes there;
Grate the peeled carrot, and cut the onion into half rings. Remove the skin from sausages and cut them into strips, and olives and sausages into circles;
To prepare the dressing in hot oil, fry the onion and carrot until soft. Send them cucumbers, cut into cubes. Mix everything, add the paste and mix well. Simmer over low heat for 4 minutes. and transfer the contents of the pan to the pan;
Now it's time to put salt, spices and sausages. When the potatoes are soft, you can add olives and lemon to the hodgepodge. Serve with greens.

How to cook a hodgepodge with smoked sausage in a slow cooker?

Soup, which is prepared using the recently popular technique, is called lazy by many. The thing is that everything is prepared in one container, and the time is greatly reduced. The taste of such a dish is no different from the option prepared in the classical way, that is, on the stove.

For this recipe, you should prepare such a list of products. 215 g of brisket and ham, 5 sausages, 3 spicy sausages, 5 smoked pork ribs, 5 pickled cucumbers, a couple of onions, a jar of olives, 3.5 tbsp. spoons of tomato paste, lemon, salt, pepper, sour cream and herbs.

Pour oil into the slow cooker and fry the chopped onion in the “Baking” mode until
transparency. Then, send the cucumbers cut into cubes there and cook for another 8 minutes;
It's pasta time, and continue cooking for another 5 minutes. Now add sausages chopped in any way, pieces of olives and pour hot water. Don't forget to add spices. Cook for 45 min. in the "Extinguishing" mode. Serve with herbs, sour cream and lemon.

Solyanka recipe with sausage and olives

Another version of the soup, which does not use olives, but pitted green olives. They give the dish sourness and an unusual taste. If desired, the composition of the products can be changed by adding your favorite ingredients.

For this recipe, hodgepodge with sausage and olives must be prepared. 3 liters of water, 225 each of smoked and boiled sausages, 12 olives, 5 potatoes, a couple of slices of lemon, pickles and tomatoes, onions, herbs and spices.

Boil water, add salt and potato cubes;
Dice the peeled onion and also chop the tomatoes. Fry vegetables in a pan;
Peel the sausage, cut into strips, put it in the soup and send the onion and tomato there. For 10 min. before the end of cooking, put the rings of olives and herbs. Serve with lemon.

How to cook a combined hodgepodge with sausage?

This dish combines a huge number of ingredients, which makes it incredibly satisfying, tasty and fragrant. Many people like to eat this soup after a feast to get rid of a hangover and a feeling of heaviness.

The combined hodgepodge is prepared from such ingredients. 3 liters of water, 0.5 g of beef on the bone, 225 g of smoked sausage, 4 sausages, a couple of onions, 110 g of pitted olives, 2 large pickles, 2 tbsp. spoons of tomato paste, 3 tbsp. tablespoons of oil, parsley, lemon, laurel, salt and peppercorns.

Wash the meat well, put in a pot of water and bring to a boil. Peel one onion and add to beef. Leave everything to cook for 1.5 hours on minimum heat. After the time has elapsed, put the laurel, pepper and cook for another 20 minutes;
Cool the cooked meat, and discard the laurel and onion. Strain the broth through a fine sieve, and bring it to a boil again;
Cut the cucumbers into strips and put them in a preheated pan. Add 2 tbsp. spoons of broth and simmer them for 5 minutes. Then, transfer the cucumbers to the broth;
Cut the peeled sausages into cubes or sticks. Cut the cooled beef into small pieces. Take care of the olives that need to be cut into rings;
Cut the peeled onion into small cubes and fry it in oil until transparent. Add pasta and sausages to it. Cook for 4 minutes. constantly, stirring, then transfer everything to the pan. Put meat, sausage, olives and salt there. Boil for 10 min. and then, turn off the fire, close the lid and let it brew for a while. Serve with lemon wedges and chopped herbs.

How to cook a hodgepodge with sausage and mushrooms?

You can use different types of mushrooms for making soup, for example, champignons, chanterelles, mushrooms, etc. In general, the more varieties of mushrooms, the more aromatic and tastier the dish will be.

For this recipe for hodgepodge-soup with sausage, you should prepare such a list of products. 0.5 kg of chicken fillet, carrots, 2 onions, 200 g of salami, half a lemon, 125 g of champignons, 2 pickled cucumbers, 150 g of olives, 3 bay leaves, 2.5 tbsp. spoons of tomato paste, pepper, salt and vegetable oil

Rinse the fillet, remove the films, put in a saucepan and pour boiling water over it. Put on
minimum heat and cook for 30 minutes. periodically removing the foam;
At this time, cut the peeled sausage into small cubes. Washed and peeled mushrooms also chop, like sausage. Cut olives into rings, and cucumbers into cubes. Grate the peeled carrot, and chop the onion into small cubes;
Cool the cooked meat and cut into small pieces. Put it in a pan and fry in oil for 5 minutes. You must then add the sausage and cook for another 3 minutes. Separately, fry vegetables and mushrooms in a pan for 7 minutes;
In a boiling broth, send meat with sausage, vegetables, olives, pasta and pre-peeled and sliced lemon. Boil the soup for 25 minutes. serve with sour cream.

We presented the most popular sausage hodgepodge recipes, which each housewife can change depending on her own preferences, this is probably the appeal of a hearty soup.